A simple and flavorful pasta dish with a creamy sauce. The sun-dried tomatoes and basil give this dish lots of Italian flavor and depth, pull it together in under 30 minutes and this dish is a win any night of the week. My family especially enjoys a good pasta dish in the cool winter months, something about the warmth and creaminess make it feel comforting. Add this Italian Salad and some crusty garlic bread and you have a meal worthy of guests!
Shelby
Ingredients
- 3 cloves garlic, minced
- 4 oz sun-dried tomatoes
- 2 Tbs extra virgin olive oil
- 1 lb chicken breast, sliced
- 1/4 tsp sea salt
- 1/4 tsp paprika
- 1 cup half & half
- 1 cup mozzarella, shredded
- 8 oz penne pasta
- 1 Tbs basil
- 1/4 tsp red pepper flakes, more to taste if desired
- 1/2 cup reserved cooked pasta water (or more as desired)
Instructions
- In a large skillet, saute garlic and sun dried tomatoes (drained from oil) in two tablespoons olive oil until fragrant. Remove tomatoes from skillet.
- Lightly salt and paprika the sliced chicken breast and add to the remaining oil in skillet. Cook on medium high heat for 1-2 minutes each side. Remove skillet from heat and set aside
- Cook penne pasta according to package directions. Reserve some cooked pasta water prior to draining
- Slice sun-dried tomatoes into desired consuming size and add back to skillet with the sliced chicken breast.
- Add half and half and mozzarella cheese to the skillet and bring to a gentle boil. Reduce to a simmer and cook stirring constantly until cheese is melted
- Add cooked and drained pasta to skillet along with basil and red pepper flakes. Stir to combine. If sauce is too thick slowly add reserved pasta water to desired creaminess. Allow to simmer a few minutes for flavors to blend. Add additional salt and red pepper flakes as desired
Try some of our other simple pasta dishes below:
Cheesy Chicken Bacon Ranch Pasta
