Preparation
1. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, sauté the minced garlic and sun-dried tomatoes (drained from the oil) in 2 tablespoons of olive oil (which can come from the sun-dried tomato jar) over medium heat for 1 minute, until the garlic is fragrant.
2. Prepare Chicken: Remove the sun-dried tomatoes from the pan, leaving the olive oil behind. Add the sliced chicken breast fillets, seasoned with a pinch of salt and paprika, and cook on high heat for 1 minute on each side until slightly browned.
3. Cook Pasta: Meanwhile, cook the penne pasta according to the instructions on the package. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
4. Combine Ingredients: Cut the sun-dried tomatoes into small pieces and return them to the pan with the cooked chicken. Add the half-and-half and grated mozzarella cheese to the skillet. Bring to a gentle boil.
5. Create Creamy Sauce: Reduce the heat immediately and let the mixture simmer, stirring constantly, until the cheese has melted and a creamy sauce has formed.
6. Mix Pasta and Sauce: Add the cooked and drained pasta to the skillet with the creamy sauce. Stir to combine everything well.
7. Season and Finish: Stir in the basil and at least 1/4 teaspoon of red pepper flakes. Adjust the seasoning with additional salt and red pepper flakes if necessary. Let the dish simmer for a few minutes to allow the flavors to meld together.
Enjoy your delicious Mozzarella Chicken and Tomato Pasta!
Mozzarella Chicken and Tomato Pasta Recipe
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