How to make it:
Start boiling a pot of water for the pasta. Add a large pinch of salt to the water. This is the only time you can flavor the pasta.

Heat a couple Tablespoons of olive oil in a medium sized skillet on medium heat.

Pat the chicken dry with a paper towel. Salt both sides. Using a small bowl/plate, dredge both sides of the chicken in the flour. Place in the skillet and cook for 10 mins on each side, or until cooked to 160 degrees in the thickest part of the breast. Do not overcrowd the pan or you'll cool the temp down too much; work in batches if you have to.

Cook the pasta while the chicken is browning. Set chicken aside on a plate when done.

After chicken is cooked, add minced garlic to the empty, oily pan and cook for one minute. If it's too dry, add a little splash of oil. Pour in chicken broth and scrape all the delicious bits off the bottom with a wooden spoon.

Then add in the freshly grated parmesan. Make sure not to use the kind in a container. It won't melt as well and definitely won't be as flavorful as a wedge.

Add in the sundried tomatoes, oil from the tomatoes, oregano and cream and continue to cook down for a couple more minutes. This will thicken the sauce slightly.

Drain the pasta and set the noodles in the skillet with the sauce. Put the chicken back in and turn the heat off. Let it meld for a minute, then serve.

Top with fresh basil and more parm, and enjoy!