Cook the pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season the chicken with salt, pepper, and Italian seasoning, then add to the skillet and cook until browned and cooked through. Remove and set aside.
Add minced garlic to the skillet and cook for about 1 minute until fragrant.
Pour in chicken broth and heavy cream, then stir in Parmesan cheese and sun-dried tomatoes.
Simmer the sauce for a few minutes until it thickens slightly.
Return the cooked chicken to the skillet and add the cooked pasta.
Toss everything together until coated in the sauce.
Garnish with fresh basil and serve hot.