Start by boiling water in a large pot. Salt it generously; it should taste like the sea. Add in your pasta and cook according to the package instructions until al dente. Drain, but don’t rinse. You want that starchy goodness to cling to the sauce later.

In a large skillet, melt the butter over medium heat. Toss in the minced garlic and sauté until fragrant. This will take about a minute. Don’t let it burn! Add the shredded chicken next. Coat it well with that buttery garlic mixture, letting the flavors meld together.

Stir in flour to absorb any fat and help thicken the sauce. Then, add the tomato paste and mix it until it’s well distributed. Follow this with the white wine or chicken broth, scraping any brown bits off the bottom of the pan to enhance flavor. Let this simmer for a few minutes until it reduces slightly.

Next, pour in that heavy cream. Lower the heat and stir gently, allowing it to come together smoothly. Add in sun-dried tomatoes, oregano, and red pepper flakes. Keep stirring until everything is combined and heated through. It should look creamy and inviting.

Toss the drained pasta into the skillet with the sauce. Gently fold them together, ensuring every noodle gets that rich, creamy cloak.

Remove from heat and mix in the freshly grated Parmesan cheese and the basil. If it seems thick, a splash of reserved pasta cooking water can loosen it up. Taste and season with salt and pepper. Serve immediately with extra parmesan on top!