Step 1

Cook pasta according to the directions on the packaging. Drain, keep warm.

Step 2

Cut the chicken tenderloins into 2" cubes.

Step 3

Mix salt, pepper and flour in a small bowl.

Step 4

Coat the chicken with flour mixture.

Step 5

In a large saucepan, heat oil over medium heat.

Step 6

Cook chicken in batches, to cook through and brown on all sides.

Step 7

Transfer to a plate. Set aside.

Step 8

Add more oil to the pan if needed.

Step 9

Add garlic to the saucepan and sautee for 30 seconds.

Step 10

Mix milk and cornstarch together in a mixing bowl.

Step 11

Gradually, add milk mixture to the saucepan, whisking constantly. Let the sauce thicken up before adding more milk. Repeat until you used all of the milk.

Step 12

Return chicken to the sauce. Add dill and Parmesan and stir it all in to coat.

Step 13

Let cook for 2 to 3 minutes.

Step 14

Add pasta and toss to coat.

Step 15

Let stand 5 minutes before serving.

Step 16

Refrigerate any leftovers for up to 2 days.