Bring a large pot of salted water to a boil. Cook pasta according to package directions until just al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.

Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken slices in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Transfer to a plate and tent loosely with foil.

Reduce heat to medium. In the same skillet, add a touch more oil if the pan is dry, then sauté minced garlic until fragrant (about 30 seconds).

Pour in 1/2 cup chicken broth to deglaze, scraping brown bits from the bottom. Stir in 1 cup heavy cream and bring to a gentle simmer.

Whisk in 1/2 cup grated Parmesan until smooth. Add chopped sun-dried tomatoes and optional red pepper flakes. Simmer 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning.

Return chicken to the skillet and coat with sauce. Add cooked pasta and toss to combine, adding reserved pasta water a tablespoon at a time to reach desired consistency.

Finish with extra Parmesan and cracked black pepper. Serve immediately.