Chicken Mozzarella Pasta
This Chicken Mozzarella Pasta brings together tender chicken, al dente penne, and a luscious creamy sun-dried tomato sauce. The sauce is rich with garlic, basil, and red pepper flakes, creating a bold and vibrant flavor profile. The addition of mozzarella makes it irresistibly creamy, turning every bite into a comforting Italian-inspired feast.
8 oz penne pasta
1 lb chicken tenderloins, sliced
¼ tsp salt
¼ tsp paprika
3 garlic cloves, minced
4 oz sun-dried tomatoes, chopped
2 tbsp olive oil
1 cup half-and-half (or ½ cup cream + ½ cup milk)
1 cup shredded mozzarella cheese
1 tbsp dried basil
¼ tsp red pepper flakes (or more to taste)
¼ tsp salt (plus more to taste)
½ cup reserved pasta cooking water
Directions:
1. Cook the penne pasta al dente according to package instructions. Reserve ½ 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 and set aside.
4. In the same skillet, sear the chicken for 1-2 minutes per side until browned. Remove and set aside.
5. Add the half-and-half to the skillet and bring to a simmer. Remove from heat and whisk in the mozzarella until smooth.
6. Add basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken to the skillet. Toss to coat everything in the creamy sauce.
7. Thin out the sauce with reserved pasta water until the desired consistency is reached. Adjust seasoning with salt and red pepper flakes.
8. Serve immediately, garnished with fresh basil if desired.
Prep Time: 15 minutes
Kcal: 450