Cook the ziti according to package directions. Before draining, reserve 1 ½ cups of the pasta water. Drain the pasta and set it aside.

While the pasta cooks, remove half of the sun-dried tomatoes from the jar and coarsely chop them on a board. Some come whole others sliced into strips. Either way, give them a chop.

Pat dry the chicken breasts with a paper towel, and pound down the thick side (if needed) so it cooks evenly. Season both sides with salt and paprika.

In a large skillet with sides, heat 2 tablespoons of the oil from the sun-dried tomato jar over medium-high heat. Add the chicken and cook for 6 to 7 minutes on the first side, flip, and cook for another 5 minutes on the other side, until it’s cooked through to 165°F. Transfer the chicken to a plate and let it rest. Slice the chicken into ½-inch pieces right before adding it to the skillet.

Reduce the heat to medium. Add the chopped sun-dried tomatoes, garlic, Italian seasoning, and red pepper flakes to the same skillet. Cook for about 1 minute, stirring often, just until the garlic is fragrant.

Warm the half and half in the microwave for 45 seconds so it’s not cold from the fridge. Pour in the half-and-half and stir, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the Parmesan cheese and stir to melt it into the sauce. Add 1 cup of the reserved pasta water, warmed in the microwave if it cooled down, and stir until the sauce is smooth and creamy.

Add the cooked ziti and the sliced chicken (and the juices from the plate) to the skillet and toss until the pasta is coated in the sauce. Turn off the heat. If the sauce is too thick, add another splash of hot pasta water.

Serve with sprinkled parmesan over the top.