Bring a large pot of generously salted water to a boil, then cook the pasta following the package directions. Before draining, reserve some cooking water, and leave the pasta unrinsed so its starch remains on the surface.

Cut the chicken breasts horizontally into thin cutlets and season them with garlic powder, salt, and pepper. The cutlets should be even in thickness so they brown at the same rate in the skillet.

Warm 2 tablespoons of the oil in a large skillet and sear the chicken for about 4 to 5 minutes per side, turning once. Look for a browned exterior and check that the thickest part is cooked through.

Transfer the chicken to a plate and cover it loosely with foil. Keeping it covered holds in warmth while the rest of the dish cooks.

Add the remaining 1 tablespoon of oil and the butter to the same skillet, then add the mushrooms once the butter has melted. After stirring to coat them, leave the mushrooms undisturbed for about 5 minutes until most of their moisture has evaporated.

Stir in the sun-dried tomatoes and minced garlic and cook for about 1 minute. The garlic should smell fragrant without taking on a dark color.

Pour in the heavy cream and milk, bring the mixture to a gentle boil, then stir in the Parmesan and simmer for about 5 to 8 minutes. The sauce is ready when it has thickened slightly and coats a spoon in a smooth layer.

Dice the rested chicken while the sauce simmers. Cutting it at this stage keeps the pieces juicy and ready to warm through quickly.

Add the cooked pasta and diced chicken to the skillet and toss until coated. The sauce should settle into the bow ties; loosen it with reserved pasta water if needed.

Finish with fresh basil and additional Parmesan cheese, if desired. Serve while the sauce is glossy and the basil smells bright and fresh.