Place the chicken in a medium bowl, add the salt, pepper, and garlic powder. Using your hands, mix together to season the chicken well.
In a large skillet, heat the olive oil over medium high heat. Once the pan is hot and the oil is glistening (just before the smoking point, add the chicken in an even layer. Let the chicken cook, undisturbed for 3 minutes to brown. Stir and cook for 2 more minutes, flipping the chicken. Remove to a bowl and set aside.
Add the butter, garlic, onion, mushrooms and red pepper flakes to the skillet. Sauté for 3-4 minutes until soft.
Add the sun-dried tomatoes and cook for 1-2 minutes. Add the thyme and then the wine to deglaze the pan. Allow it simmer and cook down for 3-4 minutes.
Return the chicken to the pan, add the pasta, then the chicken broth and stir together. Bring the mixture to a simmer and cook for 10-15 minutes, stirring every few minutes to keep the pasta from sticking together and getting gummy. You can cover the skillet during these increments.
Once the pasta is cooked through, stir in the spinach. Cover the pan for just a couple minutes to allow the spinach to wilt.
Stir in the heavy cream, parmesan, and basil.
