Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients

• 3 large garlic cloves, minced
• 3-4 oz. sun-dried tomatoes
• 1 lb. chicken breast tenders
• Salt
• Paprika
• 1 cup half and half
• 1 cup mozzarella cheese, shredded
• 8 oz. penne pasta
• 1 Tablespoon basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup water (or more)

In a large pan, sauté garlic and sun-dried tomatoes in 2 Tablespoons of oil for 1 minute or until garlic is fragrant. 

Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted lightly and covered in paprika. Cook on high heat for 3-5 minutes on each side. Remove from heat. 

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water.

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet. Bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 

Add cooked pasta to the skillet with the creamy sauce. Stir to combine. Add 1 Tablespoon of basil and 1/4 teaspoon red pepper flakes. Stir to combine.

Add about 1/2 cup water (slowly) because the creamy sauce will be to thick. (This will water down the chickens and cheese sauce to make it creamier. 

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

Enjoy!