In a large pot, bring salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and chicken broth, stirring to combine. Bring to a simmer.

Stir in the grated Parmesan cheese and red pepper flakes (if using). Season with salt and black pepper to taste. Cook for 3-5 minutes until the sauce thickens slightly.

Add the cooked pasta to the sauce, tossing to coat evenly. Remove from heat.

Garnish with fresh basil and sun-dried tomatoes before serving.