Heat olive oil in a large skillet over medium-high heat.,Season chicken tenderloins with salt and pepper, then sear until golden and fully cooked. Remove and set aside.,Reduce heat to medium. Add butter and sauté minced garlic until fragrant, about 30 seconds.,Pour in chicken broth to deglaze the pan, scraping up any browned bits.,Stir in sun-dried tomatoes, heavy cream, chopped basil, Italian seasoning, and season with salt and pepper to taste.,Let the sauce simmer for a few minutes until slightly thickened.,Stir in grated Parmesan cheese until melted and fully incorporated.,Return the cooked chicken to the skillet, spoon sauce over top, and heat through.,Garnish with optional bacon pieces before serving.