Season the chicken breasts generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 3-4 minutes on each side until golden brown. Remove and keep warm.

In a pot, bring salted water to a boil. Add pasta and cook until al dente, usually around 8-10 minutes. Reserve a cup of pasta water before draining.

In the same skillet, lower the heat to medium and sauté minced garlic for 30 seconds. Add sun-dried tomatoes and cook for an additional 1-2 minutes.

Pour in heavy cream, bring to a simmer, and stir in grated Parmesan until melted. Adjust thickness with reserved pasta water if needed.

Combine seared chicken and cooked pasta with the sauce, tossing everything together until well coated.

Serve immediately, garnished with extra Parmesan and cracked pepper, optionally topped with fresh basil.