1-Season the chicken pieces in a bowl with the Italian seasoning, kosher salt, and black pepper. Toss to coat evenly.

2-Bring a medium pot of salted water (about 1 tablespoon salt) to a boil. Add the pasta and cook until al dente, approximately 8 to 9 minutes.

3-While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 7 to 8 minutes.

4-Before draining the pasta, reserve 1 cup of the pasta cooking water. Drain the pasta.

5-Reduce the skillet heat to low. Add the drained pasta, cooked chicken, heavy cream, 1/4 cup parmesan cheese, and the drained sun-dried tomatoes to the skillet. Stir vigorously until well combined. If the sauce appears dry, add the reserved pasta water a little at a time, stirring until the sauce is glossy and creamy.

6-Turn off the heat. Stir in the 1/2 cup basil pesto until incorporated.

7-Sprinkle with additional parmesan cheese, red pepper flakes, and the torn basil leaves. Serve immediately.