In a medium bowl or large measuring cup, add the heavy cream, chicken broth, asiago cheese and Italian seasoning. Mix and set aside.
Season chicken breasts with salt and pepper.
Heat an electric skillet to 325°F and add 2 tablespoons canola oil. Add chicken to skillet and cook for about 5 minutes per side or until fully cooked and no longer pink in center (depends on the thickness). Remove chicken and reserve.
Add minced garlic to leftover oil in the skillet and cook for 30 seconds to 1 minute, until fragrant.
Add the heavy cream mixture. Bring the temperature up to 350°F and whisk until it just begins to thicken (about 5 mins.). Add the kale, basil and sundried tomatoes and let it simmer until the kale starts to wilt (2 to 3 minutes). Check the seasoning and add more salt if needed.
Add the chicken back to the electric skillet and heat through.