Ingredients

3 garlic cloves, minced

4 oz sun-dried tomatoes (drained from oil)

2 tablespoons olive oil (reserved from sun-dried tomatoes jar)

1 lb chicken breast tenderloins, sliced

1/4 teaspoon salt

1/4 teaspoon paprika

1 cup half and half (or 1/2 cup heavy cream + 1/2 cup milk)

1 cup shredded mozzarella cheese (use pre-shredded, not fresh)

8 oz penne pasta (substitute gluten-free brown rice pasta if needed)

1 tablespoon basil

1/4 teaspoon red pepper flakes

1/2 cup reserved cooked pasta water (or more if needed)

Salt to taste

Instructions

Step 1: In a large skillet, sauté the minced garlic and sun-dried tomatoes in 2 tablespoons of the reserved olive oil over medium heat for about 1 minute, until the garlic is fragrant.

Step 2: Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind.

Step 3: Season the sliced chicken tenderloins with 1/4 teaspoon salt and 1/4 teaspoon paprika. Add the chicken to the skillet and cook on high heat for 1 minute on each side, then remove from heat.

Step 4: Cook the penne pasta according to package instructions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

Step 5: Slice the sun-dried tomatoes into smaller pieces and add them back into the skillet with the chicken.

Step 6: Pour in the half and half (or the heavy cream and milk mixture) and add the shredded mozzarella cheese to the skillet. Bring the mixture to a gentle boil.

Step 7: Reduce the heat to a simmer and stir constantly until the cheese melts and a creamy sauce forms.

Step 8: Add the cooked and drained pasta to the skillet, stirring to coat it well in the sauce.

Step 9: Stir in 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes for a touch of heat and flavor.

Step 10: If the sauce is too thick, gradually add reserved pasta water a little at a time until you reach your desired consistency.

Step 11: Taste and adjust seasoning with salt and additional red pepper flakes if needed. Allow the dish to simmer for a few more minutes to let the flavors meld.

Step 12: Serve hot, making sure the salt enhances the basil and sun-dried tomato flavors without overpowering them.

Tips & Variations

Use gluten-free brown rice pasta to make this recipe gluten-free while maintaining great texture.

If you don’t have half and half, combine 1/2 cup heavy cream with 1/2 cup milk as a perfect substitute for the creamy sauce.

For extra flavor, add a splash of white wine to the skillet before adding the cream to deglaze the pan.

Fresh basil can be used instead of dried; add it at the end to preserve its bright flavor.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

It’s best to use pre-shredded mozzarella for this recipe. Fresh mozzarella has higher moisture content and can make the sauce watery, affecting the creamy texture.

How can I make this dish spicier?

Increase the amount of red pepper flakes to your desired level of heat, or add a pinch of cayenne pepper when seasoning the chicken for an extra kick.