Cook pasta according to the directions on the packaging. Drain, keep warm.
Cut the chicken tenderloins into 2" cubes.
Mix salt, pepper and flour in a small bowl.
Coat the chicken with flour mixture.
In a large saucepan, heat oil over medium heat.
Cook chicken in batches, to cook through and brown on all sides.
Transfer to a plate. Set aside.
Add more oil to the pan if needed.
Add garlic to the saucepan and sautee for 30 seconds.
Mix milk and cornstarch together in a mixing bowl.
Gradually, add milk mixture to the saucepan, whisking constantly. Let the sauce thicken up before adding more milk. Repeat until you used all of the milk.
Return chicken to the sauce. Add dill and Parmesan and stir it all in to coat.
Let cook for 2 to 3 minutes.
Add pasta and toss to coat.
Let stand 5 minutes before serving.
Refrigerate any leftovers for up to 2 days.
