Start by patting your chicken breasts dry and seasoning them generously with salt and pepper. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the chicken and sear for about 5-7 minutes on each side until they are golden brown and cooked through. Transfer the chicken to a plate to rest before slicing it into bite-sized pieces.

In a large pot, bring salted water to a boil and add your choice of pasta, such as penne or fettuccine. Cook the pasta according to package instructions until al dente, usually around 8-10 minutes. Before draining, remember to reserve 1 cup of pasta water. Drain the pasta and set it aside while you prepare the sauce.

Using the same skillet where you cooked the chicken, add a splash more olive oil if needed, and turn the heat to medium. Sauté the minced garlic and chopped sun-dried tomatoes for about 1-2 minutes until fragrant. Pour in the chicken broth, allowing it to simmer for 3-5 minutes to blend the flavors.

Lower the heat to medium-low and gently stir in the heavy cream along with Italian seasoning and optional red pepper flakes. Let the sauce simmer for another 3-4 minutes until it begins to thicken. Stir in the Parmesan cheese until it melts.

Add the sliced chicken and cooked pasta into the creamy sauce, tossing to ensure everything is well-coated. If the sauce is too thick, gradually add reserved pasta water until your desired consistency. Serve hot, garnished with fresh basil and an extra sprinkle of Parmesan.