A delightful twist on a classic dish.
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1 cup sun-dried tomatoes, chopped
1 cup heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
8 ounces penne pasta
Fresh basil, for garnish
Additional grated Parmesan, for serving