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In a large skillet, over high heat, saute garlic and chopped sun-dried tomatoes in 2 tablespoons of the reserved oil for 1 minute until garlic is fragrant. Remove from the pan, keeping the oil, and cook chicken tenders on high for 1 minute on each side, sprinkled with salt and red chili pepper flakes.
Add garlic and sun-dried tomatoes back to the skillet with chicken. Add half and half and cheese and bring to a simmer until cheese melts. Adjust thickness of the sauce with chicken broth, then add 1 tablespoon of chopped basil, and a good sprinkle of red pepper flakes. Stir well to combine.
Allow to simmer for a couple of minutes more and adjust seasoning, if necessary. Serve over pasta, zucchini noodles or spaghetti squash. Enjoy!