Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook for 8-10 minutes until al dente. Drain, reserving a cup of pasta water, and set aside.

Season chicken breasts or thighs with salt, black pepper, and Italian seasoning. Set aside.

In a skillet over medium-high heat, add olive oil or butter. Add seasoned chicken and sear for 5-7 minutes per side until golden brown. Remove and set aside.

In the same skillet, reduce heat to medium and add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in chicken broth to deglaze, scraping up browned bits. Simmer for about 2 minutes, then stir in heavy cream. Add Parmesan until smooth.

Return chicken and drained pasta to the skillet. Toss until fully coated and heated through, about 2-3 minutes. Add reserved pasta water if necessary.

Garnish with chopped basil or parsley and serve immediately.