Ingredients:
- 8 oz penne pasta
- 1 lb chicken tenderloins, sliced
- 1⁄4 tsp each salt, paprika
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 cup half-and-half (or 1⁄2 cup cream + 1⁄2 cup milk)
- 1 cup shredded mozzarella cheese
- 1 tbsp dried basil
- 1⁄4 tsp red pepper flakes (or more to taste)
- 1⁄4 tsp salt (plus more to taste)
- 1⁄2 cup reserved pasta cooking water
Instructions:
- Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining.
- Season the sliced chicken with salt and paprika.
- In a skillet, sauté the garlic and sun-dried tomatoes in olive oil for 1 minute until fragrant. Remove sun-dried tomatoes and set aside.
- In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side. Remove chicken and set aside.
- In the skillet, bring the half-and-half (or cream/milk combo) to a simmer. Remove from heat and whisk in the shredded mozzarella until smooth and creamy.
- Add the basil, red pepper flakes, and pasta back to the skillet along with the sun-dried tomatoes and chicken. Toss to coat everything in the creamy tomato mozzarella sauce.
- If needed, thin out the sauce with a few splashes of the reserved pasta cooking water until it reaches a nice, saucy consistency.
- Season to taste with additional salt and red pepper flakes. Garnish with fresh basil if desired.
- Serve this sun-dried tomato chicken mozzarella pasta immediately while it’s hot and gloriously creamy! Delizioso!
Get ready for a trip to Italian flavor paradise with this over-the-top, scratch-made penne all’arrabbiata! Creamy mozzarella goodness awaits in every single bite.
