In a large pot, bring pasta water to a boil and cook pasta according to package directions. Once cooked, reserve 1 cup of pasta water and drain. Set the pasta aside.
While the pasta cooks, on a cutting board, finely chop sun-dried tomatoes. Season chicken with salt and paprika.
In a large 10-12 inch skillet over medium heat, heat up a tablespoon of the sun-dried tomato jar’s oil and sauté the chicken until it’s browned on both sides and cooked through.
To the same pan, add the sun-dried tomato pieces and garlic, and sauté for an additional minute. Add half and half to the skillet and stir to combine. Bring to a simmer over medium-low heat, stirring occasionally to combine liquid and sundried tomatoes. Once a thick sauce is formed, add Italian seasoning and stir.
Add cooked pasta to the skillet and combine with sauce. Add ½ cup of the reserved water, and mix throughout to thin out the sauce. If it’s too thick, add in the additional reserved pasta water. Mix to combine.
Serve and sprinkle parmesan cheese and red pepper flakes if desired.
To pack for lunch, preheat the thermos container with boiling water.
Drain and fill the thermos with the pasta and seal the container.
Place the thermos in a lunch bag and pack it with your choice of snacks and an ice pack.