Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper
On a plate, mix flour with Italian seasoning. Dredge each chicken breast in the seasoned flour mixture, shaking off excess
Heat olive oil in a large skillet over medium-high heat until shimmering
Add chicken breasts to the hot skillet and sear for 4-5 minutes on each side until golden brown. Remove chicken from pan and set aside
Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant
Add chopped sun-dried tomatoes and cook for 1 minute
Pour in chicken broth, scraping the bottom of the pan to release any browned bits
Add heavy cream and bring to a gentle simmer
Stir in Parmesan cheese and red pepper flakes. Let the sauce simmer for 2-3 minutes until it starts to thicken
Return chicken to the pan and reduce heat to low
Simmer for 5-7 minutes until chicken is cooked through and sauce has thickened to desired consistency
Taste sauce and adjust seasoning with salt and pepper if needed
Garnish with fresh basil leaves before serving