Starting out, in a large pan, add olive oil and butter on medium heat and melt.
Add chicken and cook until 165°F and browned, then set aside.
Next, add garlic and chicken broth to deglaze pan and bring to a light boil.
Lower the heat and add heavy cream and cheese, stirring constantly until cheese is melted.
Next, toss in all of the seasonings and chopped, sun-dried tomatoes.
Stir occasionally until thickened (if you want a thicker sauce, you also can add more cheese or a corn starch slurry).
While sauce is thickening, chop the chicken to bite sized pieces and add to a pan.
Toss in cooked pasta to the sauce.
Garnish with parsley and enjoy!
