In a small bowl, mix the Italian seasoning, paprika, salt, pepper, and garlic powder. Filet the chicken breasts in half evenly and rub each filet with the seasoning mix.

Heat olive oil in a large skillet over medium-high heat, and cook the chicken for 4-5 minutes on each side undisturbed until cooked through and browned.

Remove the chicken, let it cool for at least 5 minutes, and slice into strips. Set aside.

Heat the oil from the sun-dried tomatoes in a large pot over medium-high heat. Add minced shallot and minced garlic and cook until tender and fragrant.

Drain and chop the sun-dried tomatoes, add them to the pot, and cook for another minute.

Pour in the chicken broth, half and half, chopped basil, Italian seasoning, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for a few minutes.

Assemble the ramen by adding the cooked ramen noodles to a bowl, pouring broth over, and topping with chicken and other desired toppings.