Prepare all ingredients by chopping the garlic and sun-dried tomatoes.
In a large skillet over medium heat, add olive oil. Season the chicken with salt and pepper, then sauté for about 6-7 minutes on each side until golden brown. Remove from the pan.
In the same skillet, add minced garlic and sauté until fragrant (about 1 minute). Stir in chicken broth and heavy cream; bring to a gentle simmer.
Add chopped sun-dried tomatoes and grated Parmesan cheese to the sauce, stirring until melted and combined.
Return the chicken to the skillet along with cooked pasta; toss everything together until well coated.
Serve immediately, garnished with fresh basil or additional Parmesan if desired.