Bring a large pot of salted water to a boil. Boil pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water!
Drain, toss with a little olive oil to prevent sticking and set aside.
Season chicken pieces with salt, Italian seasoning, pepper, paprika and red pepper flakes.
In a large skillet, heat 1 Tbsp of the oil from the sun dried tomato jar and 1 Tbsp butter over MED HIGH heat and add the chicken pieces, sautéing 3-4 minutes, until chicken is cooked through. Remove to a plate.
Add garlic and sun dried tomatoes to skillet and cook 30 seconds to 1 minute, stirring often. Stir in half and half and let sauce come to a simmer. Add mozzarella and Parmesan, stirring until melted.
Add pasta and cooked chicken (plus any juices that have accumulated on the plate), stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
Stir in basil and serve, garnished with more minced basil if desired.