In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant. Remove from the pan and set aside.

Season the chicken with salt and paprika. In the same skillet, cook the chicken for about 1 minute on each side until browned and fully cooked. Transfer to the dish with the sun-dried tomatoes.

Boil a large pot of salted water, add the penne pasta, and cook according to package instructions until al dente. Reserve ½ cup of pasta water, drain, and set aside.

Slice the sun-dried tomatoes and return them to the skillet with the chicken. Reduce heat to medium.

Pour in the half-and-half and add shredded mozzarella to the skillet. Bring to a gentle boil, then reduce to low and stir until the cheese melts, creating a creamy sauce.

Add the cooked penne and fresh basil to the skillet, mixing thoroughly to coat the pasta in the creamy sauce.

If the sauce is too thick, stir in reserved pasta water gradually. Adjust seasoning and serve warm.