Season both sides of the chicken breasts with salt and pepper.

Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, sauté garlic and sun-dried tomatoes for 1–2 minutes until fragrant.

Add chicken broth and deglaze the pan, scraping up brown bits. Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes. Simmer for 4–5 minutes until slightly thickened.

Slice the cooked chicken and return it to the skillet. Let simmer in the sauce for 2–3 minutes.

Add cooked pasta and toss to coat in the sauce. Simmer for another 2–3 minutes until well combined.

Garnish with fresh basil and serve hot.