Cook the pasta according to package directions. Reserve ¼ cup pasta water, drain pasta, and set aside.
While the past is cooking, chop the sun-dried tomatoes to desired size and add to a large deep skillet with the oil, paprike, garlic paste, red pepper flakes, basil, oregano, and salt. Cook over medium heat, stirring frequently, for 3 to 4 minutes.
Pour in the chicken broth and cream and add in the cheeses and bring to a simmer, stirring frequently until the cheese has melted and the mixture has reduced by about half. About 10 minutes. The oil will sit on the top at first but will eventually blend as the cheese melts and the mixture reduces.
Add the cooked pasta to the sauce and toss to coat. Add additional salt to taste. If you find that the sauce is too thick, you can add some pasta water a little at a time to loosen it to desired consistency.
Serve with parmesan cheese and fresh parsley.