Place the chicken on a cutting board and lightly pound to an even thickness.

Pat dry, then season both sides with salt and pepper.

Warm the oil in a large skillet over medium-high heat.

Add the chicken and cook for 3–4 minutes per side until browned.

P id=”instruction-step-5″>5. Transfer to a plate; it will finish cooking later.

P id=”instruction-step-6″>6. Bring a large pot of salted water to a boil.

P id=”instruction-step-7″>7. Add the pasta and cook until al dente.

P id=”instruction-step-8″>8. Reserve ½ cup of the pasta water, then drain and set aside.

P id=”instruction-step-9″>9. Preheat the oven to 375°F. <

Id=”instruction-step-10″>10. Reduce skillet heat to medium-low and add garlic; cook until fragrant. <

Id=”instruction-step-11″>11. Stir in broth, scraping up browned bits. <

Id=”instruction-step-12″>12. Remove skillet from heat for 2–3 minutes.

D=”instruction-step-13″>13. Add heavy cream and stir until smooth.

D=”instruction-step-14″>14. Whisk in parmesan until melted.

D=”instruction-step-15″>15. Return to low heat and warm briefly.

D=”instruction-step-16″>16. Stir in sun-dried tomatoes, oregano, pepper flakes, salt, and pepper.

D=”instruction-step-17″>17. Bring to a gentle simmer.

D=”instruction-step-18″>18. Return seared chicken to the skillet and coat with sauce.

D=”instruction-step-19″>19. Transfer skillet to the oven and bake 10–15 minutes.

“instruction-step-20″>20. Let chicken rest 5 minutes.

“instruction-step-21″>21. Slice chicken if desired.

“instruction-step-22″>22. Add cooked pasta to the skillet and toss to coat.

“instruction-step-23″>23. Add reserved pasta water as needed.

“instruction-step-24″>24. Serve with basil and extra parmesan.