Creamy Chicken Pasta

Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, sauté minced garlic and sun-dried tomatoes (drained from their oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute over medium heat, until the garlic becomes fragrant.

Cook the Chicken: Remove the sun-dried tomatoes from the skillet and set them aside. Add the sliced chicken (seasoned with salt and lightly covered in paprika for color) to the same skillet. Cook for 1 minute on each side over high heat, then remove from heat and set aside.

Cook the Pasta: Cook the penne pasta according to package instructions. Be sure to reserve about ½ cup of cooked pasta water before draining the pasta. Set the pasta aside.

Make the Creamy Sauce: Slice the sun-dried tomatoes into smaller pieces and return them to the skillet with the cooked chicken. Add half-and-half (or the heavy cream and milk substitution) and mozzarella cheese to the skillet. Bring the mixture to a gentle boil.

Once boiling, reduce the heat to a simmer and cook, stirring constantly, until the cheese has melted and a creamy sauce forms.

Combine Pasta and Sauce: Add the cooked and drained pasta to the skillet with the creamy sauce. Stir to combine.

Add Seasonings: Stir in 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes for flavor. Taste and add more red pepper flakes or salt if needed.

Adjust Sauce Consistency: If the sauce is too thick, add reserved pasta water a little at a time (about ½ cup), stirring until you reach your desired sauce consistency.

Final Simmer: Let the dish simmer for a couple of minutes to allow the flavors to combine.

Serving and Storage Tips: