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

2. Season both sides of the chicken cutlets with salt and pepper.

3. Heat the tomato 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 and let rest.

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

5. Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits. Let it bubble and reduce by about half.

6. Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens.

7. Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is smooth.

8. Add the drained pasta to the skillet. Toss to coat the pasta in the sauce. If it’s too thick, add a splash of the reserved pasta water.

9. Stir in the fresh basil. Slice the cooked chicken and serve it over the pasta. Garnish with more basil and Parmesan.