Ingredients
Equipment
Method
- In a large skillet, sauté minced garlic and drained sun-dried tomatoes in 2 tablespoons of reserved olive oil for 1 minute on medium heat until the garlic is fragrant.
- Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
- Add sliced chicken, salted and lightly covered in paprika, and cook on high heat for 1 minute on each side. Remove from heat.
- Cook pasta according to package instructions. Reserve some cooked pasta water, then drain the pasta.
- Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken.
- To make the creamy pasta sauce, add the half-and-half and Mozzarella cheese to the skillet, and bring to a gentle boil.
- Immediately reduce heat to simmer and cook, constantly stirring, until all cheese melts and a creamy sauce forms.
- Add the cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
- Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir to combine.
- If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once.
- 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.
Nutrition
Notes
If you are using sun-dried tomatoes packed in olive oil, drain them and reserve 2 tablespoons of the oil for cooking. Do not use fresh Mozzarella cheese; use pre-shredded Mozzarella sold in bags.