1-Slice the chicken breasts horizontally and pound them to an even thickness of about 2 cm. Then, season the chicken with sweet paprika, dried oregano, onion powder, garlic powder, olive oil, salt, and pepper.

2-In a pot of salted boiling water, cook the rotini pasta according to package instructions, draining it 2 minutes before al dente and reserving 1 cup of pasta water.

3-Cook the seasoned chicken in batches over medium-high heat until browned, then set it aside to rest for 5 minutes before slicing.

4-In the same pan, lower the heat to medium, add the butter, and cook the garlic and shallot until fragrant.

5-Increase the heat to high, add the tomato paste, and cook until it darkens and becomes sticky, stirring to scrape up any browned bits.

6-Reduce the heat to medium, stir in the heavy cream and sundried tomatoes, then add the pasta along with a splash of the reserved pasta water.

7-Mix in the parmesan cheese until the sauce becomes silky; add more pasta water as needed to adjust the consistency. Finally, turn off the heat, stir in the fresh parsley and sliced chicken, and top with extra parmesan.