Boil pasta according to package and before straining, reserve ⅓ cup of the pasta water.
In the same saute pan used for the chicken (with chicken remnants still in the pan), add the butter and once melted, add in the sundried tomatoes. Cook together for 2-3 minutes.
Add in flour and with a straight edge wooden spatula, mix until the roux combines and let cook on medium low for 5 minutes.
Slowly add in the milk, while continuing to mix until incorporated.
Add in the garlic powder, Tony's, pasta water and continuing to mix until incorportated.
Bring mixture to simmer and let slightly thicken (only about 3-5 minutes).
Turn off heat, mix in parmesan cheese and then add in fettuccine noodles and toss gently to mix. Cover completely and let sit for 5 minutes.
Plate with fettuccine first, top with sliced chicken and then diced tomatoes, parsley, and black pepper! Enjoy!!