Sun Dried Tomato Chicken Alfredo

Sun Dried Tomato Chicken Alfredo
1 lb. pasta (bow tie, penne, rotinni)
3 cups chopped chicken
1/2 cup chopped sun dried tomatoes ( the ones packed in oil are best)
1 jar of Alfredo sauce
8oz. cream cheese
3 cups half an half
1 Tbs. butter
1  1/2 cups Parmesan cheese
1 tsp. garlic powder
1/2 tsp. black pepper
seasoned salt
Sprinkle the chicken breasts or tenders with garlic powder, seasoned salt and black pepper and roast until done.  Soften cream cheese either by leaving it out on the counter or placing in the microwave for 30 seconds or so.  Add the jar of Alfredo sauce, 3 cups half and half, 1 Tbs butter.  Microwave for 1 minute and then whisk in 1 cup Parmesan cheese until it is all blended well.  Add 1 tsp. of garlic powder and 1/2 tsp. black pepper and stir. This seems like a lot of sauce but the pasta really soaks it up.  Cook the pasta in salted water until it is al dente and drain well.  Don't overcook because you will be baking it.  Mix with sauce and chicken you have chopped in bite sized pieces into the pasta. Chop the sun dried tomatoes into small pieces and stir in.   Pour into a 9" x 13" baking dish sprayed with cooking spray.   Sprinkle with the rest of the Parmesan cheese and bake in a preheated 350 degree oven for 30 minutes.