Pat chicken dry with paper towels. In a medium bowl, toss chicken with 1 tbsp olive oil, Italian seasoning, garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.

If using an air fryer: Preheat to 375°F (190°C). Arrange chicken in a single layer in the air fryer basket (cook in batches if necessary). Cook for 10-15 minutes, flipping halfway, until cooked through and lightly golden (internal temperature 165°F/74°C). If pan-frying: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side until cooked through. Set cooked chicken aside.

While the chicken cooks, bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the rest.

In the same large skillet (or a clean one if preferred), heat 2 tbsp olive oil over medium heat. Add diced yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and chopped sun-dried tomatoes, and cook for another 1-2 minutes until fragrant.

Pour in chicken broth and heavy cream. Bring the mixture to a gentle simmer, then stir in grated Parmesan cheese and red pepper flakes (if using). Season the sauce with salt and black pepper to taste.

Stir in the fresh spinach and cook until it has wilted, which should take about 1-2 minutes. Add the cooked chicken pieces back into the skillet with the sauce.

Add the drained pasta to the skillet with the sauce and chicken. Toss everything together to coat the pasta evenly. If the sauce appears too thick, add a splash or two of the reserved pasta water until your desired consistency is reached.

Divide the creamy chicken burrata pasta among serving bowls. Tear or halve the burrata balls and place them generously on top of each serving. Garnish with fresh chopped basil and serve immediately.