Bring a large pot of salted water to a boil. Add 8 oz of penne pasta and cook according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving a small cup of pasta water for later.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced chicken breast and season with salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Reduce heat to medium. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes soften slightly.
Pour in 1 cup of heavy cream, stirring to combine with the garlic and tomatoes. Add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Allow the mixture to simmer gently for 3-4 minutes, letting the sauce thicken.
Stir in 1 cup of grated Parmesan cheese until melted and the sauce becomes smooth. Return the cooked chicken to the skillet, tossing to coat everything evenly.
Add the drained penne pasta to the skillet, tossing to coat each piece with the creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Remove from heat and garnish with fresh basil leaves. Serve immediately and enjoy the rich, comforting flavors of your Creamy Sun-Dried Tomato Chicken Penne.
