Steps

• Begin by slicing the chicken breast into thin pieces. Mince the garlic cloves and chop the sun-dried tomatoes. Gathering and prepping these ingredients beforehand ensures a smoother cooking process.
• Fill a pot with water and a pinch of salt, and bring it to a boil. Add your choice of pasta, stirring occasionally to prevent sticking. Cook according to package instructions until al dente, drain using a colander, and set aside for later.
• Heat olive oil in a large skillet over medium heat. Add the sliced chicken and season with salt and pepper. Cook until golden brown on both sides, ensuring the chicken is thoroughly cooked. Remove and set it aside to embrace its flavors.
• In the same pan, use the remaining oil to sauté the minced garlic until fragrant, which should take about 30 seconds. This helps in enhancing flavors ready for the sauce.
• Pour in the chicken broth and let it simmer gently. Add the heavy cream, sun-dried tomatoes, and grated Parmesan cheese. Stir continuously until the sauce thickens, producing a rich, velvety texture.
• Add the cooked chicken back to the skillet and let it soak in the sauce. Toss in the drained pasta until everything is well combined. Serve hot, garnished with fresh basil leaves.