Start by heating up a mix of olive oil and sun-dried tomato oil (straight from the jar) in a skillet.
Add chicken, season with salt, pepper and Italian seasoning and cook until done. Remove onto a plate.
Add more oil to the pan, add garlic and chopped sun-dried tomatoes. Saute for 3 to 4 minutes, until fragrant.
In a mixing bowl or large measuring cup, whisk together cornstarch and half and half (or milk. Add sauce mixture and Parmesan cheese. Simmer to thicken.
Add back the cooked chicken an stir in. Add cooked and drained pasta and stir everything together. Garnish pasta with more Parmesan cheese and chopped parsley.
Serve with garlic bread or toasted baguette.
Notes
I highly recommend using half and half in this sauce recipe. It's lighter than cream but still makes a rich and flavorful sauce. You can also use whole milk. If you don't have any on hand, you can use store-bought Alfredo sauce.