Cook pasta per instructions, al dente. Drain and cover to keep warm.
Transfer chicken to a plate and cover to keep warm. Once chicken cools a bit, slice into thin strands or cube.
In the same skillet, over med/high heat, sauté sliced mushroom with 1 Tbsp butter, lightly season with salt and pepper. Add garlic, 3 Tbsp butter and sliced chicken to mushrooms, cook for another minute.
Drain and finely chop the sun-dried tomatoes. Add the tomatoes to the skillet and mix well.
Add flour, stirring vigorously.
Add broth, heavy whipping cream, parmesan cheese, hot sauce and seasonings for the cream. Stir until well incorporated and cook over medium heat until sauce thickens, continue stirring as needed.
Add cooked pasta to skillet, mix and bring to a simmer, cook another minute.