Bring a large pot of salted water to a rolling boil. Add your choice of pasta, cooking until al dente according to package instructions, about 8 to 10 minutes. Drain and set aside.

Heat a large skillet over medium-high heat, add olive oil. Season chicken with salt and pepper, then sear for about 6-7 minutes per side until golden brown and cooked through. Remove and let rest.

In the same skillet, reduce heat to medium, add more olive oil if needed. Add minced garlic and chopped sun-dried tomatoes, sauté for 2-3 minutes until aromatic.

Lower heat and pour in heavy cream, stirring to combine. Gradually add grated parmesan cheese and simmer gently for 3-4 minutes until the sauce is smooth and creamy.

Slice rested chicken into strips and return to the skillet with the sauce. Add cooked pasta and toss until coated. Heat through for 1-2 minutes.

Plate the dish, garnish with extra parmesan cheese and parsley. Pair with a light salad and white wine.