Bring a large pot of salted water to a boil. Cook fettuccine until al dente, reserving 1/2 cup pasta water.
Heat olive oil in a skillet over medium heat. Cook chicken until golden and cooked through (6-7 minutes per side). Remove and set aside.
Sauté garlic in the same skillet for 1 minute until fragrant. Add sun-dried tomatoes and cook for 2 minutes.
Stir in heavy cream and reduce heat to medium. Simmer for 5 minutes until slightly thickened.
Return chicken to the skillet. Add Parmesan, Italian seasoning, and half the basil. Cook for 2 minutes to melt cheese.
With pasta drained, add to sauce along with 1/4 cup pasta water. Toss to coat, then add remaining basil. Adjust seasoning.