Ingredients
Equipment
Method
- In a large skillet, sauté minced garlic and drained sun-dried tomatoes in 2 tablespoons of reserved olive oil for 1 minute on medium heat until the garlic is fragrant.
- Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind.
- Add sliced chicken, seasoned with salt and paprika, and cook on high heat for 1 minute on each side. Remove the chicken from the heat.
- Cook pasta according to package instructions. Reserve about 1/2 cup of the cooked pasta water, then drain the pasta.
- Slice the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken.
- To make the creamy sauce, add the half-and-half and shredded Mozzarella cheese to the skillet. Bring the mixture to a gentle boil.
- Immediately reduce the heat to a simmer and cook, stirring constantly, until all the cheese melts and a creamy sauce forms.
- Add the cooked and drained pasta to the skillet with the cream sauce and stir to combine everything.
- Add 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
- If the creamy sauce is too thick, add about 1/2 cup of reserved cooked pasta water to thin it out. Add the pasta water gradually, as you might need less or more.
- Season the chicken pasta with additional salt and red pepper flakes, if needed. Let it simmer for a couple of minutes for the flavors to combine.
Notes
If you do not have half-and-half, substitute it with 1/2 cup of milk mixed with 1/2 cup of heavy cream.
When using sun-dried tomatoes packed in oil, drain them first and reserve 2 tablespoons of that oil for cooking.
Use pre-shredded Mozzarella cheese sold in bags. Do not use fresh Mozzarella, which is typically sold in brine or water.