In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sprinkle chicken with salt and pepper to taste and add cubed chicken to the skillet. Cook for 8-10 minutes, until chicken is fully cooked. Remove chicken from pan and set aside until later.
In the same pan, add the additional tablespoon of olive oil. Add shallots, garlic and ½ cup of sun dried tomatoes into the pans. Sauté for 2 minutes on medium-high heat.
Add the salt, pepper, oregano, red pepper flakes, nutritional yeast and coconut milk. Stir thoroughly. Bring mixture to a simmer and allow to simmer for 6-8 minutes until coconut flavor has disappeared.
Add the last ¼ cup of sun dried tomatoes, chicken and the cooked lentil pasta into the pot. Stir until combined.
Right before serving, stir in the fresh basil and serve immediately. Top with additional nutritional yeast or parmesan cheese (if not dairy free). Enjoy!