Bring a large pot with water to a rolling boil. Add a generous pinch of salt to the water to season the pasta as it cooks. Cook the medium shells pasta according to the package instructions until al dente. Reserve 1 cup of the cooked pasta water for later use, then drain the pasta and set it aside.
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic, dried basil, red pepper flakes, and sun-dried tomatoes. Sauté for about 1 minute, allowing the garlic to become fragrant but not browned.
Remove the sun-dried tomatoes from the skillet and place them on a separate plate. This helps to keep their texture intact.
Next, take the chicken breast and place it on a plate. Sprinkle it with salt and sweet paprika, ensuring that the seasoning covers all sides. Add the seasoned chicken to the heated skillet, cooking on high heat for 1 to 2 minutes. Toss the chicken to ensure it's cooked on all sides, achieving a nice golden color.
Now, it's time to reintroduce the sun-dried tomatoes back into the skillet with the chicken. This will allow them to infuse their flavors into the meat.
Lower the heat to medium and pour in the heavy cream and mozzarella cheese. Gently stir the mixture together, bringing it to a gentle boil while ensuring that the cheese begins to melt and blend into the sauce.
Once the mixture is bubbling, immediately reduce it to a simmer. Continue stirring constantly until the cheese melts completely, creating a creamy sauce. Taste it and adjust the salt as needed.
Add the drained pasta to the skillet, tossing it gently to coat the pasta in the rich sauce. If the sauce feels too thick, gradually add the reserved pasta water, a little at a time, and stir until you reach your desired consistency.
Serve your Chicken Mozzarella Pasta warm, garnished with fresh basil. This adds a lovely pop of color and freshness to the dish.
