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Bring a large pot with water to a rolling boil and cook pasta according to package instructions. Reserve 1 cup of cooked pasta water for later. Drain the pasta and set it aside.
In a large skillet, over medium heat, add the olive oil and sauté minced garlic, basil, red pepper flakes, and sun-dried tomatoes for 1 minute.
Remove the sun-dried tomatoes from the skillet, and set aside on a plate.
Add the chicken to a plate, mix it with salt and paprika, and add it to the pan. Cook on high heat for 1-2 minutes, tossing to cook it all all sides.
Add the sun-dried tomatoes back to the skillet with the chicken.
Add the heavy cream, and Mozzarella cheese to the skillet, gently stir over medium heat, and bring the mixture to a gentle boil.
Immediately reduce to a simmer and cook, constantly stirring, until the cheese melts and the sauce is cream, taste and adjust for salt.
Add the pasta to the skillet and stir to combine. If the sauce is too thick, add reserved pasta water little by little and stir to combine.
Serve garnished with fresh basil.