Heat olive oil on medium heat in large cooking pan. Add cubed chicken chunks and shake on garlic powder. Cover & let cook all the way through (*approx. 5 mins*). Set aside on plate or in bowl when finished.
Meanwhile, start heating up water to boil pasta in large pot according to directions on package (*cook 1-2 mins under recommended time for "al dente" texture*). Pasta should be cooked around the same time the sauce is ready! (drain and set aside when done).
Heat sun-dried tomato oil on medium heat in same pan. Add sun-dried tomatoes, minced garlic & red pepper flakes and saute approx. 1-2 mins. Shake in flour and cook another 2 mins, stirring continuously (use a whisk for great results).
Turn down heat to low & add chicken broth (keep stirring). Whisk cornstarch with milk, then add to pan along with the tomato paste, dried parsley + basil, garlic powder, salt & black pepper. Bring sauce to a simmer & continue heating/stirring until sauce thickens (approx. 4-5 mins).
On low heat, add in cream cheese, parmesan cheese, and mozzarella cheese until all are melted. The Farfalle pasta should be cooked at this point, so either add it to the pan and toss sauce/pasta together, or spoon sauce onto pasta in the cooking pot.
Serve plated or in a pasta bowl & garnish with extra freshly grated parmesan cheese and/or fresh basil/Italian parsley. Buon appetito!