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

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear cutlets undisturbed for 4 to 5 minutes per side until deeply golden and cooked to 165°F (74°C). Transfer to a warm plate and tent loosely with foil.

Place drained roasted red peppers in a blender with 1/2 cup warm chicken bone broth. Puree on high for 60 seconds until completely smooth and bright crimson.

In the same hot skillet, melt remaining 1 tablespoon butter. Sauté diced onions and minced garlic for 2 minutes until fragrant and translucent.

Pour pureed roasted red pepper sauce into skillet, scraping up all browned chicken fond from the pan bottom. Stir in heavy cream, simmer for 3 to 4 minutes until thickened, then melt in grated parmesan and red pepper flakes.

Cook penne in boiling salted water until al dente; reserve 1/2 cup pasta water. Add drained penne directly into the simmering sauce, tossing vigorously to coat every ridge.

Slice seared chicken cutlets into juicy ribbons. Divide sauced penne into warm bowls, arrange sliced chicken on top, garnish with fresh basil ribbons and extra shaved parmesan, and serve immediately.