Pat chicken breast cubes dry. In a medium bowl, toss chicken with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.

Preheat air fryer to 400°F (200°C). Arrange chicken in a single layer in the air fryer basket (cook in batches if necessary to avoid overcrowding). Air fry for 12-15 minutes, flipping halfway through, until cooked through and slightly golden. Set aside.

Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add diced onion and cook until softened, about 5-7 minutes.

Add minced garlic and chopped sundried tomatoes; cook for another 1-2 minutes until fragrant.

Pour in the crushed tomatoes and chicken broth. Bring to a simmer, then reduce heat to low and let it gently simmer for 10 minutes, allowing flavors to meld.

Stir in the heavy cream and grated Parmesan cheese until smooth and well combined. Season with salt and black pepper to taste.

Add the cooked chicken and drained pasta to the sauce. Toss well to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Stir in the chopped fresh basil.

Divide the pasta into serving bowls. Top each serving with torn pieces of fresh burrata cheese. The warmth of the pasta will gently melt the burrata, creating an extra creamy texture.

Garnish with additional fresh basil leaves and red pepper flakes, if desired. Serve immediately.