Cook pasta in a large pot of salted water until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.

Season chicken breasts with salt and pepper, cook in olive oil until golden brown and cooked through. Let rest, then slice.

In the same skillet, sauté minced garlic until fragrant, then add sun-dried tomatoes and cook for an additional 2-3 minutes.

Pour in chicken broth, scrape the skillet, and simmer for 1-2 minutes. Stir in heavy cream and simmer until sauce thickens, then add Parmesan.

Combine sliced chicken and pasta with the sauce, adjusting seasoning and adding fresh basil if desired.

Plate and garnish with additional Parmesan and a drizzle of olive oil or red pepper flakes before serving.