Cook penne pasta in a large pot of salted boiling water for 10-12 minutes until al dente. Drain and set aside.

Sauté seasoned chicken breasts in a skillet with olive oil for 6-7 minutes each side until fully cooked. Remove and let rest.

In the same skillet, add garlic and sun-dried tomatoes, sauté for 1-2 minutes. Stir in heavy cream and mozzarella until sauce is creamy.

Combine drained penne and sliced chicken back into the skillet, tossing to coat with sauce. Adjust thickness with pasta water if needed.

Serve plated pasta garnished with fresh basil and additional mozzarella or parmesan, if desired.