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 ½ cup heavy cream + ½ cup milk)
– 1 cup shredded mozzarella cheese (not fresh)
– 8 oz penne pasta (for gluten-free, use 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:
1. In a large skillet over medium heat, sauté minced garlic and drained sun-dried tomatoes (reserve the oil) in 2 tablespoons of the sun-dried tomato oil for about 1 minute until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, keeping the oil in it.
2. Season the sliced chicken with salt and paprika. Cook the chicken on high heat for 1 minute on each side in the skillet. Remove from heat.
3. Cook the pasta according to the package instructions. Reserve some of the cooked pasta water before draining the pasta.
4. Slice the sun-dried tomatoes into smaller pieces and return them to the skillet with the cooked chicken.
5. To create the creamy pasta sauce, pour in the half-and-half and add the shredded mozzarella cheese to the skillet. Bring it to a gentle boil, then reduce the heat to a simmer. Stir continuously until all the cheese melts, forming a creamy sauce.
6. Add the cooked and drained pasta to the skillet with the cream sauce. Incorporate 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir thoroughly to combine.
7. If the sauce is too thick, gradually add about ½ cup of the reserved cooked pasta water to the skillet to achieve the desired consistency. Adjust the seasoning with salt and red pepper flakes according to taste preferences. Allow it to simmer for a few minutes to meld the flavors together. Enjoy your flavorful Sun-Dried Tomato Chicken Pasta in Creamy Mozzarella Sauce!