Preheat the oven to 375 degrees Fahrenheit.

Add the butter and minced garlic to a large skillet and saute over medium/high heat until the garlic is slightly browned and aromatic.

Whisk the flour into the melted butter until smooth.

Add the chicken broth and heavy cream and whisk until smooth. Allow the sauce to come to a light boil and continue cooking until thickened - this should only take about 1-2 minutes.

Add the sun-dried tomatoes, fresh basil, 1 cup parmesan, salt, and pepper to the sauce and whisk to combine.

Add the chicken to the sauce and stir. Remove the skillet from the heat and set aside.

Place the rolls on a baking sheet or baking dish lined with parchment paper. Without separating the rolls, cut the tops off with a serrated knife and set them aside.

Arrange six slices of provolone cheese on the bottom layer of rolls, and place it in the preheated oven for about 8 minutes until the cheese is melted.

After removing the rolls from the oven, spread the chicken mixture evenly over the cheese layer - you may not use all of the chicken and sauce.

Sprinkle the remaining 1/4 cup of parmesan cheese over the chicken mixture and top with the remaining 6 slices of provolone.

Place the top layer of rolls back on the sliders, brush the melted butter evenly over the rolls, and sprinkle the Italian seasoning evenly over the top.

Bake the sliders in the preheated oven for 14-15 minutes or until the tops of the rolls are golden brown.