Step 1: Bring a large pot of generously salted water to a rolling boil. Add your chosen pasta and cook according to package instructions until al dente. Drain the pasta, reserving about ½ cup of the starchy pasta water.
Step 2: While the pasta cooks, pat the chicken breasts dry with paper towels. Season both sides generously with salt, black pepper, and Italian seasoning.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken, let rest for a few minutes, then slice into bite-sized pieces.
Step 4: In the same skillet, reduce heat to medium. Add minced garlic and sauté for about 30 seconds, stirring constantly, until fragrant. Do not burn.
Step 5: Pour in heavy cream and chicken broth, stirring to combine all pan drippings. Bring the mixture to a gentle simmer, stirring occasionally.
Step 6: Stir in the chopped sun-dried tomatoes and red pepper flakes (if using). Continue to simmer the sauce for about 5 minutes to reduce and thicken slightly.
Step 7: Remove the skillet from the heat. Stir in the grated Parmesan cheese until completely melted and the sauce is smooth and glossy. Taste and adjust seasoning with additional salt and pepper if needed.
Step 8: Add the cooked pasta directly into the creamy sauce in the skillet, tossing gently to ensure every strand is coated. If the sauce is too thick, add 1-2 tablespoons of the reserved pasta water to reach your desired consistency.
Step 9: Fold in the sliced chicken pieces, gently combining them with the pasta and sauce.
Step 10: Serve immediately, garnished with fresh basil or parsley for a burst of color and freshness.