Cook the pasta according to package directions. Reserve ½ cup of the starchy pasta water before draining. Set the drained pasta aside.

Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.

Add the chicken to the skillet and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken and set it aside.

Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let it burn.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.

Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes until the sauce begins to thicken slightly.

Remove the skillet from the heat. Stir in the basil pesto, Parmesan cheese, and sun-dried tomatoes if you are using them. Mix until the cheese is melted and the sauce is smooth.

Return the cooked chicken and the drained pasta to the skillet. Toss everything together to coat evenly.

If the sauce seems too thick, add the reserved pasta water, one tablespoon at a time, until you reach your desired consistency.

Serve immediately.