Begin by bringing a large pot of salted water to a boil. Add the uncooked penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the pounded chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the butter and cream cheese, stirring until the cream cheese is melted and well combined. Gradually pour in the heavy cream (or half and half) and stir continuously. Allow the mixture to come to a gentle simmer.
Stir in the basil pesto and grated Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.
Slice the cooked chicken into strips and add it to the skillet along with the drained penne pasta and julienned sun-dried tomatoes. Toss everything together until well coated in the sauce.
Serve the Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes warm, garnished with extra Parmesan cheese and freshly cracked black pepper if desired. Enjoy every creamy, flavorful bite!
