Toss salad ingredients together (except the dressing). Reserve in the refrigerator until service.

Make the Pasta: Cook the pasta according to package instructions. Drain the pasta and set aside while you prepare the chicken and sauce.

In a large skillet, heat the olive oil over medium-high heat. Sear the chicken on both sides and cook until the chicken is no longer pink and cooked through; to an internal temperature of 160°F (71°C).

Transfer the cooked chicken to a plate, and wait a few minutes before slicing thin against the grain.

Make the Sauce: Return to the same skillet, then add butter. Once it is melted, sauté garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.

Whisk in the chicken broth, heavy cream, and parmesan cheese.

Stir in the drained sun-dried tomatoes. Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

For the Hot Mulled Apple Cider: In a large saucepan, combine the apple cider, cinnamon sticks, cloves, allspice berries, and orange slices.

If you prefer a sweeter cider, stir in the brown sugar.

Place the saucepan over medium heat and bring the cider to a simmer. Reduce the heat to low and let it simmer gently for about 10 minutes, allowing the flavors to meld.

Once the cider is hot and fragrant, remove it from the heat and strain it into a serving pitcher or individual mugs.

Portion the pasta and top with chicken. Spoon sauce over top. Garnish with additional parmesan cheese.

Portion the salad ingredients and dress.

Serve pasta with salad and hot apple cider.