Fill up a medium-sized pot with water, sprinkle in some salt, and bring to a boil. Add in the pasta and cook for about 8 to 10 minutes, or until your liking. Drain.
While the pasta is cooking, heat up the olive oil in a non-stick skillet. Add in the minced garlic and the sun-dried tomatoes and cook for 2 minutes. Remove into a bowl.
Add in the diced chicken, seasoned with the paprika, as well as some salt and pepper. Cook until the chicken is no longer pink on the inside—about 5 minutes.
Place the sun-dried tomatoes and garlic back into the skillet, then sprinkle in both the mozzarella and the parmesan cheese. Mix until the cheese is somewhat melted, about 1 minute.
Pour in the half & half and stir. Cook until the cheese is completely melted through, about 2 minutes.
Add in the drained pasta and stir. Once everything is combined, turn off the heat and let the skillet sit for about 5 minutes. This allows for the sauce to thicken.
Sprinkle with fresh cracked pepper and red pepper flakes, if desired.