Mix onion powder, garlic powder, paprika, ground paper, salt, and olive oil in a separate bowl. Set your seasoning mixture aside.

Season the chicken breasts evenly and let them absorb the seasoning while you prepare other ingredients.

Pour 4 oz of sun-dried tomatoes from the jar, and cut them into small pieces. In the meantime, reserve some sun-dried tomato oil and set both ingredients aside.

Prepare the cream sauce ingredients. Dice garlic and shallot, measure the heavy cream, parmesan cheese, and butter, and set them aside.

After the chicken breasts are done seasoning, coat them with all-purpose flour and let the meat rest for another 15 minutes. 

Heat your pan with olive oil on medium-high heat and sear chicken breasts for 7 minutes on each set. (Avoid flipping the breast back and forth.) 

Once chicken breasts are done cooking, set them aside.

While the chicken breasts are resting, boil a big pot of water on high heat to cook the pasta. Add olive oil, sea salt, and black paper to the water.

Once the pasta water is boiling, add in your pasta. Follow the cooking instruction on the package and cook them until al dente.

We start working on the cream sauce while boiling the pasta. In the same pan, add diced garlic and shallots. Cook them on medium-high heat for 1 to 2 minutes or until fragrant.

Stir in chopped sundried tomatoes and their oil in the pan. Cook everything together for another minute or so.

Pour heavy cream and dijon mustard into the pan.  Lower the temperature to medium-low heat to avoid burning.

Slowly stir in shredded parmesan cheese and thyme into the cream mixture. Use a spatula to stir the ingredients to ensure they mix well slowly.

After the cream sauce is cooked and becomes creamy, add the chicken breasts back into the pan. Cook your chicken breasts with the cream sauce for 3 to 5 more minutes.

When your pasta is done cooking, reserve half a cup of pasta water and set the water aside, drain your pasta in the kitchen sink with a colander.

Pour pasta into your cream sauce, and turn off the heat to prevent overcooking your pasta.  Pour that pasta water into the mixture to thin out the cream sauce. Use a set of tongs to mix the pasta and cream sauce.

Now you can plate the pasta on a plate, cut the chicken breast into long strips and place them on top of the pasta.  Drizzle with some more cream sauce on top.  If you want your dish to look more Insta-worthy, garnish with red paper flicks and a few springs of thymes. Enjoy!