Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.

Sear the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil and butter in a skillet over medium heat. Sear the chicken for 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest.

Sauté Aromatics: In the same skillet, add minced garlic and chopped sun-dried tomatoes. Sauté for about 2-3 minutes until fragrant and slightly golden.

Make the Sauce: Pour in chicken broth and heavy cream. Stir gently while bringing the mixture to a simmer. Let it cook for about 5 minutes to meld flavors and thicken.

Add Cheese: Stir in freshly grated Parmesan cheese and mix until smooth and creamy.

Combine and Serve: Slice the cooked chicken and return it to the skillet along with drained pasta. Toss together, adding reserved pasta water as needed for consistency. Serve warm.