Preheat your oven to 350 F. Combine all the spices and flour to season the chicken in a small bowl and set aside.

Lay the chicken breasts onto a sheet tray or plate and season both sides evenly with the seasoned flour.

Heat a large skillet over medium high heat and add the oil. Once the oil is very hot, sear the chicken until golden brown, about 3-4 minutes for each side. Remove from the pan and place into the oven at 350 F, for about 10-12 minutes to finish cooking.

While the chicken is in the oven make the sauce: to the same pan you seared the chicken in, add the butter and melt over medium high heat. Once it starts to foam, reduce the heat to medium and add the chopped sundried tomatoes and garlic. Cook, stirring for 1-2 minutes, until the garlic is nice and fragrant then add the calabrian chilis and stir to combine.

Add the vegetable stock to the pan and scrape up all the browned bits on the pan into the sauce with a wooden spoon or spatula. Once the broth is simmering, add the cream and stir to combine. Bring the sauce to a simmer then add in the cheese and stir. Let simmer for about 5 minutes, stirring frequently, until slightly thickened.

Add the spices to the sauce, stir to combine, then add the cooked pasta and toss into the sauce until fully coated.

Slice the chicken breasts and serve on top of the pasta or stirred into the sauce along with it.