Pasta, chicken, sundried tomatoes, basil, and parmesan cheese, all tossed in the creamiest, mouthwatering sauce.
Boil pasta to al dente, according to package directions. Drain.
While pasta is cooking, season chicken with salt and black pepper to taste, and paprika. In a large pan or dutch oven, heat olive oil over medium-high heat. Once hot, cook chicken pieces for 5-7 minutes total (do not overcrowd pan, cook in batches if needed). Be sure the chicken develops a golden brown colour on each side.
Remove chicken from pan onto a plate.
In the same pan without washing, melt unsalted butter over medium heat. Add the garlic and sundried tomatoes and cook down for 2-3 minutes, stirring constantly. Add the chicken stock to the pan. Stir and scrape bottom of pan to lift all the flavour that's stuck down.
Add the heavy cream, dried oregano, dried thyme, and chili flakes, and stir well.
Bring this to a simmer and let cook for about 4-5 minutes or until the sauce has thickened.
Add parmesan cheese and stir until melted. Taste and adjust for salt and pepper.
Add cooked chicken, pasta, and fresh basil, and stir until combined. Serve immediately with extra fresh basil as garnish.