Sauté the Garlic and Sun-Dried Tomatoes: Reduce the heat to medium. In the same skillet, melt the butter, scraping up the browned bits from the bottom of the pan — that's pure flavor. Add the minced garlic and sliced sun-dried tomatoes and cook for 1–2 minutes until the garlic is fragrant but not browned.

Build the Creamy Sauce: Stir in the Italian seasoning and red pepper flakes, then pour in the chicken broth, scraping the pan to deglaze. Let it simmer for 1–2 minutes, then stir in the heavy cream. Bring to a gentle simmer — never a hard boil — and cook for 2–3 minutes until the sauce starts to thicken slightly.

Add the Parmesan and Chicken: Reduce the heat to low and gradually whisk in the grated parmesan a handful at a time, stirring until each addition melts before adding more. Return the seared chicken breasts (and any accumulated juices) to the skillet, spooning sauce over the top. Simmer gently for 4–5 minutes until the chicken is cooked through (165°F / 74°C internal temperature) and the sauce is thick enough to coat the back of a spoon.

Garnish and Serve: Remove from the heat, scatter with fresh chopped basil and extra parmesan, and serve immediately while the sauce is hot and silky.