Pat chicken cutlets thoroughly dry with paper towels. Season both sides evenly with garlic powder, Italian seasoning, smoked paprika, kosher salt, and freshly cracked black pepper.

Heat 1.5 tablespoons olive oil and butter in a large deep cast-iron skillet over medium-high heat until shimmering. Add chicken cutlets in a single layer and sear for 4 to 5 minutes undisturbed until a deep golden-brown crust forms.

Flip and cook for another 3 to 4 minutes until the internal temperature reaches 165°F (74°C). Transfer chicken to a clean plate and loosely tent with foil to rest.

Lower heat to medium. Add remaining olive oil to the same skillet along with minced garlic and julienned sun-dried tomatoes. Sauté for 60 seconds until fragrant, stirring constantly so the garlic does not burn.

Pour in the low-sodium chicken bone broth to deglaze the skillet, scraping up all the golden browned fond from the bottom with a wooden spoon for maximum flavor. Simmer for 2 minutes until liquid reduces by half.

Reduce heat to medium-low. Slowly pour in the heavy cream and whisk gently to combine. Bring to a gentle simmer for 3 minutes until slightly thickened.

Whisk in the freshly grated Parmigiano-Reggiano and crushed red pepper flakes until the cheese melts smoothly into a velvety sauce.

Add the fresh baby spinach and stir gently for 1 to 2 minutes until the leaves are bright green and wilted into the sauce. Taste sauce and adjust seasoning if needed.

Nestle the seared chicken cutlets and any accumulated resting juices back into the bubbling skillet. Spoon the rich garlic cream sauce over the chicken and simmer for 1 to 2 minutes until heated through. Garnish with fresh basil ribbons and serve immediately!