Sundried Tomatoe Pasta with Cream Sauce

1 lb rigatoni
1 tsp olive oil
¼ onion
1 garlic clove, minced
2 Tbsp sundried tomato
7 oz diced tomatoes
Black pepper
1 tsp basil
1 tsp oregano
1 tsp parsley
4 oz cream cheese
2 Tbsp milk
2 Tbsp Parmesan cheese
2 chicken breast

Bake chicken breast at 350⁰ for 25-30 minutes. While chicken is baking, heat olive oil on medium-high. Saute onion until transparent and add minced garlic and sundried tomatoes. Let sauté until garlic turns golden brown. Add diced tomatoes, black pepper and all herbs. Reduce heat, cover and simmer for 20 minutes. While simmering, cook pasta in salted water. Drain pasta and set aside. Add cream cheese and milk to tomato sauce. Fold in cooked chicken and pasta. Mix and serve.