Step 1: 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 1/2 cup of pasta water, then drain and set aside.

Step 2: Sauté the Chicken : Heat olive oil (or sun-dried tomato oil for extra flavor) in a large skillet over medium-high heat. Add chicken strips, season with salt, pepper, and Italian seasoning, and cook until golden and fully cooked.

Step 3: Add Aromatics and Sun-Dried Tomatoes : Reduce heat to medium, add minced garlic, and sauté for 1 minute. Stir in sliced sun-dried tomatoes and cook briefly to soften and release flavor.

Step 4: Prepare the Creamy Pesto Sauce : Pour in the heavy cream and stir well. Add Parmesan cheese and mix until melted and smooth. Then add the basil pesto and stir until the sauce becomes creamy and cohesive.

Step 5: Combine Everything : Add the cooked pasta into the skillet and toss well to coat. If the sauce is too thick, add a splash of reserved pasta water until desired creaminess is reached.

Step 6: Garnish and Serve : Turn off heat, taste, and adjust seasoning. Garnish with fresh basil or extra Parmesan.