Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 9-11 minutes. Reserve a cup of pasta water, drain, and set aside.

Prepare the Sauce Base: In a skillet, melt butter over medium heat. Add flour, whisking for about 1 minute until smooth and golden.

Add Flavorful Ingredients: Stir in minced garlic and tomato paste, cooking for another minute. Pour in dry white wine or chicken broth and allow bubbling for about 1 minute.

Create the Creamy Blend: Lower the heat and whisk in heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Cook until sauce thickens, about 3-5 minutes.

Incorporate Chicken and Season: Fold in shredded chicken, mixing thoroughly. Simmer for another 2-3 minutes, taste, and adjust seasoning with salt and pepper.

Combine with Pasta: Add drained pasta to the skillet, tossing gently to coat. Mix in reserved pasta water if sauce is too thick.

Garnish and Serve: Stir in Parmesan cheese and fresh basil. Serve immediately, garnishing with extra cheese and basil.