Cook the pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the chicken breasts, season with salt and pepper, and cook until browned and cooked through.

Remove the chicken and slice it.

In the same skillet, add minced garlic and sauté until fragrant.

Add sun-dried tomatoes and cook for another minute.

Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream and Italian seasoning, then cook until the sauce thickens slightly.

Add the cooked pasta and sliced chicken to the sauce, tossing to coat well.

Serve with grated Parmesan cheese and fresh basil on top.