In a large pot, bring pasta water to a boil and cook pasta according to package directions. Once cooked, reserve 1 cup of pasta water and drain. Set pasta aside.
On a cutting board, finely chop sun-dried tomatoes.
Season chicken with salt and paprika.
In a 10 to 12-inch large skillet, heat oil over medium heat. Add the chicken and sauté until browned on all sides and cooked through. Add sun-dried tomato pieces and garlic, sauté for an additional minute.
Add half and half to the skillet. Reduce heat to medium-low and bring to a simmer, stirring occasionally to combine liquid and sun-dried tomatoes. Once a thick sauce is formed, add dried basil.
Add cooked pasta to the skillet and combine with sauce. Add 1/2 cup reserved water, and stir into the sauce. If it’s too thick, add additional reserved pasta water.