Bring a big pot of salted water to a boil and cook your pasta according to package directions until al dente. Before draining, scoop out 1 cup of pasta water and set it aside. Drain the pasta but don't rinse it. Toss with a drizzle of olive oil so it doesn't stick. That pasta water will save your sauce later when it gets too thick.

Pat chicken breasts completely dry with paper towels and season both sides with Italian seasoning, salt, and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and let it sit undisturbed for 5-6 minutes to get golden. Flip and cook another 5-6 minutes until it hits 160°F on a meat thermometer. Pull it out to rest for 5 minutes.

In the same skillet, add minced garlic and red pepper flakes and cook for 30 seconds. Pour in chicken broth to deglaze, scraping up all the brown bits. Add heavy cream and bring to a simmer. Stir in parmesan cheese until melted and thick. Add chopped sun-dried tomatoes with their oil, Italian seasoning, salt, and pepper. Let it bubble for 2-3 minutes.

Slice the rested chicken into strips against the grain. Add cooked pasta to the sauce and toss until coated. If too thick, add reserved pasta water a splash at a time. Mix in the sliced chicken and let everything simmer together for 2-3 minutes. Top with fresh basil and extra parmesan. Serve immediately while hot and creamy.