Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

In less than an hour, this Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is going to make your dinner awesome! The combination of all the flavors complements well with each other to make a perfect dish! Give this recipe a try now. Enjoy!

Ingredients:

2 tbsp olive oil

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

½ c reserved cooked pasta water or more

3 garlic cloves, minced

1 pound chicken breast tenderloins, sliced

¼ tsp salt

¼ tsp paprika

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

¼ tsp red pepper flakes

¼ tsp salt to taste

1 tbsp basil

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

4 ounces sun-dried tomatoes

Directions:

Place a large skillet on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.

Add sun-dried tomatoes and garlic. Sauté for a minute or until aromatic. Transfer onto a clean plate.

In the same skillet, add the chicken slices. Turn the heat to high, then cook for about a minute or until brown. Transfer onto a clean plate as well.

Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of the pasta water for later use, then drain the rest.

Slice the sun-dried tomatoes into small cuts, then put them back into the skillet together with the chicken.

Add mozzarella cheese and half & half into the skillet, then stir until well blended. Allow the mixture to boil.

Turn the heat down to low, then cook the sauce for a few minutes until smooth.

Add the cooked pasta, then toss until well coated with the delicious sauce. Add ¼ tsp of red pepper flakes and 1 tbsp of basil, then stir until well blended. Add ½ cup of pasta water if needed.

Sprinkle more salt and red pepper flakes to season. Simmer for a few more minutes.

Serve and enjoy!

Nutrition Facts: