In a large pot, cook pasta according to package directions. Drain and set aside.

Cut chicken breasts in half lengthwise and pound to desired thickness.

In a shallow dish, whisk flour, garlic salt, pepper, paprika and Slap Ya Mama seasoning together.

Coat each piece of chicken into the flour mixture and coat both sides.

In a large flying pan, heat butter and oil over medium high heat and place 2-3 pieces of chicken into the pan.

Cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°. Remove from the pan and place on a plate.

After all the chicken has been cooked, add garlic, stir for a minute, then add chicken broth, heavy cream and parmesan cheese. Stir to combine and cook over medium heat. Bring to a boil and add red pepper flakes, oregano, basil, parsley flakes and sun dried tomatoes into sauce.

Stir, and reduce heat to low and let simmer for 5 minutes or so.

Serve chicken over pasta and top with sauce.