Cook the Ravioli:

• Bring a large pot of salted water to a boil.
• Add the ravioli and cook according to the package instructions until al dente.
• Drain and set aside.

Sear the Chicken:

• In a large skillet over medium heat, add the olive oil.
• Once hot, add the chicken pieces. Season with salt and pepper.
• Cook until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Prepare the Sauce:

• In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
• Add the chopped sun-dried tomatoes and cook for another minute.
• Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
• Let the broth simmer for 2-3 minutes to reduce slightly.
• Reduce the heat to low and stir in the heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
• Allow the sauce to simmer gently, stirring occasionally, until it thickens slightly, about 3-5 minutes.

Combine All Ingredients:

• Return the cooked chicken to the skillet, stirring to coat it with the sauce.
• Add the cooked ravioli, gently tossing to combine and ensure the pasta is well-coated with the sauce.
• Taste and adjust seasoning with additional salt and pepper if needed.

Serve:

• Garnish with freshly chopped basil or parsley.
• Serve immediately, perhaps with a side of crusty bread or a fresh green salad.