Place a large pot or deep skillet over medium-high heat and add the olive oil. Once shimmering, add the chicken pieces. Season with salt and pepper. Sauté the chicken for about 4 to 5 minutes until it is browned on all sides. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.

Pour the chicken broth and heavy cream directly into the pot with the chicken. Add the dry pasta and stir well to ensure the noodles are submerged. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover the pot and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. The pasta should be al dente and the liquid should reduce into a thick, creamy base.

Turn off the heat. Stir in the basil pesto and the grated Parmesan cheese until the sauce is smooth and vibrant green. Fold in the sun-dried tomatoes or fresh cherry tomatoes. The residual heat will soften the tomatoes and melt the cheese perfectly. If the sauce is too thick, add a splash of broth. Serve immediately in warm bowls, garnished with extra Parmesan and fresh basil leaves.