Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
While the pasta cooks, season the sliced chicken with salt and pepper.
Heat the skillet over medium-high heat and melt a tablespoon of butter. Add the chicken slices and cook until golden brown on both sides, about 4-5 minutes per side. Remove and set aside.
Lower the heat to medium, add the remaining butter, and stir in the minced garlic. Cook until fragrant, about 30 seconds, until it releases a warm aroma.
Pour in the heavy cream, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer and let it thicken slightly, about 2 minutes.
Add the chopped sun-dried tomatoes to the sauce, stirring to combine. Cook for another minute, allowing the flavors to meld and the sauce to turn a rich, creamy color.
Return the cooked chicken to the skillet and toss to coat it evenly with the sauce. Let it cook together for 2-3 minutes so the flavors integrate.
Add the drained pasta to the skillet, tossing carefully to coat each piece with the creamy sauce. Let everything heat through for a minute, ensuring the pasta absorbs some of the sauce.
Taste and adjust seasoning with salt and pepper if needed. Sprinkle chopped basil over the top for fresh flavor and a pop of color.
Serve hot, garnished with additional basil if desired, and enjoy the rich, creamy, and vibrant flavors of this sun-dried tomato chicken pasta.
