Cook pasta according to package directions.

Meanwhile, with a paper towel, drain and pat the sun-dried tomatoes. Chop them.

Next, add pine nuts to a small frying pan on med/high heat. Watch them closely so they don’t burn. Let them toast for about three minutes stirring every minute or so. When they start browning, they’re done. Set aside.

Next, in a large saucepan on med/high heat, add heavy cream, grated Parmesan cheese and butter. Stir for a minute or two or until it thickens a bit. Add pesto sauce, sun-dried tomatoes and toasted pine nuts.

Then, add the shredded cooked chicken, garlic powder, salt and pepper to taste to the cream sauce. Stir in the cooked and drained pasta.