Bring a large pot of salted water to a boil over high heat. Add your choice of pasta and cook according to the package directions, usually around 8-10 minutes, or until al dente. Once cooked, drain the pasta, and set it aside, making sure to reserve a cup of the pasta water for later.

While the pasta cooks, season the thinly sliced chicken breasts with salt and pepper on both sides. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Carefully add the chicken to the skillet, cooking for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add minced garlic, cooking for about 30 seconds until fragrant. Then, add the chopped sun-dried tomatoes, stirring for another minute until they soften slightly.

Pour in the chicken broth and heavy cream into the skillet with the garlic and sun-dried tomatoes. Stir in the grated Parmesan cheese, letting it melt into a creamy sauce over medium heat for about 3-5 minutes.

Return the seared chicken to the skillet, mixing it with the sauce. Add the cooked pasta, tossing everything until the pasta is fully coated in the rich sauce.

Before serving, garnish the pasta with fresh basil leaves and extra Parmesan cheese if desired. Serve hot.