Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and drained sun-dried tomatoes. Sauté for about 1 minute, until the garlic is fragrant.

Remove the sun-dried tomatoes from the skillet, leaving the olive oil in the pan.

Season both sides of the chicken tenders with salt and black pepper. Sprinkle paprika evenly over the chicken.

Cook the chicken slices in the skillet over high heat for about 1 minute on each side, until lightly browned. Remove the pan from heat.

Cook the pasta according to the package instructions. Before draining, reserve about ⅓ cup of the pasta cooking water.

Drain the pasta and add the sun-dried tomatoes back into the skillet with the chicken.

In a separate skillet, pour in the half-and-half and add shredded mozzarella cheese. Bring to a slow boil over medium heat.

Reduce the heat to a simmer and stir regularly until the cheese has completely melted and the sauce is smooth.

Add the cooked pasta to the creamy sauce and stir well to combine.

Season with salt, black pepper, red pepper flakes, and dried oregano. Stir in fresh chopped parsley.

Let everything simmer together for a few minutes to blend the flavors.

If the sauce is too thick, add some of the reserved pasta water gradually to thin it out to your desired consistency.

Garnish with extra oregano or fresh basil and a sprinkle of red pepper flakes before serving.