In a small bowl, combine oil, hot sauce, paprika, italian seasoning, garlic powder, salt and pepper. Stir to combine.

Cut chicken breasts into 1-2 inch pieces and place in a bowl. Pour spicy marinade over top and stir to coat. Place in the fridge for approximately 30 minutes.

In a large skillet over medium heat, heat 1 tbsp. of butter. Add chicken pieces and pan fry until cooked through. Place cooked chicken on a plate to the side. 

While preparing the sauce, cook pasta according to packaging instructions, remembering to reserve 1 cup of pasta water before draining the noodles. 

To the same skillet you cooked the chicken in, add remaining 1 tbsp. of butter. Add diced onions, minced garlic, and sundried tomatoes. Cook until fragrant, approximately 2-3 minutes.

Add tomato paste to the pan and stir to caramelize, around 1-2 minutes.

Deglaze pan with chicken stock and simmer for 2 minutes.

Add heavy cream, along with parmesan, chopped basil, and red pepper flakes. Simmer for 1 minute until the sauce comes together.

Add cooked pasta and cooked chicken pieces to the pan and stir to bring everything together. If the sauce is too thick, add a bit of pasta water a little at a time to thin out the dish.