1. Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Season the chicken pieces with salt, black pepper, and half of the Italian seasoning.

3. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and fully cooked through, about 6 to 8 minutes. Transfer the chicken to a plate.

4. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Stir for 30 to 60 seconds until fragrant.

5. Pour in the chicken broth and heavy cream, stirring well to loosen the browned bits from the pan.

6. Add the parmesan cheese, remaining Italian seasoning, and red pepper flakes. Simmer gently for 3 to 5 minutes until the sauce starts to thicken.

7. Return the cooked chicken to the skillet and stir to coat in the sauce.

8. Add the drained penne and toss until everything is well combined. Add a splash of reserved pasta water if needed to loosen the sauce.

9. Taste and adjust seasoning if needed, then finish with chopped parsley and extra parmesan before serving.