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Preheat the oven to 375°F.
Heat an ovenproof skillet with 1 Tbsp. avocado oil to medium heat, until oil begins to sizzle.
Lightly season both sides of each chicken breast with salt and pepper and add them to the pan. Sear until golden brown on the outside.
Remove chicken from pan. Add minced garlic, chicken broth, and Alfredo sauce to the pan and stir until lightly bubbling. Add sun-dried tomatoes, oregano, and red pepper flakes and stir together. (If using Sundried Tomato Pasta Sauce, just add the sauce and red pepper flakes to the pan.)
Add chicken breasts back into the pan and bring it back to a simmer, basting with the sauce as you go.
Place the skillet in the oven and cook at 375°F for 15 minutes or until the chicken is cooked through. Serve over chickpea pasta with additional sauce and top with fresh basil if desired. Enjoy!