Bring a large pot of water to a rolling boil with 1 tablespoon coarse kosher salt. Add the rigatoni pasta and cook for 10 to 11 minutes until firm al dente (1 minute shy of package instructions). Reserve ½ cup of starchy pasta water, then drain the pasta and set aside.

Pat chicken cutlets dry with paper towels. In a shallow dish, whisk together flour, garlic powder, oregano, salt, and black pepper. Dredge each cutlet lightly, shaking off excess flour.

Heat 2 tablespoons of sun-dried tomato olive oil and 1 tablespoon butter in a large deep skillet or braiser over medium-high heat. Add chicken cutlets in a single layer and sear for 4 to 5 minutes per side until deeply golden brown and cooked to 165°F (74°C) internally. Transfer chicken to a clean plate and loosely tent with foil.

Reduce heat to medium. Add minced garlic, julienned sun-dried tomatoes, and red pepper flakes to the pan drippings. Sauté for 60 seconds until fragrant, taking care not to scorch the garlic.

Pour in the low-sodium chicken broth, using a wooden spoon to vigorously scrape up all the flavorful caramelized brown bits (fond) stuck to the bottom of the skillet.

Pour in the heavy cream and bring the sauce to a gentle simmer. Reduce heat to low and gradually whisk in the freshly grated Parmesan cheese until melted and velvety smooth. Season with a pinch of salt and cracked black pepper to taste.

Add the drained rigatoni directly into the bubbling sauce. Toss vigorously with wooden tongs for 1 to 2 minutes so the sauce clings to every exterior ridge and penetrates the pasta tubes. Splash in 2 to 3 tablespoons of reserved starchy pasta water if needed to achieve a glossy, restaurant-style glaze.

Slice the rested golden chicken into thick strips. Arrange chicken over the sauced pasta and simmer together for 1 minute to warm through.

Remove skillet from heat. Scatter torn fresh basil leaves and extra shaved Parmesan ribbons across the top. Serve immediately in warm bowls with crusty garlic bread!