Heat non stick pan on medium high. Add chicken and sauté until browned on both sides, then add mushrooms and onion and continue to cook until onions are translucent and there is no liquid in pan.
Mix 2 tbsp cornstarch into 2 cups chicken stock (before heating) until smooth, then add to pan and stir, continuing to cook until it cooks and thickens the sauce slightly. Add Sun Dried Tomatoes and cream, stir to combine, then add pasta and parsley, tossing to coat.
Season with salt and pepper to taste and serve immediately.