Drizzle the diced chicken with olive oil and season with Italian seasoning, paprika, salt, and pepper.

In a large skillet, add 2 tablespoons olive oil over medium heat. Add the diced chicken and cook about 3-4 minutes per side or until cooked through. Set aside under tented foil.

In the same skillet, add the butter to melt. Add in the garlic and sauté until fragrant, about 30 seconds. Add in the sun-dried tomatoes and continue to stir about 30 seconds.

Pour in the half and half, cream, and seasonings and bring to a low boil over simmer and cook for 3-4 minutes allowing it to thicken. Add in the parmesan, stirring until it’s melted into the sauce.

Remove from the heat and stir in the lemon zest and lemon juice. Set aside.

In a large bowl add all of the filling ingredients and mix well. Add the chicken into the filling mixture and stir until it’s evenly incorporated.

In a large pot of salted water, cook the shells for 10 minutes or until al dente according to the package instructions. Drain and drizzle with a little olive oil to prevent sticking.

Spread half the sauce until the bottom of a 9x13 baking dish. Stuff each shell with the filling and place them side by side into the dish. Pour the remaining sauce evenly over the shells. Top with a layer of shredded cheese.

Bake in the oven uncovered for 20 minutes or until bubbly and browned on the edges.

Let the pasta set for 10 minutes before serving to allow the sauce to set.

Top with fresh basil and serve.