1. Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente, according to package instructions.
3. Reserve ½ cup of pasta water, then drain and set aside.

2. Sear the Chicken

1. Season chicken breasts with salt, pepper, and Italian seasoning.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 4-5 minutes per side until golden brown and fully cooked (165°F internal temperature).
4. Remove chicken, let rest for a few minutes, then slice into strips.

3. Make the Sauce

1. In the same skillet, sauté garlic and red pepper flakes for 30 seconds.
2. Stir in sun-dried tomatoes, oregano, and thyme.
3. Pour in chicken broth and white wine, scraping up browned bits from the pan.
4. Add heavy cream and Parmesan, stirring until smooth and creamy.
5. Simmer for 3-4 minutes until thickened.

4. Assemble the Pasta

1. Return sliced chicken to the skillet.
2. Add cooked pasta and toss to coat.
3. If needed, add reserved pasta water to adjust sauce consistency.
4. Garnish with fresh basil and extra Parmesan.

5. Serve and Enjoy

• Serve immediately while warm, pairing with garlic bread or a fresh salad.