Boil a large pot of salted water and cook the bowtie pasta according to package directions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add chicken strips and sauté until golden brown and cooked through. Remove chicken and set aside.

In the same skillet, add the sliced mushrooms and cook until softened, about 5 minutes.

Stir in the minced garlic and sun-dried tomatoes, cooking for an additional 1-2 minutes until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the Parmesan cheese until the sauce thickens slightly.

Season the sauce with salt and pepper.

Return the cooked chicken and pasta to the skillet. Toss thoroughly to coat everything in the sauce.

Garnish with fresh basil before serving.