In a large, plastic zipper bag, combine chicken pieces and buttermilk then season to taste using salt, pepper and granulated garlic. Seal bag and refrigerate 4–8 hours. Preheat oven to 375°F. Remove chicken from bag then pat dry, discarding buttermilk mixture. Place chicken pieces skin-side up in a 9" x 13" baking dish. Season to taste with salt, pepper, granulated garlic and butter chips. Insert digital thermometer into one of the breasts, cover dish with aluminum foil and bake until digital thermometer reaches 145°F. Remove from oven and set chicken aside, reserving pan drippings. While chicken is baking, cook pasta according to package directions until al dente. Cool under cold running water to stop cooking process. Set aside. In a sauté pan, add olive oil over medium-high heat. Add onions, celery, bell peppers and sliced garlic. Sauté 5–7 minutes or until vegetables are wilted, stirring occasionally. Add reserved pan drippings from roasted chicken and continue to sauté an additional 3–5 minutes. Add flour and sun-dried tomatoes, mixing well. Cook 1–2 minutes. Deglaze pan with wine then add heavy whipping cream, stirring occasionally. Bring mixture to a simmer, reduce heat to medium-low and cook until sauce is thickened. When sauce achieves desired consistency, stir in ¾ cup Parmesan then season to taste with salt, black pepper and granulated garlic. Add cooked pasta to sauce, mixing thoroughly. Transfer pasta mixture to a clean 9" x 13" casserole dish. Press pre-cooked chicken pieces into the pasta mixture, leaving chicken partially exposed for browning. Place digital thermometer into one of the chicken breasts and bake until digital thermometer reaches 165°F and chicken is well browned, 20–30 minutes. Remove chicken from oven. Increase oven temperature to 400°F. Sprinkle chicken evenly with remaining ¼ cup Parmesan cheese and bake additional 7–10 minutes until cheese is lightly brown. Serve hot.