In a large, heavy-duty skillet, on medium-high heat, add the unsalted butter. Once the butter has melted, add the diced chicken breast pieces in an even layer, and allow the chicken to brown lightly on all sides and the chicken pieces are cooked through. This will take 6-8 minutes.

Once the chicken is cooked through, then add the diced yellow onion, diced sun-dried tomatoes, minced garlic, salt, and black pepper. Cook the vegetables for 2 minutes or until softened.

Add the chicken broth, half & half, chopped fresh basil, and bowtie pasta to the skillet. Stir to combine.

Bring the liquids to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid. Allow the pasta to simmer for 20 minutes. At the 10-minute mark, stir the pasta, replace the lid and finish cooking for the remaining 10 minutes.

Once the pasta has cooked through, turn off the heat. Stir in the heavy cream and grated parmesan cheese until fully incorporated.

Allow the pasta and sauce to cool for 5 minutes. This will give the sauce time to thicken slightly before serving. You can garnish the creamy bowtie pasta with a sprinkle of additional grated parmesan cheese and fresh chopped basil if desired before serving.