Preparation:

Step 1: Cook the pasta according to package instructions. Ensure it is al dente to retain a firm texture. Drain the pasta and set aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Season the cubed chicken with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook until it is golden brown and fully cooked, which should take about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3: Using the same skillet, add minced garlic and sauté for about 30 seconds or until fragrant. Be careful not to burn the garlic, as it will create a bitter taste. Add the chopped sun-dried tomatoes and stir for an additional minute.

Step 4: Pour in the heavy cream and grated Parmesan cheese. Stir the mixture and bring it to a gentle simmer. Allow the sauce to cook for about 5 minutes, stirring occasionally, until it begins to thicken.

Step 5: Gradually add the shredded mozzarella cheese to the sauce, stirring continuously until the cheese melts completely and the sauce becomes creamy. Return the cooked chicken and pasta to the skillet, mixing well to ensure everything is coated in the sauce.

Step 6: Once combined, let everything simmer for another 2-3 minutes to blend the flavors. Adjust the seasoning with salt and pepper if needed.

Step 7: Transfer the pasta to a serving dish. Garnish with fresh basil and extra Parmesan cheese if desired. Serve hot.