Bring a large pot of salted water to a boil. Cook 8 ounces of pasta 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 and sear chicken for 3-4 minutes on each side until golden brown. Remove and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds. Stir in chopped sun-dried tomatoes and cook for 1 minute.

Add chicken broth to deglaze the skillet, then stir in heavy cream and parmesan cheese until smooth. Season with Italian seasoning and crushed red pepper flakes.

Return the chicken to the skillet, coat in the sauce, and add the cooked pasta. Toss everything together, adding reserved pasta water if needed.

Serve hot, garnished with fresh basil and additional parmesan cheese if desired.