Creamy Sun Dried Tomato Chicken Pasta

 

Ingredients:

• 8 oz dried pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 tsp kosher salt
• 1/2 tsp Italian seasoning
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1/4 tsp red pepper flakes
• 1 Tbsp butter
• 6-7 oz jar sun-dried tomatoes in oil, chopped, reserving the oil in the jar
• 5 cloves garlic, minced
• 1 1/3 cup half-and-half or heavy cream
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 2 Tbsp minced fresh basil

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup of pasta cooking water. Drain pasta and toss with a little olive oil to prevent sticking. Set aside.
2. Season chicken pieces with salt, Italian seasoning, pepper, paprika, and red pepper flakes.
3. In a large skillet, heat 1 Tbsp of the oil from the sun-dried tomato jar and 1 Tbsp butter over medium-high heat. Add the chicken pieces and sauté for 3-4 minutes, until cooked through. Remove chicken to a plate.
4. Add garlic and sun-dried tomatoes to the skillet and cook for 30 seconds to 1 minute, stirring often. Stir in half-and-half and let sauce come to a simmer. Add mozzarella and Parmesan cheeses, stirring until melted.
5. Add pasta and cooked chicken (plus any juices that have accumulated on the plate) to the skillet, stirring to combine well. Stir in reserved pasta water, a little bit at a time, if needed, to thin out the sauce.
6. Stir in basil and serve, garnished with more minced basil if desired.

Notes:

• I usually use a shorter cut of pasta for this recipe, like penne, rigatoni, or farfalle.
• You can adjust the amount of red pepper flakes to your taste.
• If you don't have half-and-half, you can use heavy cream or whole milk.
• For a richer flavor, use whole-milk mozzarella cheese.
• You can also add other vegetables to this recipe, such as spinach, mushrooms, or bell peppers.
• Serve with a side salad and crusty bread for a complete meal.