Creamy Chicken Pasta with Sun-dried Tomato and Mozzarella Cream Sauce….
Not too healthy, but it was under 30 minutes and the whole family liked it… So I guess it is a keeper!
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes in oil
- 1 lb chicken breast tenderloins
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta
- 1 tablespoon basil
- 1/4 teaspoon red pepper flakes
- 1/2 cup reserved cooked pasta water or more
- 1/4 teaspoon salt
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil for 1 minute until garlic is fragrant.
Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.
Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken.
Add half and half and cheese to the skillet, too, and bring to a gentle boil.
Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon.
Add cooked pasta to the skillet with the cream sauce, and stir to combine.
Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
Add about 1/2 cup reserved cooked pasta water because the cream sauce will be too thick (do not add all water at once - you might need less or more of it).
Immediately, season this creamy 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.
Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes