Bring large pot of water to a boil. Add a generous pinch of salt and boil pasta until al dente.

Drain pasta (reserving about a cup of pasta water), rinse with cold water to stop the cooking

process, and toss lightly with olive oil.

Drain sun-dried tomatoes, reserving the oil they were packed in (TONS of flavor there!). Heat

a large pan over high heat, saute garlic and sun-dried tomatoes in the oil from the sun-dried

tomato jar for 1 minute. Garlic should be fragrant.

Remove tomatoes from the pan, leaving the oil and garlic. Sprinkle chicken tenders with salt

and paprika. Add chicken to the pan and cook for 1-2 minutes on each side. Remove pan

from heat.

Slice sun-dried tomatoes into small strips and add back to the pan with the chicken and garlic.

Add in half and half and mozzarella, bring to a boil. Reduce heat to low and simmer, stirring

frequently, until cheese has melted into a creamy sauce.

The sauce will be super thick - that's okay, we have our reserved pasta water to thin it out.

Add pasta to the pan, gently tossing it all together. Add red pepper flakes and basil, stir.

Add pasta water, a little at a time, until the sauce thins out a little and reaches your desired

consistency. Season pasta with a little salt and more red pepper if desired. Simmer for 2

minutes. Serve!