Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, but keep 1/2 cup of the pasta water.

Season the chicken pieces with salt, pepper, and dried oregano.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and fully cooked, about 5 to 7 minutes. Remove chicken and set it aside.

In the same skillet, lower heat to medium. Add minced garlic and chopped sun-dried tomatoes. Cook for about 1 minute until garlic is fragrant.

Pour in chicken broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan.

Stir in heavy cream and red pepper flakes. Let simmer for about 3 to 5 minutes until it starts to thicken slightly.

Stir in the parmesan cheese until it melts and the sauce becomes smooth and creamy.

Add the cooked chicken and drained pasta back into the skillet. Toss everything together until the pasta is well-coated.

If the sauce is too thick, add a splash of the reserved pasta water.

Remove from heat and garnish with fresh basil. Serve warm.