Campanelle with Chicken, Pesto, and Sun-Dried Tomatoes

I used to make the full-fat version, but after losing 100 pounds, I learned how to make this simple yet delicious tomato soup.

Ingredients

Place chicken in a large glass or ceramic bowl and pour buttermilk over top. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 3 hours.
Drain buttermilk from the chicken.
Warm oil in a large skillet over medium-high heat. Add chicken and sprinkle seasoned salt over top; cook until browned on all sides, about 5 minutes. Remove chicken to a plate and set aside.
Reduce heat to medium and add onion, garlic, and butter; cook until soft, 3 to 4 minutes. Reduce heat to medium-low and add half-and-half, sun-dried tomatoes, and pesto. Keep uncovered and simmer, stirring frequently, until tomatoes are tender and sauce has thickened, about 10 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add campanelle and cook, stirring occasionally, until tender yet firm to the bite, 7 to 10 minutes. Drain.
Add pasta to the sauce in the skillet, along with chicken, pine nuts, feta cheese, and Parmesan cheese. Stir to coat with sauce and cook until heated through, about 3 more minutes.
An alternative for buttermilk is 1 cup milk mixed with 1 tablespoon lemon juice.
For a healthier, but just as tasty version, substitute fat-free evaporated milk for the half-and-half and 1/4 cup white wine for the butter.