Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for 30 seconds until fragrant.

Add chicken broth to deglaze the pan, scraping up any browned bits. Stir in heavy cream, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.

Stir in grated Parmesan cheese and let the sauce simmer for 3-4 minutes until slightly thickened.

Return the chicken breasts to the skillet and spoon sauce over them. Let simmer for 2-3 minutes to heat through.

Remove from heat and garnish with fresh basil. Serve immediately over pasta, rice, or with crusty bread.