1Slice chicken breasts in half and season with salt, pepper, garlic powder, and onion powder.
2In a large pot, cook chicken in avocado oil over medium-high heat until cooked through (about 3-4 min each side). Set aside and chop into bite-size pieces.
3Boil water and cook pasta until al dente. Strain and set aside.
4In the same pot, heat 1 tbsp sun-dried tomato oil over medium heat. Add onions and sauté for a minute, then add white wine and deglaze the pan.
5Add celery, carrots, and parsnip. Sprinkle with salt and sauté for 5 min until softened.
6Add butter and garlic, cook for another minute. Stir in tomato paste and cook until slightly darker.
7Stir in sun-dried tomatoes and chicken bouillon.
8Add water and seasonings (salt, pepper, Italian seasoning, dried parsley, dried oregano, red pepper flakes). Bring to a boil, reduce to a simmer, cover and let cook for 10 min.
9Add heavy cream, cooked pasta, cooked chicken, fresh parsley, fresh basil, and parmesan cheese.