Ingredients

3 garlic cloves, minced

4 oz sun-dried tomatoes, drained

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

1 lb chicken breast tenderloins, sliced

1/4 teaspoon salt

1/4 teaspoon paprika

1 cup half and half (or 1/2 cup heavy cream + 1/2 cup milk)

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

8 oz penne pasta (use gluten free brown rice pasta if desired)

1 tablespoon basil

1/4 teaspoon red pepper flakes

1/2 cup reserved cooked pasta water (or more as needed)

Salt to taste

Instructions

Step 1: In a large skillet, sauté the minced garlic and sun-dried tomatoes (drained) in 2 tablespoons of olive oil over medium heat for about 1 minute until the garlic is fragrant.

Step 2: Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind.

Step 3: Season the sliced chicken with 1/4 teaspoon salt and 1/4 teaspoon paprika. Add the chicken to the skillet and cook over high heat for 1 minute on each side, then remove from heat.

Step 4: Cook the penne pasta according to package instructions. Reserve about 1/2 cup of the pasta cooking water before draining.

Step 5: Slice the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken.

Step 6: Pour in the half and half and add the shredded mozzarella cheese to the skillet. Bring to a gentle boil while stirring.

Step 7: Reduce heat to a simmer and stir continuously until the cheese melts and a creamy sauce forms.

Step 8: Add the cooked, drained pasta to the skillet and stir well to combine with the sauce.

Step 9: Stir in 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes.

Step 10: If the sauce is too thick, gradually add reserved pasta water, about 1/2 cup, to reach your desired consistency. Add it slowly as you may need less or more.

Step 11: Adjust seasoning with salt and additional red pepper flakes if desired. Let the dish simmer for a couple of minutes to meld the flavors.

Step 12: Taste and ensure the salt level enhances the basil and sun-dried tomato flavors without overpowering them.

Tips & Variations

Use pre-shredded mozzarella cheese instead of fresh for better melting and creaminess in the sauce.

Substitute the half and half with a mix of heavy cream and milk if preferred for a richer sauce.

For a gluten-free option, replace penne pasta with gluten-free brown rice pasta.

Add extra red pepper flakes or fresh chili for a spicier kick.

Fresh basil can be used instead of dried for a brighter herbal flavor.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

It’s best to use pre-shredded mozzarella for this recipe because it melts more uniformly and creates a creamier sauce. Fresh mozzarella contains more moisture and can make the sauce watery.

What if I don’t have sun-dried tomatoes?

If you can’t find sun-dried tomatoes, you can substitute with roasted red peppers for a different but still flavorful taste, though it will alter the original character of the dish slightly.