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Cook pasta al dente according to package directions; drain.
In a large skillet, saute garlic in hot oil until tender.
Add in chicken and red pepper flakes. Cook until cooked through and golden brown. Place on a paper towel to soak up any grease.
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.
Serve warm and sprinkle with more Parmesan cheese if desired.