1. Bring a large pot of salted water to a boil. Cook your pasta according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta cooks, season your chicken breasts generously with salt, pepper, and dried Italian seasoning. This is where a little extra seasoning goes a long way—trust me, I learned that the hard way in my early cooking experiments.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the pan and set aside.
4. Lower the heat to medium, add the minced garlic to the same skillet, and sauté for about 30 seconds until fragrant. Be careful not to burn it—burnt garlic is a flavor killer, and I’ve accidentally ruined many a sauce that way.
5. Add the chopped sun-dried tomatoes and chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 3-4 minutes to reduce slightly.
6. Pour in the heavy cream and bring the sauce to a gentle simmer. Stir in the Parmesan cheese until melted and smooth. The sauce should thicken slightly—if it gets too thick, add a splash of the reserved pasta water to loosen it up.
7. Slice the cooked chicken into strips and return it to the skillet. Toss in the cooked pasta and stir everything together to coat the noodles evenly with the sauce. If the sauce needs more thinning, add a little more pasta water.
8. Season with additional salt, pepper, and a pinch of red pepper flakes if you like a bit of heat. Garnish with fresh basil or parsley just before serving.

A little insider tip from my kitchen: don’t rush the sauce simmering step. Letting it come together gently really makes a difference in flavor and texture. Plus, it gives you a moment to breathe amid the dinner chaos.