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Pat the chicken dry. Season all over with 1 teaspoon of the salt.
Heat the oil in a large skillet over medium heat. Once the oil is glistening, add 3 pieces of chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate and repeat with remaining chicken.
To the same skillet, add the garlic and cook until fragrant, about 30 seconds. Stir in heavy cream, chicken stock, chicken bouillon, ¼ cup of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, ¼ teaspoon red pepper flakes, and remaining ½ teaspoon salt until combined.
Return the chicken to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low. Cook until the internal temperature of the chicken reaches 74°c on an instant-read thermometer, about 5-8 more minutes.
Top the chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes. Serve over pasta or mashed potatoes, if desired.