Steps

• Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken and cook for about 5-7 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
• In the same skillet, add the minced garlic and sauté for about 1 minute, making sure it doesn't burn. Pour in the chicken broth, scraping up any bits stuck to the bottom of the pan. Let this simmer for a few minutes to develop the flavors.
• Stir in the heavy cream and sun-dried tomatoes. Reduce the heat to low and allow the sauce to simmer until it thickens slightly, creating a luscious base.
• Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.
• Return the chicken to the skillet, turning it in the sauce to coat. Add the grated Parmesan cheese and stir well, letting it melt into the sauce to enhance its creamy texture.
• Toss the cooked pasta into the skillet, ensuring it's well coated with the sauce and chicken. Sprinkle with fresh basil before serving.