1. Prepare the Chicken:

• Season the chicken breasts with salt, pepper, and Italian seasoning on both sides.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
• Remove the chicken from the skillet and set aside to rest. Once rested, slice the chicken into thin strips.

2. Make the Sauce:

• In the same skillet, add 2 tablespoons of olive oil (or butter) and sauté the minced garlic for about 30 seconds until fragrant.
• Pour in the heavy cream and chicken broth, stirring to combine. Allow it to simmer for 2-3 minutes.
• Add the chopped sun-dried tomatoes and parmesan cheese. Stir until the cheese is melted and the sauce becomes smooth and creamy. Season with Italian seasoning, salt, and pepper to taste.

3. Cook the Pasta:

• Cook the pasta according to the package instructions. Drain and reserve some pasta water for later if the sauce needs thinning.

4. Combine:

• Add the cooked pasta to the skillet with the sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
• Place the sliced chicken on top of the pasta and allow it to soak in the flavors for 2-3 minutes.

5. Serve:

• Garnish with fresh parsley and extra parmesan cheese before serving. Enjoy this creamy, flavorful pasta with your favorite side dish or a simple green salad.