Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings
The creamy sauce of this Chicken Mozzarella Pasta is more than enough to let you know that you are in for a treat! The combination of all the flavors in this dish is just too perfect! It is a must-try. Enjoy!
Ingredients:
1 c half and a half (or use ½ c heavy cream + ½ c milk)
1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
4 ounces sun-dried tomatoes
1 pound chicken breast tenderloins, sliced
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp basil
8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
¼ tsp salt to taste
¼ tsp red pepper flakes
½ c reserved cooked pasta water or more
¼ tsp salt
¼ tsp paprika
Directions:
Place a large skillet on the stove and turn the heat to medium.
Add 2 tbsp of olive oil and allow it to become hot.
Add garlic and drained sun-dried tomatoes, then sauté for about a minute or until aromatic.
Add the chicken slices into the skillet, then cook each side for about a minute or until brown.
Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of pasta water, then drain.
Chop the sun-dried tomatoes into small cuts, then put them back into the skillet.
Add half & half and Mozzarella cheese into the skillet, then stir until well blended. Allow the mixture to boil.
Reduce the heat to medium-low, then simmer the mixture for a few minutes until the texture becomes creamy.
Add the cooked pasta into the skillet, then toss until well coated with the delicious sauce.
Add 1/4 tsp of red pepper flakes and 1 tbsp basil, then stir until well mixed. Add about half a cup of the pasta water if the texture of the sauce gets too thick.
Serve and enjoy!
Notes:
Taste and season with salt to taste.
Feel free to combine 1/2 cup of heavy cream and 1/2 cup of milk to replace half & half.
Ingredients
- 1 c half and a half (or use ½ c heavy cream + ½ c milk)
- 1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 4 ounces sun-dried tomatoes
- 1 pound chicken breast tenderloins, sliced
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp basil
- 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
- ¼ tsp salt to taste
- ¼ tsp red pepper flakes
- ½ c reserved cooked pasta water or more
- ¼ tsp salt
- ¼ tsp paprika
Instructions
Place a large skillet on the stove and turn the heat to medium.
Add 2 tbsp of olive oil and allow it to become hot.
Add garlic and drained sun-dried tomatoes, then sauté for about a minute or until aromatic.
Add the chicken slices into the skillet, then cook each side for about a minute or until brown.
Refer to the directions provided on the package of the pasta on how to cook it. Set aside 1 cup of pasta water, then drain.
Chop the sun-dried tomatoes into small cuts, then put them back into the skillet.
Add half & half and Mozzarella cheese into the skillet, then stir until well blended. Allow the mixture to boil.
Reduce the heat to medium-low, then simmer the mixture for a few minutes until the texture becomes creamy.
Add the cooked pasta into the skillet, then toss until well coated with the delicious sauce.
Add 1/4 tsp of red pepper flakes and 1 tbsp basil, then stir until well mixed. Add about half a cup of the pasta water if the texture of the sauce gets too thick.
Serve and enjoy!
Notes
Taste and season with salt to taste. Feel free to combine 1/2 cup of heavy cream and 1/2 cup of milk to replace half & half.
