Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

In a medium bowl, toss the diced chicken with cornstarch, oregano, a pinch of salt, a pinch of black pepper, and red pepper flakes until evenly coated.

Heat the sun-dried tomato oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and crispy, about 5 to 6 minutes, turning once. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sun-dried tomatoes, and cook for 2 to 3 minutes until fragrant.

Pour in the chicken broth and heavy cream, stirring to scrape up any browned bits from the bottom. Bring to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until the sauce slightly thickens.

Gradually add the grated Parmesan cheese, stirring constantly until melted and the sauce is smooth and creamy.

Return the cooked chicken to the skillet and stir it into the sauce. Simmer for 5 minutes to let the flavors meld.

Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Garnish with torn fresh basil and an extra sprinkle of red pepper flakes if desired. Serve immediately.