Bring a large pot of water to a boil for the pasta.
Toss the diced raw chicken with the flour; pat off any excess flour. Heat the olive oil over high heat in a heavy skillet. Add the floured chicken and brown lightly on all sides. Add the sundried tomatoes, garlic, hot pepper, basil, salt, and black pepper; saute for a 2-3 minutes or until the garlic begins to brown. Stir in the chicken stock and simmer for 3 minutes or until it reduces and thickens slightly. Drop the pasta into the pot of boiling water. Cook the pasta for about three minutes--until al dente--and drain it thoroughly. Add the pasta to the sauce; toss it for a few minutes to insure that it is heated throughout. Toss with the grated cheese and minced parsley.