Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, 8-10 minutes until al dente. Drain and reserve a splash of pasta water.

Season sliced chicken with salt and pepper. In a skillet, heat olive oil over medium-high heat and sear chicken for 3-4 minutes per side until fully cooked. Keep warm.

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

Add chicken broth, heavy cream, and Parmesan cheese. Stir continuously until the cheese melts and the sauce is smooth, about 2-3 minutes. Season with Italian seasoning and optional red pepper flakes.

Return chicken to the skillet, add cooked pasta, and toss to coat everything in the sauce.

Garnish with fresh basil and serve immediately, optionally with extra Parmesan on top.