Begin by cooking pasta according to the instructions on the box and preheating the oven to 375F.
Next, salt and pepper the chicken breast.
Then heat an oven-safe skillet over medium heat and add olive oil and chicken breast.
Cook each side for three minutes and then remove the chicken from the pan and set aside.
Next, in the same pan add minced garlic, chicken broth, coconut cream, drained sun-dried tomatoes, grated parmesan, dried thyme, dried oregano, and tapioca flour. Mix everything together and bring to a boil.
Once boiled add cooked pasta and chicken breast.
After that place the entire skillet in the oven.
Bake for 25 minutes or until your chicken is fully cooked.
Sprinkle with fresh parmesan and chiffonade basil.
Enjoy!