Cook the fettuccine according to package instructions until al dente, then drain.

In a large skillet, heat olive oil over medium-high heat and add the chicken, seasoned with salt and pepper.

Cook the chicken for about 5-7 minutes per side until golden and cooked through. Remove and set aside.

In the same skillet, lower the heat and add minced garlic, sautéing until fragrant, about 1 minute.

Add the sun-dried tomatoes and Italian seasoning, stirring for another minute.

Pour in the heavy cream and bring to a simmer, letting it reduce slightly.

Stir in the grated Parmesan cheese and mix well as the cheese melts into the sauce.

Slice the cooked chicken and return it to the sauce along with the cooked fettuccine.

Garnish with fresh basil before serving.