Prep the chicken: Pat chicken dry and season both sides with salt, pepper, and half the Italian seasoning. If using breasts, pound to an even thickness so they cook evenly.

Brown the chicken: Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 4–6 minutes per side until golden. Transfer to a plate; it will finish cooking in the sauce.

Sauté aromatics: Lower heat to medium. Add remaining 1 tablespoon butter and the garlic. Cook 30–60 seconds until fragrant, stirring often. Don’t let it burn.

Build the sauce base: Stir in red pepper flakes and the remaining Italian seasoning. Add chicken broth, scraping up browned bits for flavor. Simmer 2 minutes.

Add cream and cheese: Reduce heat to medium-low. Stir in heavy cream, then parmesan, a small handful at a time. Keep stirring until smooth and slightly thickened, 2–3 minutes.

Add sun-dried tomatoes: Fold in chopped sun-dried tomatoes and half the basil. Taste and adjust salt and pepper.

Finish the chicken: Return chicken and any juices to the pan. Simmer gently 5–7 minutes, spooning sauce over the top, until chicken is cooked through (165°F internal temp).

Optional thickening: If you want a thicker, clingy sauce for meal prep, sprinkle in a tiny pinch of xanthan gum while whisking constantly. Go slow—too much will get gummy.

Rest and portion: Let the chicken rest off heat for 5 minutes. Slice if you prefer. Divide into 4 meal prep containers with your chosen sides. Spoon extra sauce over the top and finish with the remaining fresh basil.