Generously sprinkle salt and pepper on both sides of the chicken breasts.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. Remove from skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 3 minutes. Stir in the garlic and cook for an additional minute.

Pour in the chicken broth and coconut milk, scraping the bottom of the skillet to deglaze. Bring to a gentle simmer.

Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Let it gently simmer for about 5-7 minutes until it thickens slightly.

Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.

Slice the cooked chicken breasts into strips and return them to the skillet, simmering for an extra 2-3 minutes to heat through.

Toss the cooked pasta into the skillet, stirring to coat it thoroughly with the sauce.

Remove from heat, garnishing with fresh basil, and serve immediately.