Prepare the Chicken
Season the chicken breasts with salt pepper and red pepper flakes Heat olive oil in a large skillet over medium-high heat Add the chicken and sear for 4 to 5 minutes on each side until golden brown and cooked through Remove from the skillet and set aside to rest

Make the Sauce
In the same skillet melt the butter Add the minced garlic and sauté for about 30 seconds until fragrant Stir in the sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor Pour in the chicken broth and heavy cream stirring to combine Let the sauce simmer for about 5 minutes until slightly thickened Stir in the grated Parmesan cheese until melted and creamy

Cook the Pasta
While the sauce is simmering cook the pasta in salted boiling water according to package instructions until al dente Reserve ½ cup of the pasta water then drain the pasta

Combine Everything
Slice the rested chicken into strips Add the cooked pasta to the skillet with the sauce tossing to coat evenly If the sauce is too thick add some of the reserved pasta water until the desired consistency is reached Add the sliced chicken and mix gently

Serve
Garnish with fresh basil and extra Parmesan cheese Serve hot and enjoy the rich creamy flavors