In a 3-qt sauce pan or large pot, sauté pancetta (or bacon) over medium/high heat until crisp and golden (not dark).
Lower heat, add butter and melt.
Add garlic and sun-dried tomatoes.
Sauté for approximately one minute stirring frequently (do not brown).
Whisk in cream, milk and cornstarch. Raise heat to medium/high.
Whisk in Parmesan and Gouda.
Once cheese melts, add remaining ingredients and bring to a boil stirring continuously.
Remove from heat and let stand uncovered.
CHICKEN & PASTA PREPARATION:
Mix flour with salt and pepper.
Coat chicken in seasoned flour, shake off excess flour.
Heat olive oil in large sauté pan.
Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
Begin pasta in a separate pot according to package directions.
Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
Once reduced, add sauce and bring to a boil on medium/high heat.