Creamy Chicken Pasta

Ingredients:

3 garlic cloves , minced

4 oz sun-dried tomatoes

2 tablespoons olive oil

1 lb chicken breast tenderloins , sliced

¼ teaspoon salt

¼ teaspoon paprika

1 cup half and half (or use ½ cup heavy cream + ½ cup milk)

1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)

8 oz penne pasta (for gluten free, use gluten free brown rice pasta)

1 tablespoon basil

¼ teaspoon red pepper flakes

½ cup reserved cooked pasta water or more

¼ teaspoon salt to taste

Instructions

In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.

Remove the sun-dried tomatoes from the skillet, leaving the olive oil.

Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.

Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.

To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe

Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.

Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.

If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once – you might need less or more of it.

Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Notes

What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.

If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.

Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution. Do not shred fresh Mozzarella. Use pre-shredded Mozzarella cheese sold in bags.

Nutrition Information:

Frequently Asked Questions:

Can I use something other than sun-dried tomatoes?

Yes, if you’re not a fan of sun-dried tomatoes or don’t have them on hand, you can consider using fresh cherry tomatoes, roasted red peppers, or even sautéed mushrooms to add flavor and texture to the dish.

What can I substitute for half-and-half?

If you don’t have half-and-half, you can make a substitute by combining equal parts heavy cream and milk.

In this recipe, you would use ½ cup of heavy cream and ½ cup of milk to replace 1 cup of half-and-half.

Is there a way to reduce the spice level of this dish?

Yes, you can control the spiciness by adjusting the amount of red pepper flakes you add.

Start with a smaller amount, like an eighth of a teaspoon, and taste the sauce.

You can always add more if you prefer it spicier.

Can I use a different type of pasta?

Absolutely! While the recipe calls for penne pasta, you can use your favorite type of pasta, such as linguine, fettuccine, or spaghetti.

Just be sure to adjust the cooking time according to the package instructions for your chosen pasta.

How do I reheat leftovers of this creamy pasta dish?

To reheat leftovers, place them in a microwave-safe container and heat in the microwave in 30-second intervals, stirring in between, until the pasta is heated through.

You can also reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed to your liking.

If the sauce has thickened too much after refrigeration, you can add a splash of milk to help loosen it.

Can I use chicken thighs instead of chicken breast tenderloins?

Yes, you can absolutely use chicken thighs in this recipe.

Just ensure they are boneless and skinless for the best results.

You may need to adjust the cooking time slightly, as thighs are typically thicker than tenderloins.

Is there a way to make this recipe vegetarian?

Yes, you can make a vegetarian version of this dish by omitting the chicken.

You can add vegetables like spinach, mushrooms, or roasted red peppers to make it more substantial and flavorful.

Can I prepare this recipe in advance?

While this dish is best enjoyed fresh, you can prepare some components in advance.

You can cook and slice the chicken, mince the garlic, and even cook the pasta ahead of time.

However, it’s recommended to prepare the creamy sauce and combine everything just before serving to maintain the best texture and flavor.

What can I use as a substitute for mozzarella cheese?

If you prefer or need a cheese substitute, you can use other mild, melty cheeses like provolone, Monterey Jack, or a mild cheddar.

Keep in mind that the flavor and texture may vary slightly based on your choice of cheese.