Creamy Mozzarella Chicken Pasta with Sun-Dried Tomatoe Basil Sauce

Ingredients

3 garlic cloves, minced

4 oz sun-dried tomatoes, drained of oil and sliced

2 tablespoons olive oil (reserved from the sun-dried tomato jar)

1 lb chicken breast tenderloins, thinly sliced

¼ teaspoon salt

¼ teaspoon paprika

1 cup half-and-half (or substitute with ½ cup heavy cream + ½ cup milk)

1 cup shredded mozzarella cheese (avoid fresh mozzarella; use pre-shredded for best melting)

8 oz penne pasta (or gluten-free brown rice pasta, if preferred)

1 tablespoon fresh basil, chopped

¼ teaspoon crushed red pepper flakes

½ cup reserved pasta cooking water (or more, as needed)

Additional salt, to taste

Sauté the Aromatics

In a large skillet, heat 2 tablespoons of olive oil (from the sun-dried tomato jar) over medium heat.

Add the minced garlic and sun-dried tomatoes (drained of excess oil) and sauté for about 1 minute, until the garlic becomes fragrant.

Remove the tomatoes from the skillet, leaving the infused oil behind.

Cook the Chicken

Season the sliced chicken with salt and a light dusting of paprika.

Increase the heat to high and add the chicken to the skillet.

Cook for 1 minute per side, just until golden.

Remove the chicken from the skillet and set aside.

Prepare the Pasta

Meanwhile, cook the penne pasta according to package instructions until al dente.

Reserve at least ½ cup of the pasta cooking water, then drain the pasta.

Build the Creamy Sauce

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

Pour in the half-and-half and add the shredded mozzarella.

Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer.

Stir continuously until the cheese is fully melted and the sauce becomes smooth and creamy.

Combine Pasta and Sauce

Add the drained pasta to the skillet.

Toss everything together until the pasta is coated in the creamy sauce.

Stir in the basil and red pepper flakes.

Adjust Consistency and Seasoning

If the sauce is too thick, gradually add reserved pasta water, a little at a time, until it reaches your preferred consistency.

Taste and adjust with extra salt or red pepper flakes, as needed.

Finish and Serve

Allow the pasta to simmer for a couple of minutes to let the flavors meld.

Serve hot, garnished with extra basil if desired.