Start by blending the sun-dried tomatoes with water until a smooth puree forms (it should have the consistency of sour cream). Once ready, set aside.
Cut the chicken into ½-inch-thick slices and season with salt and pepper on both sides.
In a large, nonstick skillet, heat up 1 tbsp. of olive oil from the sun-dried tomato jar and fry the chicken slices for about 3-4 minutes on each side, until cooked through.
Remove the chicken from the pan and cut into bite-sized pieces. Set aside.
Bring a large pot of lightly salted water to boil, and cook Chickapea penne for 3-5 minutes. Drain, rinse, and set aside.
To prepare the sauce, place the sun-dried tomato puree, red pepper flakes, garlic, half & half, and parmesan into a large skillet and bring to a simmer. Cook it for about 1 minute.
Add the chicken pieces and penne to the sauce and mix everything well.
Sprinkle mozzarella cheese on top and broil for 5 minutes, until the cheese melts. Garnish with fresh thyme or parsley, and serve immediately.