In a large pot, bring salted water to a boil. Add your pasta of choice and cook according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet and cook for about 6-7 minutes per side or until fully cooked and golden brown. Remove from the skillet and let them rest.

In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and pour in the heavy cream, bringing it to a gentle simmer.

Slowly add the grated parmesan cheese, stirring until the sauce is silky and smooth.

Slice the rested chicken and add it back into the skillet. Toss in the cooked pasta, mixing everything together until well combined. Adjust seasoning with salt and pepper as needed.

Plate the pasta and chicken, topping with freshly chopped basil for an extra touch of freshness.