Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and cooked through. Remove from skillet.

In the same skillet, sauté minced garlic and sun-dried tomatoes for about one minute until fragrant.

Add chicken broth and bring to a gentle simmer. Stir in sour cream and Parmesan cheese until smooth.

Cook pasta according to package instructions until al dente; drain without rinsing.

Slice chicken into bite-sized pieces and add to the skillet along with drained pasta. Toss until well combined with the sauce.

Serve garnished with extra Parmesan or herbs if desired.