Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.

Mince the garlic cloves and chop the sun-dried tomatoes if not pre-chopped.

Grate the Parmesan cheese and chop fresh basil leaves for garnish.

Heat olive oil in a large pot or deep skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-6 minutes.

Add minced garlic, dried oregano, and red pepper flakes to the pot and sauté for 1 minute until fragrant.

Pour in the chicken broth, add the penne pasta and sun-dried tomatoes, then bring to a boil. Reduce heat to medium and simmer uncovered, stirring occasionally, until pasta is al dente and most of the liquid is absorbed, about 12-15 minutes.

Stir in the heavy cream and grated Parmesan cheese, mixing well until the sauce thickens slightly, about 2-3 minutes. Season with salt and pepper to taste.

Remove from heat and garnish with chopped fresh basil before serving.