Pat chicken cutlets dry thoroughly with paper towels. Season both sides with garlic powder, Italian seasoning, sea salt, and black pepper. Lightly dredge each cutlet in flour, shaking off any excess.

Heat olive oil and 1 tablespoon of butter in a large deep skillet over medium-high heat until hot. Add chicken cutlets in a single layer and sear for 4-5 minutes per side until deep golden brown and cooked through (internal temp 165°F / 74°C). Transfer cutlets to a warm plate and set aside.

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet along with minced garlic and crushed red pepper flakes. Sauté for 60 seconds until fragrant, taking care not to burn.

Pour in the chicken bone broth to deglaze the pan, using a wooden spoon to scrape up all the delicious golden browned bits from the bottom.

Pour in the heavy cream and sliced sun-dried tomatoes. Bring to a gentle simmer and let cook for 3-4 minutes until the sauce slightly thickens.

Stir in the freshly grated Parmesan cheese until melted and velvety smooth. Add baby spinach and stir for 1-2 minutes until just wilted.

Nestle the seared chicken cutlets back into the bubbling skillet along with any accumulated resting juices. Spoon the luscious garlic cream sauce generously over the chicken. Simmer for 1-2 minutes until heated through.

Garnish with freshly sliced basil ribbons and extra grated Parmesan. Serve immediately over warm buttered fettuccine, angel hair, or with warm garlic sourdough bread.