Bring a large pot of salted water to a rolling boil. Add 12 oz. of your favorite pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, drain, and set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Season 1 lb of sliced chicken breast with salt and pepper, then add to the skillet. Sear for 5-7 minutes until golden brown and cooked through.

Reduce heat to medium and add 2-3 minced garlic cloves and sun-dried tomatoes to the skillet. Sauté for 2 minutes until fragrant. Pour in 1.25 cups of heavy cream and 1 cup of chicken broth. Simmer for 3-5 minutes until thickened and bubbly.

Add the drained pasta to the skillet and toss to coat with the sauce. Gradually stir in reserved pasta water until the desired sauce consistency is achieved.

Remove from heat and serve hot, garnishing with freshly grated parmesan cheese and fresh basil if desired.