Melt butter in large skillet over medium heat. Add garlic and shallots and sauté for 1 minute. Add heavy cream and chipotle paste and whisk until combined. Let sauce come to a low boil. Take off heat and slowly stir in the cornstarch slurry, adding small amounts at a time and stirring constantly. Add salt and pepper to taste.
Toss pasta, chicken, sundried tomatoes, and poblano peppers with chipotle cream sauce. Split into 4 serving bowls, garnish with cilantro.