Cook the Ravioli:

1. Bring a large pot of salted water to a boil. Cook ravioli according to package instructions. Drain and set aside.

Cook the Chicken:

1. Season the chicken breasts with salt, pepper, garlic powder, onion powder, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 4-5 minutes per side until golden brown. Remove from the pan and set aside.

Make the Sauce:

1. In the same skillet, add minced garlic, red pepper flakes, and sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.
2. Pour in heavy cream and chicken broth, stirring to combine.
3. Whisk in Parmesan cheese, Dijon mustard (if using), salt, black pepper, basil, and smoked paprika. Simmer for 3-4 minutes until slightly thickened.

Combine Everything:

1. Return the cooked chicken to the skillet, spooning sauce over the top. Simmer for another 5 minutes until chicken is fully cooked.
2. Add the cooked ravioli, gently tossing to coat in the sauce.

Serve & Garnish:

1. Garnish with fresh basil or parsley and extra Parmesan cheese. Serve hot!