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Boil ravioli according to package instructions. Drain. In the meantime, proceed with the rest of the recipe.
In a large, high-sided skillet, add chopped onion, garlic, and sun-dried tomatoes (including some of the oil from the jar, but drain most of it). You don't need any cooking oil because the sun-dried tomatoes are packed in oil, and you can add more if needed. Cook on low to medium heat for about 5 minutes until the onions are softened. Deglaze the pan with ½ cup of white wine, allowing it to cook down slightly.
Next, pour in 1 cup of heavy cream and bring to a simmer over low to medium heat. Stir in the shredded Parmesan cheese until fully incorporated. If the sauce is too thick, add ½ cup of chicken to thin it out, adding more if necessary. Season with salt and pepper to taste.
Add the cooked and drained ravioli to the skillet with the sauce and gently reheat. Top with fresh basil and serve.