Start by seasoning your chicken breasts with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the sun-dried tomatoes and sauté for about 2 minutes.
Pour in the half-and-half and water, stirring to combine. Bring to a simmer and add the mozzarella cheese, stirring until melted and creamy.
Slice the cooked chicken and return it to the skillet, tossing to coat in the sauce.
Add the cooked pasta and chopped basil, along with red pepper flakes if using. Stir until well coated.
Serve hot, garnished with extra basil if desired.
