Heat the butter in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
Add the garlic and red pepper flakes and saute until fragrant, about a minute.
Add the wine and deglaze the pan.
Add the broth, cream, sun-dried tomatoes and Parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.
