Add salt to a large pot and heat to boiling. Add the pasta and cook until al dente.

Reserve 1/4 cup of pasta water, then drain, and run under cold water to stop the cooking. Set aside.

In a large skillet over medium heat, add olive oil. Once hot, add onion and cook until softened, about 2 minutes.

Add the garlic and butter and sauté for just 30 seconds.

Add the chicken and all of the seasoning to the skillet.

Sauté until the chicken is cooked through, about 5-7 minutes.

Stir in the heavy cream, parmesan cheese, sun-dried tomatoes and most of the basil leaves. Bring to a simmer and cook for 3-4 minutes. Add the reserved pasta water, as necessary, to thin it out and create a sauce. Adjust salt to taste.

Add the cooked pasta to the skillet and toss to coat. Garnish with freshly chopped basil, if desired.