Chicken Mozzarella Pasta with Sun-Dried Tomatoes
This incredible pasta is filled with sun-dried tomatoes, mozzarella cheese, tender chicken and garlic. It is a five star dinner recipe!
Servings 4
Ingredients
- 1 pound boneless, skinless chicken breasts cut in 1-inch cubes
- salt and pepper to taste
- 8 ounces dried Penne pasta
- 1 jar (4 ounces) sun-dried tomatoes in oil
- 3 cloves garlic minced
- 1/2 teaspoon paprika
- 1 ½ cups half and half* see note
- 1 cup shredded Mozzarella cheese
- 1 Tablespoon dried basil
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Heat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add cubed chicken to skillet. Season with salt and pepper. Cook until chicken is no longer pink in center. (About 10 minutes or so.)
- Meanwhile, boil Penne pasta in a large pot of water until fully cooked. Drain water.
- Drain oil from sun-dried tomato jar. Cut tomatoes into bite-size pieces. Add tomatoes to skillet with the garlic and paprika. Cook and stir mixture for a couple minutes.
- Add half and half, and the Mozzarella cheese to skillet. Stir to combine and let mixture come to a slight boil. Reduce heat to low and let simmer until cheese melts and a creamy sauce forms.
- Pour drained pasta into the skillet then the basil and crushed red pepper flakes. Carefully stir to combine everything. Simmer 5 more minutes to heat through.
- Serve and enjoy!
Notes
*Half and Half is equal parts whole milk and light cream. You can substitute heavy cream if desired.