Preheat oven to 375°F. Lightly grease an 8×8-inch baking dish.

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Drain and set aside.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chicken, season lightly with salt and pepper, and cook until browned and cooked through, about 6–8 minutes. Transfer to a plate.

In the same skillet, cook the onion for 3–4 minutes until softened. Add the garlic and sun-dried tomatoes and cook for another minute.

Pour in the chicken broth and heavy cream. Stir in the Parmesan, Italian seasoning, garlic powder, onion powder, salt, and pepper. Simmer for 3–5 minutes until the cheese is melted and the sauce is smooth.

Return the chicken to the skillet and add the cooked pasta. Stir until everything is evenly coated.

Transfer the mixture to the prepared baking dish and top with the mozzarella.

Bake for 20–25 minutes, until bubbly and the cheese is melted and lightly golden.

Let rest for 5–10 minutes before serving.