1. Boil a pot of salted water and cook the pasta according to package directions. Drain and set aside.

2. Season the chicken slices with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken until golden brown on both sides and cooked through, about 3–4 minutes per side. Remove the chicken from the skillet and set it aside.

3. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another minute.

4. Pour the chicken broth, heavy cream, and Parmesan cheese into the skillet. Stir continuously until the cheese is melted and the sauce is smooth. Season with Italian seasoning and red pepper flakes.

5. Return the seared chicken to the skillet. Add the cooked pasta and toss everything together to ensure it is well-coated in the creamy sauce.

6. Garnish with fresh basil and an extra sprinkle of Parmesan cheese if desired. Serve hot.