Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.

Season the sliced chicken tenderloins with salt and paprika.

In a large skillet, heat olive oil over medium heat. Sauté garlic and sun-dried tomatoes for about 1 minute until fragrant. Remove sun-dried tomatoes and set aside.

In the same skillet, sear the seasoned chicken over high heat for 1–2 minutes per side until golden and just cooked through. Remove and set aside.

Reduce heat to low and add the half-and-half (or cream and milk mixture) to the skillet. Bring to a gentle simmer.

Remove from heat and whisk in the shredded mozzarella cheese until the sauce is smooth and creamy.

Add the dried basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken back into the skillet. Toss everything to combine and coat well in the sauce.

Add splashes of the reserved pasta cooking water as needed to thin the sauce to desired consistency.

Taste and adjust seasoning with more salt or red pepper flakes if needed. Garnish with fresh basil if desired.

Serve immediately while hot and creamy.