1. Bring a large pot of salted water to a rolling boil.

2. Pat chicken dry with paper towels and season with salt and pepper.

3. Heat a large skillet over medium-high heat and add 2 tablespoons of sun-dried tomato oil.

4. Sear chicken for 5-6 minutes per side until golden and internal temperature reaches 155°F. Remove and set aside.

5. Reduce heat to medium, then add chopped sun-dried tomatoes and minced garlic. Cook for 60-90 seconds until fragrant.

6. Deglaze the skillet with chicken broth, scraping up the browned bits, and simmer for 2 minutes.

7. Pour in heavy cream, Italian seasoning, and red pepper flakes. Stir and bring to a gentle simmer.

8. Cook penne pasta according to package directions until al dente.

9. Return chicken to the skillet, simmer 3-4 minutes until fully cooked (165°F internal temperature).

10. Remove from heat and gradually stir in Parmesan until melted and creamy.

11. Add cooked pasta and fresh basil, toss to combine, and serve immediately.