- 2 large garlic cloves, minced
- ½ small jar sun-dried tomatoes in oil (I got mine julienned)
- 2 chicken breasts, cut into tenders
- salt
- paprika
- ½ cup half and half
- ½ + cup mozzarella cheese, shredded
- 6 oz penne pasta
- ½ tablespoon basil (if using dry basil), if using fresh basil you can add more
- ¼ cup reserved cooked pasta water (or more)
- red pepper flakes, to taste
- salt, to taste
Instructions
2. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).
3. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add basil, stir to combine.
4. Add about ¼ cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.