1Slice chicken breasts in half and season with salt, pepper, garlic powder, and onion powder. Cook chicken in avocado oil over medium-high heat for 3-4 minutes per side. Set aside and chop into bite-size pieces.
2Boil water and cook pasta until al dente. Strain and set aside.
3In the same pot, heat sun-dried tomato oil. Add onions and sauté for a minute, then add white wine and deglaze the pan.
4Add celery, carrots, and parsnip; sauté for 5 minutes until softened.
5Add butter and garlic; cook for a minute. Stir in tomato paste and cook until slightly darker.
6Stir in sun-dried tomatoes and chicken bouillon.
7Add water and seasonings. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.
8Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.