In a large skillet, heat olive oil over medium heat. Add minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant, then remove tomatoes.

Season chicken with salt and paprika. Increase heat to high, add chicken to skillet, and cook for about 2 minutes until browned and no longer pink.

While chicken cooks, bring salted water to boil. Add penne pasta and cook according to package directions, usually 10-12 minutes. Reserve 1 cup of pasta water before draining.

Return sun-dried tomatoes to skillet with chicken. Stir well, then pour in half-and-half and mozzarella cheese, stirring gently until it reaches a gentle boil.

Reduce heat to a simmer, stirring until mozzarella is melted and sauce is creamy. If too thick, add reserved pasta water as needed.

Add the drained penne pasta to the sauce and toss gently to coat thoroughly. Let cook together for another minute.

Mix in fresh basil and a pinch of red pepper flakes. Adjust seasoning with salt or more red pepper flakes. Simmer for a few more minutes until warmed through.

Serve warm, garnished with additional basil if desired. Enjoy your creamy pasta!