Cook linguine in boiling water per the package instructions until al dente. Drain and set aside.

In the meantime, wash and slice each zucchini lengthwise. Sprinkle lightly with salt and let rest.

Allow the salt to sit on the zucchini for 10 minutes. Rinse and pat mostly dry, then cut into roughly 1/2" chunks.

Add olive oil to a heavy bottomed skillet over medium heat then add the sundried tomatoes and minced garlic.

Sautee the tomatoes and garlic for 3 minutes, then add the zucchini. Season with salt and pepper, and cook until the zucchini is slightly softened.

Add the cream, whisking to combine. Bring it slowly to a low boil.

Reduce the heat to a simmer, add the parmesan cheese and whisk to combine.

If the sauce seems too thick, thin it out slightly with a bit more cream or chicken stock, a tablespoon at a time.

Once the cheese is melted and fully integrated, taste test and season with additional salt and pepper if needed.

Add the drained linguiine and shredded chicken to the skillet. Toss to combine.

Continue cooking until everything is heated through, about 5 minutes.

Serve garnished with additional grated parmesan cheese and fresh basil.