Boil a salted pot of water for the pasta and cook it al dente according to package directions.

When the pasta is about 10 minutes away from being done, add the butter to a skillet over medium heat. Once it melts, sprinkle the flour in and cook for about a minute, stirring often.

Add in the garlic, tomato paste, and wine. Give it a good stir and let it bubble for about one minute.

Whisk in the cream, then stir in the sun-dried tomatoes, oregano, red pepper flakes, and chicken, and cook it for a few minutes until the sauce has thickened to your liking.

Stir in the parmesan and basil and take the skillet off the heat. Season generously with salt & pepper.

Prior to draining the pasta, reserve some of the hot pasta water. Add the drained pasta to the skillet and toss until coated. If needed, pour in a splash of the hot pasta water to the sauce to thin it out a bit. Serve immediately with more parmesan if desired.