Begin by boiling a large pot of salted water over high heat. Add pasta and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain, and set aside.

Season chicken breasts with salt and pepper. Heat a skillet over medium-high heat with olive oil. Sear chicken for 5-7 minutes until golden brown and cooked through. Remove and slice.

In the same skillet, reduce heat to medium and add butter. Once melted, sauté minced garlic for about one minute. Add chopped sun-dried tomatoes and cook for 2-3 minutes.

Pour in heavy cream and chicken broth, stirring to a simmer for 3-5 minutes. Mix in Parmesan cheese off heat until smooth and creamy.

Add the cooked pasta and sliced chicken to the skillet. Toss everything gently, adjusting with reserved pasta water if too thick. Finish with fresh basil before serving.