Chicken Mozzarella Pasta

by

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:

  1. Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining. 🍝

  2. Season the sliced chicken with salt and paprika. 🍗

  3. 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. 🍅🧄

  4. In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side. Remove chicken and set aside. 🔥

  5. 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. 🧀💖

  6. 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. 🌿🍝🍗

  7. If needed, thin out the sauce with a few splashes of the reserved pasta cooking water until it reaches a nice, saucy consistency. 💧

  8. Season to taste with additional salt and red pepper flakes. Garnish with fresh basil if desired. 🌿

  9. Serve this sun-dried tomato chicken mozzarella pasta immediately while it’s hot and gloriously creamy! Delizioso! 😋🍽️

Enjoy the vibrant, rich flavors of this Chicken Mozzarella Pasta and transport yourself to a Tuscan kitchen with every bite. Buon appetito! 🍴✨

Leave a Comment