Start by boiling a pot of salted water. Add 12 oz of your favorite pasta and cook until just al dente, usually about 8-10 minutes. Reserve a cup of pasta water and drain the rest; set aside.

Season 2 boneless, skinless chicken breasts with salt and pepper. In a large skillet, heat 2 tablespoon olive oil over medium-high heat, then add the chicken. Sear for about 6-7 minutes per side, until golden brown and cooked through. Remove and slice.

In the same skillet, lower the heat and add 2 tablespoon butter. Once melted, toss in 4 cloves of minced garlic and 0.5 cup of chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and the tomatoes soften.

Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir in 1 teaspoon of Italian seasoning and 0.5 teaspoon of red pepper flakes (if using). Bring to a simmer for about 5 minutes—this will thicken the sauce.

Gradually stir in 1 cup of freshly grated Parmesan cheese, whisking until the sauce is smooth and creamy. Give it a taste and adjust seasoning as needed.

Add the cooked pasta and sliced chicken back into the skillet, tossing to coat in the luscious sauce. Let it heat through for an additional 2 minutes before serving.