Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente. Reserve 1 cup pasta water, then drain.

Season the chicken thighs with salt, pepper, garlic powder, and smoked paprika. Heat olive oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through.

In the same skillet, add minced garlic and sun-dried tomatoes, sauté for 60-90 seconds until fragrant.

Pour in chicken broth to deglaze, then add heavy cream, simmer until slightly thickened.

Stir in grated Parmigiano-Reggiano until melted. Season sauce with red pepper flakes, salt, and pepper.

Add rigatoni to the sauce, toss to coat, and gently fold in chicken.

If needed, add reserved pasta water to adjust sauce consistency.

Remove from heat, garnish with basil and extra Parmigiano-Reggiano, serve hot.