Boil a pot of lightly salted water. Toss in the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and cook for about a minute until fragrant, but be careful not to burn it.

Add the chopped sun-dried tomatoes and shredded chicken to the skillet, stirring until heated through.

Pour in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese, stirring until melted and the sauce thickens. If the sauce is too thick, gradually add some reserved pasta water to reach your desired consistency.

Add the cooked pasta to the creamy mixture, tossing to combine thoroughly. Season with salt and pepper to taste.

Dish out your creamy pasta onto plates and finish with fresh basil and a sprinkle of Parmesan for that perfect look and flavor.