Instructions:
1/ Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining.
2/ Season the sliced chicken with salt and paprika.
3/ In a skillet, sauté the garlic and sun-dried tomatoes in olive oil for 1 minute until fragrant. Remove sun-dried tomatoes and set aside.
4/ In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side. Remove chicken and set aside.
5/ In the skillet, bring the half-and-half (or cream/milk combo) to a simmer. Remove from heat and whisk in the shredded mozzarella until smooth and creamy.
6/ Add the basil, red pepper flakes, and pasta back to the skillet along with the sun-dried tomatoes and chicken. Toss to coat everything in the creamy tomato mozzarella sauce.
7/ If needed, thin out the sauce with a few splashes of the reserved pasta cooking water until it reaches a nice, saucy consistency.
8/ Season to taste with additional salt and red pepper flakes. Garnish with fresh basil if desired.
9/ Serve this sun-dried tomato chicken mozzarella pasta immediately while it’s hot and gloriously creamy! Delizioso!
Get ready for a trip to Italian flavor paradise with this over-the-top, scratch-made penne all’arrabbiata! Creamy mozzarella goodness awaits in every single bite.
