Bring a large pot of water to a boil. Add the kosher salt (if using) and linguine. Cook according to the package instructions until al dente. Drain the pasta and set it aside. You can drizzle a little olive oil over the pasta to prevent sticking if you like.

Heat olive oil in a large skillet over medium heat. Add the thinly sliced chicken breasts, season with salt and black pepper, and cook for about 4-5 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside for later.

In the same skillet used for the chicken, add the minced garlic and chopped sun-dried tomatoes. Sauté them over medium heat for about 1 minute, stirring constantly until the garlic becomes fragrant but not browned.

Pour in the chicken stock and use a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet. Let the mixture simmer for about 2 minutes so the flavors can meld.

Reduce the heat to low and add the heavy whipping cream, grated Parmesan cheese, Italian herb blend, and crushed red pepper flakes (if using). Stir everything together. Let the sauce cook for a few minutes, stirring occasionally, until it thickens to your liking. I like to add a touch more Parmesan at this stage for a cheesier sauce.

Return the sautéed chicken (from Step 2) to the skillet and stir until it is thoroughly coated in the creamy sauce. Add the cooked linguine (from Step 1) and toss everything together gently until the pasta is fully combined with the sauce and chicken. Adjust seasoning with additional salt and black pepper if needed.

Remove the skillet from heat. Divide the pasta among serving bowls and sprinkle each with freshly chopped parsley for a burst of freshness. Serve immediately while hot and creamy.