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Coat chicken with 2 tablespoons olive oil, season liberally. Add remaining 2 tablespoons olive oil to a large skillet over medium heat. Add in chicken and cook for 3 minutes, flip just once. Reduce heat to low and cook an additional 3-4 minutes. The chicken is cooked once internal temp reaches 165 degrees. Set aside on a plate tented with foil to keep warm.
In the same skillet, add the butter and onions. Cook until the onions are slightly translucent, about 2 minutes.
Add in the garlic and sun-dried tomatoes and continue to stir about 30 seconds. Pour in the chicken stock, room temp milk and cream and seasonings and bring to a low boil.
Into the sauce, add in the pasta and once it softens slightly (1 minute), it should be flexible enough to nestle it into the pan and submerge in the liquid (or you can break the pasta in half if you prefer).
Keep the sauce on a low simmering boil, allowing the pasta to cook through to al dente, about 8-10 minutes.
Once pasta is tender, add in the parmesan cheese, fresh basil and any extra salt and pepper needed. Mix until parmesan is melted and sauce has thickened (it will continue to thicken as pasta sets).
Add in the chicken and serve warm with extra parmesan and basil if you prefer.