Cook pasta according to the box instructions, for al dente doneness.
While the pasta is boiling, heat 1 tablespoon of olive oil in a nonstick pan over medium-high heat.
Add the onions and cook for 5 minutes.
Add the garlic and cook 1 more minute.
Season the chicken with ½ teaspoon salt, pepper and onion powder, then add it to the pan, and cook for 6 minutes, turning once (add more oil if needed).
Stir in the tomato paste and chicken stock and simmer for 2 minutes.
Add lime juice, sun-dried tomatoes, half of the feta, 2 tablespoons parsley, ½ teaspoon salt, ½ teaspoon pepper, sugar and simmer about 3 minutes.
Add the fresh cherry tomatoes, olives and the half and half, then sauté for 2 minutes.
Fold in the al dente pasta, sprinkle with rest of the crumbled feta cheese and parsley, and serve warm.