1. Season the chicken breasts with salt, freshly grated black pepper, cumin seeds, and sprinkle the freshly chopped thyme and basil on it and set aside to marinate for a moment. 
2. In a large skillet, heat olive oil over medium-high heat and add the chicken breasts until they’re golden brown on each side – when done, transfer the tender chicken to an airtight container and set aside. 
3. In the same skillet, add a bit more olive oil if needed and sauté minced garlic until fragrant. Add sun-dried tomatoes, mushrooms, (and red peppers and red pepper flakes if you’re using) – stir occasionally until it’s all soft.
4. (optional): Pour in the white wine, making sure to scrape the bottom of the skillet with a wooden spoon (or metal if you use an iron skillet) to release any bits stuck to it.
5. Once the wine reduces by half, add chicken bone broth, and cream cheese – mix it  well
   Tip: I like to keep mixing it until the cream cheese is completely mixed with everything else.
   
6. Return the chicken to the skillet and add lemon juice as well as any other leftover seasoning. 
7. Let the creamy sauce simmer until it thickens and reduces to your liking – if it’s reduced too much, add some broth or pasta water to it and mix it well again.
8. While the sauce is cooking, cook pasta as per package directions until al dente – then drain and set aside (make sure to keep a little bit of pasta water in case the sauce got too thick).
9. Once the chicken is cooked through and the sauce reaches its desired consistency, add the cooked pasta to the skillet (you’d add fresh spinach here if you like it!) – adding everything together is optional but can taste amazing!
10. Stir well to combine and ensure the creamy chicken pasta is well coated with the creamy tomato sauce – mhm, just thinking about this makes me want to make it again!

Final step: Finish off with a generous sprinkle of parmesan cheese and some lemon zest and enjoy!