Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Bring a large pot of salted water to a boil and cook the pasta according to package instructions, until al dente (about 8-10 minutes).
Drain the pasta and set aside, reserving a small cup of pasta water for the sauce.
2. Cook the Chicken:
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt, pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.
3. Make the Creamy Sauce:
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
Add the sun-dried tomatoes and sauté for another 1-2 minutes.
Pour in the heavy cream and bring to a simmer. Allow it to cook for about 2-3 minutes, stirring occasionally, until the sauce starts to thicken slightly.
Stir in the shredded mozzarella cheese and Parmesan cheese. Continue to cook until the cheese has melted and the sauce is creamy. If needed, add some of the reserved pasta water to adjust the consistency of the sauce.
4. Combine the Pasta and Chicken:
Add the cooked pasta and chicken to the skillet, tossing to coat evenly in the creamy sauce. Cook for an additional 2-3 minutes, allowing the pasta to soak in some of the sauce.
Adjust the seasoning with salt and pepper to taste.
5. Serve:
Garnish the pasta with fresh basil and serve immediately. For an extra touch, sprinkle some additional Parmesan cheese on top.
Serving and Storage Tips: