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Cook chicken: Sprinkle chicken evenly with black pepper and ¾ teaspoon of the salt. Heat oil in a large skillet over medium. Working in 2 batches, cook chicken until browned and a thermometer inserted into thickest portion of meat registers 165°F, about 2 minutes per side per batch. Transfer to a plate. Do not wipe skillet clean.
Cook tomatoes and shallot: Add sun-dried tomatoes and shallot to drippings in skillet. Cook over medium, stirring often, until fragrant, about 1 minute. Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits. Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 5 minutes.
Add cream and cheese: Reduce heat to medium. Stir in whipping cream, Parmesan, crushed red pepper, and remaining ¼ teaspoon salt.
Return chicken to pan: Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium. Simmer over medium, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, about 2 minutes. Garnish with basil, and serve.