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Boil pasta according to package instructions (except I only used ½ Tbsp salt). Drain cooked pasta and mix in 1 ½ tbsp butter so the noodles don't stick to each other.
Season chicken with salt, pepper and your favorite seasoning such as Mrs. Dash. Grill or saute your seasoned chicken until fully cooked. Let it rest to cool down slightly, then slice it against the grain.
Heat a deep/large skillet over medium/high heat. Toss in 1 Tbsp butter and a couple Tbsp olive oil. Sautee sliced bell peppers, sliced mushrooms and finely diced onions until soft (about 8 min).
Once the veggies are cooked, stir in the pasta, chopped sun-dried tomatoes and cooked chicken and mix well. Pour in 2 cups heavy whipping cream, ¼ cup sweet chili sauce (if using) and ¾ cup shredded parmesan cheese. Stir to combine. Set the pan back over the heat and heat everything thoroughly stirring several times until the sauce is creamy and cheese is melted.