Bring a large pot of salted water to a boil. Add 8 ounces of linguine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add diced chicken breasts seasoned with salt and pepper. Cook for 5-7 minutes until golden and cooked through. Remove chicken and set aside.
Lower heat to medium. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for 2 minutes to release flavors.
Pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine. Add 1 teaspoon Italian seasoning and season with salt and pepper. Simmer gently for 5-7 minutes until sauce thickens slightly.
Return cooked chicken to the skillet and stir in 1/2 cup grated Parmesan cheese until melted and sauce is silky. Add drained linguine and toss together. If sauce is too thick, add reserved pasta water to loosen.
Remove from heat and garnish with fresh basil leaves. Serve immediately for best flavor and texture.
