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

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

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

Add the chopped sun-dried tomatoes, grated Parmesan cheese, dried oregano, red pepper flakes, salt, and black pepper. Stir until the cheese is melted and the sauce is creamy.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2-3 minutes until heated through.

Serve immediately, garnished with fresh basil and additional Parmesan cheese.