Begin by bringing a large pot of salted water to a boil. Once boiling, add the rigatoni pasta. Stir occasionally to prevent sticking. Cook until al dente, then drain using a colander.

In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoned with salt and pepper. Cook until golden brown and fully cooked inside, about a few minutes.

Reduce heat slightly, add minced garlic, and cook until fragrant, around 30 seconds.

Mix in red pepper flakes and chopped sun-dried tomatoes, stirring to combine.

Gradually pour in the chicken broth, stirring gently and letting it simmer for a few minutes.

Slowly add the heavy cream, stirring to create a creamy texture. Allow to simmer gently until thickened.

Stir in the grated Parmesan cheese until melted and smooth.

Add the cooked pasta to the skillet and toss until evenly coated with the sauce.

Remove from heat and mix in the fresh chopped basil.