Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Brown the chicken for about 4-5 minutes per side, then set aside.

In the same skillet, sauté the chopped onion for about 3 minutes until translucent. Add minced garlic and sauté for 1 more minute.

Pour in chicken broth and coconut milk, stirring to deglaze the pan. Bring to a gentle simmer for 2-3 minutes.

Stir in sun-dried tomatoes, oregano, and red pepper flakes. Simmer for about 5-7 minutes until thickened.

Cook gluten-free pasta according to package instructions, then drain and set aside.

Return sliced chicken to skillet and heat through for 2-3 minutes.

Add drained pasta to the skillet and toss to coat with the sauce. Garnish with fresh basil and serve immediately.