Place chicken breasts on a cutting board, cover with plastic wrap, and use a meat mallet to pound them to an even 1/2-inch thickness. Season both sides with salt, pepper, and Italian seasoning.

In a 12-inch skillet, heat 1 1/2 tablespoons of oil from a jar of sun-dried tomatoes over medium-high heat.

Place flour in a shallow dish, coat each piece of chicken in the flour, and then add them to the skillet. Cook for 4 to 5 minutes on each side until the internal temperature reaches 165°F.

Transfer the cooked chicken to a plate. Lower the skillet heat to medium-low and add the remaining 1/2 tablespoon of oil.

Sauté the garlic for about 15 seconds, just until it begins to deepen in color. Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the sun-dried tomatoes and red pepper flakes.

Let the chicken broth simmer for about 3 minutes, reducing it by half. In a small bowl, whisk together the remaining 1 tablespoon of chicken broth and cornstarch, then pour the mixture into the skillet while whisking. Cook for 30 seconds, stirring continuously.

Lower the heat and add the heavy cream, tomato sauce, and Parmesan cheese. Season the sauce with salt and pepper to taste, cooking just until the cheese melts. Remove from heat and stir in 2 tablespoons of fresh basil.

Place the chicken back into the skillet, spooning the sauce over the top. Serve with the remaining 1 tablespoon of basil as garnish.