Ingredients
Scale
- 8 oz penne pasta
- 1 lb chicken tenderloins, sliced
- 1/4 tsp salt
- 1/4 tsp paprika
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
- 1 cup shredded mozzarella cheese
- 1 tbsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup reserved pasta cooking water
Instructions
- Cook penne pasta al dente; reserve 1/2 cup pasta water.
- Season chicken with salt and paprika.
- Sauté garlic and sun-dried tomatoes in olive oil for 1 min; remove tomatoes and set aside.
- Sear chicken 1-2 min per side; remove and set aside.
- Simmer half-and-half in skillet; whisk in mozzarella until smooth.
- Add basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken; toss to coat.
- Thin sauce with reserved pasta water if needed; season to taste.
- Garnish with fresh basil and serve immediately.
Notes
- Use fresh basil for garnish if desired.
- Adjust red pepper flakes for spiciness level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian