Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes on each side until golden and cooked through. Remove and let rest.

In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add sun-dried tomatoes and cook for an additional minute.

Pour in chicken broth and heavy cream, stir in parmesan cheese and season with Italian seasoning and red pepper flakes. Stir until smooth.

Slice the rested chicken and return it to the skillet. Add drained pasta, tossing to coat with the sauce.

Garnish with torn basil and additional parmesan if desired. Serve hot.