Begin by cooking the gluten-free penne pasta according to the package instructions. Once al dente, drain thoroughly and toss with a drizzle of olive oil to prevent sticking. Set aside while you prepare the rest of the dish.

While the pasta is cooking, preheat your grill to medium-high. Lightly brush both sides of the chicken breasts with olive oil, then season generously with salt, black pepper, and the all-purpose chicken seasoning blend.

Grill the seasoned chicken for 4 to 5 minutes on each side, or until fully cooked with no pink in the center and juices running clear. Remove from the grill and allow the chicken to rest for about 5 minutes before slicing it into thin strips.

Drain the excess oil from the sun-dried tomatoes. If desired, chop them into smaller, bite-sized pieces for easier distribution throughout the dish.

Return the empty pasta pot to the stove over medium heat. Add the sun-dried tomatoes and sauté for a couple of minutes until their aroma is released and they begin to soften.

Pour in the heavy whipping cream and stir in the basil pesto. Mix until the sauce is well combined and warmed through.

Add the cooked pasta and sliced grilled chicken to the sauce. Gently toss everything together until well coated.

Plate the pasta and serve warm. Finish with a generous sprinkling of grated Parmigiano-Reggiano, if desired, for a nutty, savory finish.