Heat olive oil in a large pot over medium heat.
Add chopped onion and cook for 2–3 minutes until soft.
Stir in garlic and sun-dried tomatoes; cook for 30 seconds.
Add chicken breast and cook until lightly browned.
Pour in chicken broth and bring to a gentle simmer.
Lower heat and add cream cheese, stirring until fully melted.
Slowly stir in heavy cream and parmesan cheese.
Season with salt, pepper, thyme, basil, and red pepper flakes.
Simmer for 10–12 minutes until chicken is fully cooked.
Remove chicken, shred it, then return it to the pot.
Taste and adjust seasoning. Garnish and serve warm.