Slice the chicken breasts in half horizontally and pound to tenderize. Season with salt and pepper.

Heat a skillet over medium-high heat, add olive oil, and cook chicken 4-5 minutes per side until cooked through.

In the same skillet, lower heat, sauté shallots for 2 minutes, then add garlic and red pepper flakes for another minute.

Incorporate tomato paste and flour, stirring continuously for 1 minute to develop a rich base.

Gradually whisk in chicken broth and half-and-half, mix until smooth, then add sun-dried tomatoes and dried herbs. Simmer for 5-7 minutes.

Reduce heat to low and stir in Parmesan cheese until melted and creamy.

Add cooked penne and sliced chicken to the skillet, toss together, adding reserved pasta water if needed.

Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs and serve warm.