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Bring a large skillet to medium heat with 2 tbsp butter. Once melted, add the 4 cloves garlic, ½ tsp salt, oregano, crushed red pepper flakes, and the ¼ tsp ground black pepper and saute until the garlic is fragrant - about 2 minutes.
Place the sliced chicken (4 6oz Chicken breast) on the pan, cooking it in batches so as to not crowd the pan. As each side browns, flip to another side to brown it all around. Remove the chicken as it finishes cooking and set aside so it doesn't overcook. Once each piece reaches 160 degrees internal temperature or is no longer pink inside, remove it and set aside so it doesn't overcook.
While the chicken is cooking, add the ½ cup sun dried tomatoes, 1 cup chicken bone broth, ½ cup heavy cream, and ½ cup cottage cheese to a blender and blend until smooth and creamy.
With the chicken removed from the pan, reduce the heat to low and add the sauce to the pan. Bring to a low boil - just enough to heat through. Then, stir in the basil and parmesan. Add the chicken back in and cook for another 5 minutes to finish.