Bring a large pot of water to boil. Salt liberally, pour in pasta and cook until al dente. Reserve about 1 cup of cooking liquid, drain pasta and set aside.
Return hot pot to medium low heat. Add heavy cream and pesto to the pot, whisking to combine well.
Toss in the pasta, chicken, and sun dried tomatoes using the reserved cooking liquid as needed to loosen the sauce and coat every noodle. Taste and add in salt and pepper as needed.
Garnish with toasted pine nuts, grated parmesan and fresh basil (optional) and serve.
