1. Slice each chicken breast in half horizontally to make 4 thinner cutlets. Pat dry and season both sides with salt, black pepper, garlic powder, and paprika.

2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until golden brown. Remove and set aside.

3. Lower the heat to medium and add the butter to the same skillet. Stir in the minced garlic and cook for 30 seconds until fragrant.

4. Pour in the chicken broth and scrape the bottom of the skillet to loosen the browned bits.

5. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 3 to 4 minutes until slightly thickened.

6. Add the spinach and cook for 1 to 2 minutes until wilted.

7. Return the chicken to the skillet and spoon sauce over the top. Simmer for 4 to 5 minutes until the chicken is fully cooked and the sauce is smooth.

8. Sprinkle with fresh basil and serve hot.