Cook Bacon until crisp, drain and set aside.
Cut each Chicken Breast into quarters, sprinkle with the Salt and Paprika; set aside.
In a large non-stick sauce pan, heat the 2 Tbsp. of Olive Oil (or the oil reserved from the Sun-Dried Tomatoes) over Medium heat.
Once the oil is hot (the surface should be shimmering), add the Garlic and Sun-dried Tomatoes and cook for 1-2 minutes, or until you start to smell the Garlic; using a slotted spoon, remove the Garlic and Sun-dried Tomatoes from the pan, leaving the oil behind, and set aside.
Add the Chicken to the pan with the leftover oil, adding more oil if needed; cook the chicken for 4-5 minutes per side (until the chicken is a light golden brown).
Remove the pan from the heat & cover; the chicken will continue to cook (about 5 minutes).
Once the Chicken is no longer pink inside, remove it from the skillet and set aside; drain any juices leftover in the pan.
Return the pan to the cooktop, add the Half & Half (or Heavy Cream, if using) and cook over Medium heat until it comes to a boil;
Add the 1 cup of Shredded Mozzarella cheese, reduce temperature to Low, and stir until cheese has completely melted.
Slowly add the 1 Cup of Whole Milk and whisk continually until mixture is smooth.
Add the sauteed Sun-dried Tomatoes and Garlic to the cream sauce, mixing well;
Next, add the Basil, Red Pepper Flakes and Salt; mix thoroughly.
Lastly, add the cooked Chicken breasts and 1/2 of the crumbled cooked Bacon (reserving the other 1/2 for serving); heat until chicken is warm.
Top with the remaining 1/2 of the Bacon and serve over rice, pasta or plain with your favorite veggies :)