Gather and prep your ingredients: Measure out the cream, broth, and Parmesan. Chop the sun-dried tomatoes, mince the garlic, and wash any herbs or greens you plan to use.

If your chicken breasts are unevenly thick, gently pound them to an even thickness (about ¾ inch) so they cook evenly. Pat them dry and season both sides with salt and pepper.

Bring a large pot of salted water to a rolling boil and cook the pasta according to package instructions until al dente (usually a minute or two less than 'fully tender').

Reserve about ½ cup of the pasta cooking water before draining and drain the pasta then set it aside. Toss with a tiny drizzle of olive oil to prevent sticking if you’re not adding it back to the sauce immediately.

Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once the oil shimmers, add the seasoned chicken breasts.

Sear for about 4–5 minutes on the first side without moving them. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear.

If your breasts are thick, finish them in a 375°F oven for 5–8 minutes after searing. Remove the chicken to a plate and tent loosely with foil to rest while you make the sauce.

In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for about 30–45 seconds until fragrant.

Add the chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and ¼ teaspoon crushed red pepper flakes. Let the tomatoes sizzle for a minute.

Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.

Pour in 1 cup of heavy cream and add ½ cup freshly grated Parmesan while stirring. Let the sauce simmer gently for 4–5 minutes until it thickens slightly.

If the sauce thickens too much, stir in a splash of reserved pasta water or a bit more broth.

Taste the sauce and adjust salt and pepper. If it feels too rich, add a dash of lemon juice.

Slice the rested chicken into strips and return them to the skillet to warm through.

Add the cooked pasta directly into the skillet and toss to coat everything in the sauce. If adding spinach or kale, stir it in now to wilt.

Serve hot with a sprinkle of chopped fresh basil or parsley and extra Parmesan at the table. Add extra red pepper flakes for those who want more heat.