Season the chicken breasts with salt, pepper, and Italian herbs. Sizzle them in a hot skillet for about 6-7 minutes per side until golden brown and fragrant.

In a pot of boiling salted water, cook your pasta until al dente, about 8-10 minutes. Drain and toss gently.

In the same skillet, combine heavy cream, garlic, and sun-dried tomatoes. Simmer for 5 minutes until thickened slightly.

In a large baking dish, mix the cooked pasta, chicken pieces, and creamy sauce. Fold everything together evenly.

Preheat your oven to 350°F (175°C) and bake the casserole for 25-30 minutes.

Let it cool for a few minutes before serving. The melted cheese should be gooey and inviting.