1. Cook pasta in a large pot of boiling, salted water until al dente. Reserve 1 cup of pasta water, then drain.

2. While pasta cooks, season chicken cutlets with salt and pepper.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Remove chicken to a plate.

4. Reduce heat to medium. Add garlic, chopped sun-dried tomatoes, and red pepper flakes to the skillet. Cook for 1 minute until fragrant.

5. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.

6. Stir in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce begins to thicken.

7. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.

8. Add the drained pasta to the skillet, tossing to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time.

9. Stir in the fresh basil. Slice the chicken and serve it over the pasta, or toss it directly into the skillet. Garnish with more basil and Parmesan.