Prepare the Pasta. Cook according to package instructions until al dente, then drain and set aside.
Cook the Chicken. Season chicken breasts with salt and pepper, then cook in olive oil until golden and cooked through to 165F. Approximately 14-16 minutes. Remove and set aside.
Make the Sauce. In the same pan, sauté garlic and sun-dried tomatoes. Add chicken broth, heavy cream, and Italian herbs, simmering until thickened.
Combine. Slice the chicken and add it back to the sauce. Stir in the cooked pasta and heat through.
Garnish and Serve. Sprinkle with freshly grated Parmesan cheese and chopped herbs before serving.