Pat chicken breasts dry and slice into thin cutlets (about 1/2-inch thick). Season both sides with salt, pepper, and garlic powder. Let sit at room temperature for 5 minutes.

Heat olive oil in a large skillet over medium-high heat. Add chicken cutlets in a single layer and cook for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken and cover loosely with foil to keep warm.

While chicken cooks, bring a large pot of salted water to a boil. Add gluten-free pasta and cook according to package instructions (8-10 minutes). Stir occasionally and reserve 1/2 cup pasta water before draining.

In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Stir in chopped sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Cook for 2 minutes.

Pour in coconut milk, nutritional yeast, dairy-free yogurt, and Dijon mustard. Whisk to combine, scraping up any browned bits. Simmer on low for 3-5 minutes until slightly thickened. Season with salt and pepper to taste.

Slice cooked chicken into strips if desired. Return chicken to the sauce and toss gently, letting it soak for 2-3 minutes.

Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a splash at a time until the sauce reaches desired creaminess.

Stir in fresh basil. Taste and adjust seasoning. Serve hot, garnished with extra sun-dried tomatoes, chopped parsley, and dairy-free parmesan if desired.