Season the chicken by placing it in a bowl. Sprinkle the Italian seasoning and add a generous pinch of kosher salt and black pepper. Toss to coat.

Bring a pot of water to a boil, seasoning it with about a tablespoon of salt. Add the penne pasta and cook according to package instructions, typically 8-9 minutes until al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a non-stick skillet over medium-high heat. Add the seasoned chicken and sauté for 7-8 minutes until golden and cooked through.

Check the pasta for doneness. Reserve about 1 cup of cooking water before draining. Set the pasta aside.

Add the cooked pasta to the skillet with the chicken over medium heat. Pour in the heavy cream, add grated parmesan, and sun-dried tomatoes. Stir until combined, adding reserved water if needed.

Remove the skillet from heat and stir in the basil pesto. Adjust the seasonings, adding extra parmesan and red pepper flakes. Garnish with torn basil leaves.