Cook chicken in oil with garlic in a large frypan over medium heat until done.
Stir cornflour into a couple of tablespoons of chicken stock. Stir remaining chicken stock, sundried tomatoes, pesto, pine nuts and basil into the frypan with the chicken. Mix cornflour mixture into the sauce and cook until thickened. Add feta a few minutes before serving.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain. Serve sauce over pasta and sprinkle with Parmesan cheese.