Step 1: Bring a large pot of generously salted water to a rolling boil. Add the chicken ravioli and cook according to package instructions (typically 4-5 minutes) until al dente. Reserve ¼ cup of pasta cooking water before draining. Drain ravioli and set aside, covered.
Step 2: While ravioli cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 1-2 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 3: Add the thinly sliced sun-dried tomatoes and red pepper flakes (if using) to the skillet. Toast for about 1 minute, stirring constantly, to rehydrate and release their flavor.
Step 4: Pour in the heavy cream and chicken broth. Stir to deglaze the pan and bring the mixture to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly reduces and thickens.
Step 5: Reduce heat to low. Whisk in the Parmesan cheese, a handful at a time, until fully melted and the sauce is smooth and glossy. Season with salt and freshly ground black pepper to taste.
Step 6: Return the drained ravioli to the skillet along with the reserved ¼ cup of pasta cooking water. Gently toss until all the ravioli are thoroughly coated in the creamy sauce.
Step 7: Stir in the chopped fresh basil just before serving. Let rest on the warm burner for 30 seconds to lightly wilt the basil.
Step 8: Serve immediately, garnished with additional fresh basil and a sprinkle of Parmesan cheese, if desired.