1. Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then sear on both sides until golden and cooked through. Remove and set aside.

2. In the same skillet, add garlic and let it bloom for about a minute. Add the sun-dried tomatoes and stir, letting them soften and release flavor.

3. Pour in chicken broth and scrape up the bits from the pan. Add heavy cream, parmesan, and Italian seasoning. Stir until the cheese is melted and everything is well combined.

4. Return the cooked chicken to the pan along with your cooked pasta. Toss everything together, letting the sauce coat every bite.

5. Let it all simmer gently for 3–5 minutes so the flavors meld. Serve hot, topped with extra parmesan if desired.