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Gather all ingredients.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain.
Heat oil in a large skillet over medium heat. Sauté garlic until tender.
Stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through.
Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly.