1. Boil a pot of salted water and cook the pasta according to package instructions until al dente, then drain and set aside.
2. Cut the chicken breast into bite-sized pieces and season with salt, pepper, garlic, Italian herbs, and red pepper flakes.
3. Heat a large skillet over medium-high heat and add a drizzle of olive oil.
4. Add the seasoned chicken to the skillet and cook until golden brown and fully cooked, then remove from the pan and set aside.
5. In the same skillet, add minced garlic and chopped sun-dried tomatoes, sautéing until fragrant.
6. Pour in marinara sauce and stir in half-and-half or heavy cream, allowing the mixture to warm through.
7. Add fresh or shredded mozzarella cheese and stir until melted into a creamy sauce.
8. Return the cooked chicken to the skillet and stir to combine with the sauce.
9. Add the cooked pasta to the skillet, tossing everything together to coat evenly.
10. If the sauce is too thick, add a little reserved pasta water to reach the desired consistency.
11. Stir in fresh basil and additional seasonings if needed.
12. Optionally, add spinach or cherry tomatoes for extra vegetables and flavor.
13. Sprinkle Parmesan cheese on top and mix well.
14. Serve hot, garnished with fresh basil and extra mozzarella or Parmesan.
15. Pair with garlic bread and a side salad for a complete meal.
16. Store leftovers in an airtight container in the refrigerator for up to three days.
17. Reheat gently on the stovetop or microwave, adding a splash of cream if needed to maintain creaminess.
18. Optionally, transfer the pasta to a baking dish, top with extra mozzarella, and bake for a crispy cheese topping.