Steve, because the sauce is so low fat, it "sinks in" to the pasta fairly quickly, so don't toss and set on table until you're ready to eat. Otherwise, add a bit more olive oil to keep it moister.
(now, if this were just for me, I'd have sauteed the chicken with onions, garlic, sun dried tomatoes, artichoke hearts, calamata olives, capers, and a bit of wine and lemon juice. Maybe some pignoli nuts. And broccoli. And swiss chard....... But family is not that adventurous..... and I guess that's really an entirely different recipe!!)