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Season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
In the same skillet, add garlic and sauté for 1 minute. Stir in heavy cream, chicken broth, red pepper flakes, and sun-dried tomatoes. Bring to a simmer and let cook for 5 minutes, or until the sauce begins to thicken.
Reduce the heat and stir in Parmesan cheese until melted and smooth.
Meanwhile, cook the penne pasta according to package instructions. Drain and add to the sauce.
Slice the cooked chicken and add it to the skillet. Toss everything together and cook for 1-2 minutes, or until heated through.
Garnish with fresh basil before serving.