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Cook the 12 ounces whole wheat penne pasta in salted water according to package instructions, then drain and set aside.
Meanwhile, heat 1 tbsp of the 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped 1 pound boneless skinless chicken thighs and season with 2 teaspoons Italian seasoning, and Kosher salt and pepper. Cook until golden and cooked through, about 4-5 minutes, then set aside.
To the same preheated skillet, add the remaining oil. Add the 2-3 garlic cloves (minced) and saute for 1 minute. Stir in the 2 tablespoons cornstarch and take a whisk.
Pour the 1 cup cashew milk little by little while continuously whisking. Once the milk is incorporated, add the 1 ½ cups chicken broth and 1 cup sun-dried tomatoes and stir well to combine. Allow the sauce to bubble for 3-4 minutes, or until thickened.
Return the chicken to the sauce and add half of the 1 cup grated parmesan cheese. Add the pasta and stir to coat.
Garnish with the remaining parmesan cheese and any additional fresh herbs and enjoy!