Step 1

Cook pasta al dente according to package directions; drain.

Step 2

In a large skillet, saute garlic in hot oil until tender.

Step 3

Add in chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to soak up any grease.

Step 4

Pour chicken and cooked pasts back into the large skillet. Add sun-dried tomatoes, parmesan cheese, pesto, heavy whipping cream, garlic salt and pepper (to taste). And cook until heated through.

Step 5

Serve warm and sprinkle with more Parmesan cheese if desired.