Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the bowtie pasta and cook for 8-10 minutes, stirring occasionally, until it is al dente. Drain the pasta and set aside.

While the pasta cooks, slice the chicken breasts into bite-sized pieces. Season the chicken generously with salt, black pepper, and Italian seasoning. Let it sit for a few minutes.

In a non-stick skillet, heat olive oil or butter over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes until golden brown and cooked through. Remove from skillet.

In the same skillet, lower the heat and add minced garlic and chopped sun-dried tomatoes. Sauté until fragrant, about 1-2 minutes.

Pour chicken broth into the skillet, deglazing by scraping up any browned bits. Bring to a gentle simmer and cook for 2-3 minutes.

Stir in heavy cream and allow to simmer for 3-4 minutes until thickened slightly.

Add grated Parmesan cheese and stir until melted. Return chicken to the skillet and gently add the drained bowtie pasta, tossing together.

Remove the skillet from heat and garnish with fresh basil or parsley before serving.