Start by boiling water in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium-high heat. Season the sliced chicken breasts with salt and pepper. Add them to the skillet and cook until golden brown, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Then add the chopped sun-dried tomatoes and cook for another 2 minutes.

Pour in the chicken broth and scrape up any brown bits from the bottom of the skillet. Let it simmer for about 2 minutes, then stir in the heavy cream, Parmesan cheese, Italian seasoning, and crushed red pepper flakes (if using). Stir until well combined and allow to thicken for about 3-5 minutes.

Return the cooked chicken to the skillet and toss to combine with the sauce. Add the cooked pasta to the skillet and mix until everything is well coated.

Garnish with fresh basil and additional Parmesan if desired.