Cook pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.

Stir in sun-dried tomatoes and cook for another 2 minutes.

Lower the heat and add the heavy cream and pesto sauce, stirring to combine.

Add the cooked pasta to the skillet and mix well until everything is coated in the creamy sauce.

Serve hot, topped with Parmesan cheese.