Sauté the garlic and sun-dried tomatoes

• Heat the olive oil in a large pan over medium heat.
• Add the minced garlic and the drained sun-dried tomatoes and sauté for 1 minute until the garlic is fragrant.
• Remove the sun-dried tomatoes from the pan, leaving the oil behind.

Cook the chicken

• Coat the sliced chicken with paprika and salt.
• Add the chicken to the pan and cook over high heat for a few minutes on each side.
• Remove the pan from the heat.

Cook the pasta

• Cook the pasta according to the package instructions.
• Reserve some of the pasta water, then drain the pasta.

Make the creamy sauce

• Slice the sun-dried tomatoes into smaller pieces and return them to the pan with the chicken.
• Add the cream, mozzarella and Italian herbs, bring to medium heat, then immediately reduce to a simmer.
• Stir constantly until the cheese melts and a creamy sauce forms, then simmer a couple of minutes for the flavours to combine.

Combine and serve

• Add the cooked, drained pasta to the pan and stir to combine.
• Thin the sauce with a little reserved pasta water if it is too thick.
• Garnish with basil and chilli flakes and stir through.