Preheat your oven to 350 degrees F.

On a plate, stir together the flour and salt. Dredge the chicken in the flour to form a light coating on each piece.

Place a large skillet over medium-high heat. Add 2 tablespoons olive oil. Cook the chicken until browned on each side, flipping once, about 2-3 minutes per side. Add the wine to the skillet and cook until the chicken reaches 165 degrees F.

While the chicken is cooking, heat a large pot of water to a boil. Add penne pasta and cook according to package directions until al dente. Drain, toss the pasta in olive oil to prevent sticking, and set aside.

Remove the chicken from the skillet to a plate and set aside to cool. Once cool enough to handle, chop the chicken into bite-sized pieces.

Reduce the heat to medium and add garlic, Alfredo sauce, red pepper flakes, and most of the sun-dried tomatoes to the skillet. (You want to save a few pieces to garnish the top of the pasta.) Stir to combine. Bring the sauce to a simmer, stirring occasionally. Cook for 2-3 minutes.

Add the chicken and sauce to the pot with the pasta. Stir to combine. Transfer the pasta to a 9-inch by 13-inch baking dish and spread into an even layer. Top the pasta with mozzarella cheese.

Bake for 25 minutes or until the cheese is melted and golden. Carefully remove from the oven.

Garnish the pasta with chopped sun-dried tomatoes and parsley. Serve warm.