Heat the vegetable oil and butter over medium heat until the butter melts. Use a skillet big enough so the chicken isn’t crowded.

Stir together the flour, salt, pepper, garlic powder, and paprika in a shallow bowl.

Coat both sides of the chicken breasts with the flour mixture, then shake off the excess.

Add the chicken to the hot skillet and cook until golden and crispy on both sides, about 10 minutes total, depending on the thickness of the breasts.

Check the thickest part with a meat thermometer. The chicken is done once it hits 165°F.

Remove the chicken from the pan and set it aside to rest before serving.

Pour the garlic, chicken broth, heavy cream, sun-dried tomatoes, grated Parmesan, dried oregano, dried thyme, and red pepper flakes into the same skillet. Set the heat to medium-high and stir to combine.

Continue stirring until the sauce begins to bubble, then lower the heat and simmer.

Add the fried chicken breasts back to the sauce and cook for a few minutes, turning to coat, until heated through.

Plate the cooked rotini pasta and spoon the tomato Parmesan cream sauce and chicken over the top.

Finish with extra Parmesan and chopped parsley, then serve right away. Enjoy!