In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.
Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. Stir in the dried parsley, salt and ground fresh pepper. Let simmer for 2 to 3 minutes. Add chicken and sun-dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.
Toss cooked and drained pasta with chicken sauce. Serve warm.