Cook the pasta according to package directions. Drain and set aside.

Heat the butter in a skillet over medium-high heat. Add the chicken and sprinkle with the seasoning and the cayenne. Sauté until the chicken is cooked through.

Drain the oil from the sun dried tomatoes. Chop into smaller pieces if you want. Add them to the pan with the garlic and sauté for a few minutes, until fragrant. You will probably still get some of the oil from the sun dried tomatoes – that’s okay.

Stir in the heavy cream and let the mixture come to a slow simmer. Add the mozzarella cheese and parmesan cheese. Stir until the cheese is melted and incorporated.

Stir in the cooked pasta. If needed, add in chicken broth, a little at a time, to thin out the sauce. Season with salt to taste.