Instructions

Cook the spaghetti in a large pot of salted boiling water according to package instructions.
Meanwhile, cut each chicken breasts lengthwise to create four thin cutlets. Season with salt and pepper. Pan fry in 1 tbsp of olive oil for 5 minutes on each side over medium heat until golden on the outside and cooked all the way through. Remove to a separate plate and keep warm.
To the same pan add another tablespoon of olive oil and saute sliced garlic and sundried tomatoes with red chilli flakes over low heat for 1 minute, then add 1/2 cup of pasta water (scoop it directly from the pot with spaghetti.) and bring the sauce to a simmer, then add parsley, stir and immediately take off the heat.
Drain the cooked spaghetti. Add the spaghetti to the pan with sun-dried tomatoes, and toss until pasta is coated with the sauce. Taste and season with salt. Slice the chicken breasts and add to the sun-dried tomato pasta. Serve sprinkled with freshly grated Parmesan cheese.