1. Start by cooking your pasta according to the package instructions. Once cooked, drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast, season with salt, pepper, and Italian seasoning, and cook until golden brown and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn it.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the sun-dried tomatoes and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.
6. Stir in the Parmesan cheese until melted and smooth. Return the cooked chicken to the skillet, coating it with the creamy sauce.
7. Toss in the cooked pasta, ensuring every strand is well coated with the sauce. Let everything heat together for another 2-3 minutes.
8. Garnish with fresh basil leaves before serving.

This dish always reminds me of the family gatherings at my childhood home, where the food was as much about the flavors as it was about the company. Don’t rush it; let the aromas fill your kitchen and take a moment to enjoy the process.