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

In a medium bowl, toss the diced chicken with cornstarch, 1 teaspoon oregano, a pinch of salt, black pepper, and a pinch of 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 for 5-6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the garlic and sun-dried tomatoes. Cook for 2-3 minutes, stirring frequently, until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Add the Parmesan cheese and 1 teaspoon oregano, stirring until the cheese is melted and the sauce is smooth.

Return the cooked chicken to the skillet. Stir to coat in the sauce, then let it simmer for 5 minutes, allowing the flavors to meld.

Add the drained pasta to the skillet and toss well to coat. If the sauce seems too thick, add a splash of the reserved pasta water until you reach the desired consistency.

Divide among plates or bowls. Garnish with torn fresh basil and an extra sprinkle of red pepper flakes, if desired. Serve immediately.