Prepare the noodles according to the instructions on the package. Once the noodles have finished cooking, strain them into a colander, immediately rinse them with cool water and set aside until ready to use.

Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the onion and sauté, stirring occasionally until the onion begins turning golden-brown. Stir in the garlic and cook for another 2 to 3 minutes, until the garlic is fragrant.

Add all of the ingredients for the sun-dried tomato sauce (including the sauteed onion and garlic) to a blender. Note: If you’d like to reserve 1/4 cup of sun-dried tomatoes for serving the pasta for some texture, feel free to do so! This is what I do. Blend until the sauce is completely smooth. Set aside until ready to use.

Note: Skip the blending process if you don't care about the sauce being ultra creamy.

Heat 1 to 2 tablespoons of olive oil or avocado oil in a large skillet over medium-high heat. Add the chopped chicken and allow it to cook untouched for 3 minutes. Stir the chicken and continue cooking for another 2 to 3 minutes, until much of the liquid has leached out and the chicken is cooked through.

Stir in the sun-dried tomato sauce and bring the mixture to a full but controlled boil. Cook, stirring frequently, for 5 to 10 minutes, until everything is piping hot and the sauce is fragrant. The sauce will want to spatter so be sure the heat isn’t too high that the sauce is splashing out of the skillet. 

Stir the cooked pasta noodles into the skillet and continue cooking until everything is hot and well combined.

Just before serving the pasta, stir in the fresh basil. Serve creamy sun-dried tomato chicken pasta in big bowls and enjoy! If you do cheese, shower the pasta in freshly grated parmesan cheese.