In a sauté pan over medium heat, add olive oil. Season chicken with Italian seasoning, salt and pepper. Sear each chicken breasts on both sides until browned. Remove from pan and set aside.Add chopped onions and garlic to the hot pan. Cook until they start to brown. Add sun dried tomatoes, basil and capers and stir. Add Bertolli Rosa sauce and heavy cream and cook until the mixture starts to boil.Bring a large stock pot of water to a boil. Boil Casarecce pasta until al dente. Divide the pasta between 2 plates. Place a chicken breast over the pasta top with additional sauce, parsley and parmesan cheese.