1-First, cook 8 ounces of uncooked pasta to al dente as per package instructions, and don’t forget to reserve some pasta water for adjusting the sauce later.

2-While the pasta boils, melt 2 tablespoons of butter in a skillet over medium heat, then stir in 1/2 tablespoon of flour and cook for about a minute.

3-Next, add 3-4 cloves of minced garlic, 1 tablespoon of tomato paste, and 1/3 cup of dry white wine or chicken broth, letting it bubble for one minute to build that rich base.

4-Whisk in 1 cup of heavy cream, followed by 1/3 cup of sun-dried tomatoes, 1/2 teaspoon of dried oregano, 1/4 teaspoon of crushed red pepper flakes, and 2 cups of shredded cooked chicken.

5-Let the mixture simmer for a few minutes until it thickens nicely.

6-Stir in 1/3 cup of freshly grated parmesan cheese and a small handful of torn fresh basil, then season with salt and pepper to taste before taking it off the heat.

7-Drain the pasta and add it to the skillet, tossing everything together.

8-If the sauce needs thinning, use that reserved pasta water.

9-Serve right away with extra parmesan if you like, and enjoy the creamy goodness.

10-For variations, you can add spinach at the end or try different proteins just keep things simple for the best outcome.