Cook and shred the chicken and prepare the pasta until just tender.
Stir together cream cheese, heavy cream, chicken broth, Parmesan, garlic, sun-dried tomatoes, and Italian seasoning until creamy.
Fold the chicken and cooked pasta into the sauce until evenly coated.
Spread the mixture evenly in a greased baking dish.
Add a little extra cheese if desired and bake at 375°F for about 25 minutes until hot and bubbling.
Let the casserole stand for a few minutes before serving.
Spoon the creamy casserole onto plates and serve warm.