Cooking Steps

• Pat the chicken dry with paper towels. Season all over with 1 teaspoon of the salt.
• Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the chicken and cook until browned all over, about 10 minutes. Transfer to a plate.
• To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ¼ cup of the parmesan cheese, sun-dried tomatoes, Italian seasoning, pepper, ¼ teaspoon of the red pepper flakes (if using), and remaining ½ teaspoon of salt until combined. Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium-low. Cook until the internal temperature of the chicken reaches 165°F, about 5 to 8 more minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta until al dente according to the package instructions. Reserve ¼ cup of the liquid and drain.
• Add the pasta to the sauce along with the reserved pasta water and toss to combine. Serve topped with the basil, remaining ¼ cup of Parmesan cheese, and remaining ¼ teaspoon of red pepper flakes if using.