Boil a large pot of salted water. Cook your pasta according to the package directions until it’s al dente. Once done, drain it, but don’t forget to reserve a cup of pasta water in case you need to loosen up the sauce later. Set the pasta aside.

Season the chicken pieces with salt and pepper. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook for 5-7 minutes, stirring occasionally, until golden and cooked through. Remove the chicken from the skillet and place it on a plate to rest.

Using the same skillet, add minced garlic and sauté it for about a minute until fragrant. Then, toss in the chopped sun-dried tomatoes. Cook them for two minutes to release their sweet aroma.

Add the heavy cream, chicken broth, dried basil, oregano, and red pepper flakes. Give it a good stir and allow the sauce to simmer gently for 3-4 minutes, helping it thicken slightly.

Return the cooked pasta and chicken to the skillet. Toss everything thoroughly to make sure the creamy sauce coats every piece. Sprinkle shredded mozzarella over the top, cover the skillet with a lid, and cook just until the cheese melts. This step gives it an irresistible gooeyness!

Garnish your masterpiece generously with fresh basil leaves. Serve it hot and enjoy every creamy, flavorful bite!