Season chicken and coat with 1 tbsp olive oil until fully covered.
Boil salted water and cook pasta until just shy of al dente. Reserve pasta water, drain, and toss in a bit of oil to prevent sticking.
Heat your pan (ideally stainless steel) over medium for a few minutes. Test by flicking a tiny bit of water — it should “dance” across the surface. Add 2 tbsp olive oil, increase heat to medium-high, then add the Chicken Breast (flattened). Sear 3-4 min per side until golden. Add Butter and baste to finish. Remove and rest.
Add Yellow Onion (finely diced) to the same pan. Cook 5 minutes until soft and lightly golden. Add Sundried Tomato Oil (from the jar) + Sundried Tomatoes (chopped) and cook 2 minutes, then add Garlic (minced) and cook 2 minutes more.
Pour in Chicken Broth, simmer a couple minutes, then add Tomato Paste and Heavy Cream (room temp). Season with Italian Seasoning, Salt, Black Pepper, and Chili Flakes. Stir in Lemon Juice, Lemon Zest, and Basil (fresh).
Add the pasta and Parmesan Cheese (grated) into the sauce, and splash pasta water as needed to achieve a glossy saucy consistency.
Slice the rested Chicken Breast (flattened), plate on top, finish with extra Parmesan Cheese (grated) and Basil (fresh). Enjoy!
