In the same skillet, add a bit more oil if needed, and then add the minced garlic. Sauté for about 1 minute until fragrant.
Stir in the sun-dried tomatoes and cook for another 1-2 minutes to allow the flavors to infuse.
Pour in the chicken broth, scraping any browned bits from the bottom of the skillet for extra flavor.
Add the heavy cream, and stir to combine. Allow the mixture to simmer for 3-4 minutes.
Gradually add the parmesan cheese, stirring continuously until it melts into the sauce, creating a smooth and creamy texture.
Add red pepper flakes and adjust the seasoning with salt and pepper as needed.
3. Combine with Pasta
While the sauce is simmering, cook the pasta according to the package instructions in salted water until al dente. Drain and set aside.
Return the cooked chicken to the skillet, spooning the sauce over the top. Allow it to cook for a few more minutes so the chicken can absorb some of the sauce flavors.
4. Finish and Serve
Add the cooked pasta to the skillet, tossing it gently to coat in the sauce. Let the pasta warm through for 1-2 minutes.
Garnish with fresh chopped basil and extra parmesan cheese.
Serve immediately, and watch the compliments roll in!
