SEASON chicken breasts with salt and pepper. Dredge chicken in flour and set aside.
HEAT a large skillet over medium. Add reserved oil and butter. Once butter is melted, add chicken and sear for 4-5 minutes on both sides. Remove and set aside. Do not wipe out pan.
ADD garlic, chili flakes, oregano and sun-dried tomatoes to same pan used to cook chicken. Once garlic is fragrant, add chicken stock and alfredo sauce.
BRING sauce to a simmer and add pasta. Cook until sauce is thickened, and pasta is cooked (about 3 minutes). Return chicken to the pot.
GARNISH with fresh basil and enjoy!
