Bring a large pot of salted water to a rolling boil. Add your choice of pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, add to skillet, and sauté for 7-10 minutes until golden brown and cooked through. Remove and let rest.

In the same skillet, sauté garlic for 1 minute. Then add heavy cream, chicken broth, chopped sun-dried tomatoes, and red pepper flakes. Simmer for 3-5 minutes until slightly thickened.

Slice rested chicken and return to skillet. Stir in drained pasta and grated Parmesan cheese, mixing well to coat. Simmer for another 2-3 minutes.

Serve hot, garnished with additional Parmesan and chopped herbs.