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Creamy Chicken Mozzarella Pasta

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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 use ½ cup heavy cream + ½ cup milk
  • 1 cup mozzarella cheese shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta for gluten free, use gluten free 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
 

  • Step 1: In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet.
  • Step 2: Season sliced chicken with salt and paprika. Add the chicken to the skillet and cook on high heat. Add back the sun-dried tomatoes. Add half-and-half and shredded Mozzarella cheese.
  • Step 3: Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.
  • Step 4: Add spices: basil, crushed red pepper flakes, salt. Add cooked and drained penne pasta and stir to combine.
  • Step 5: Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Serve and enjoy!