Drain the oil from the sun-dried tomatoes and place the tomatoes in a blender or food processor with 1/2 cup (120 ml) water; blend until smooth and creamy, about the consistency of sour cream. Set aside.
Slice the chicken into 1/2-inch-thick pieces and season both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken slices and cook 3–4 minutes per side, until cooked through and golden. Transfer to a cutting board and cut into bite-sized pieces.
Bring a large pot of lightly salted water to a boil. Cook the Chickapea penne according to package instructions, about 3–5 minutes, until al dente. Drain and set aside.
In the same large skillet, combine the sun-dried tomato puree, red pepper flakes, minced garlic, half & half, and grated Parmesan. Bring to a gentle simmer over medium heat and cook about 1 minute to warm and meld the flavors.
Add the cooked chicken pieces and drained penne to the sauce and stir until everything is evenly coated.
Sprinkle shredded mozzarella evenly over the top and transfer the skillet or an oven-safe dish to the oven under the broiler. Broil 3–5 minutes until the cheese is melted and bubbly—watch closely to avoid burning.
Garnish with fresh thyme and serve immediately.
