Preheat the oven to 375
Add olive oil to a warm pan and heat through. Then add chicken and cook until it is nicely cooked. Then remove chicken from the pan.
Wipe out the pan and then add additional olive oil in. Once heated add in the shallots, garlic, basil and sun dried tomatoes.
Simmer stirring regularly for about three minutes or until the shallots are translucent and the garlic is aromatic.
Add in the chicken broth and simmer for about 3 minutes.
Add in the water and the pasta. Cover and cook for about 15 minutes. Stir on a regular basis to prevent the pasta from burning.
When it's cooked, add the chicken back to the pan and add in heavy cream. Mix well before topping with Parmesan cheese and additional basil.
Bake for 5 minutes or until the cheese has melted.
Serve with additional basil, sea salt and pepper to taste and a sprinkle of red pepper flakes.