Chicken Mozzarella Pasta with Sun-Dried Tomatoes
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  • 1 pound boneless, skinless chicken breasts, cut in 1-inch cubes
  • 1 salt and pepper, to taste
  • 18 ounces Penne pasta
  • 11 small jar (4 oz.) sun-dried tomatoes in oil
  • 13 cloves garlic, minced
  • 11/2 teaspoon paprika
  • 11 1/2 cups half and half
  • 11 cup Mozzarella cheese, shredded
  • 11 Tablespoon dried basil
  • 11/4 teaspoon crushed red pepper flakesHeat a large non-stick skillet over medium-high heat. Spray with cooking spray. Add cubed chicken to skillet. Season with salt and pepper. Cook until chicken is no longer pink in center. (About 10 minutes.)Meanwhile, boil Penne pasta in a large pot of water until cooked. Drain water.Drain oil from sun-dried tomato jar. Cut tomatoes into bite-size pieces. Add tomatoes to skillet with the garlic and paprika. Cook and stir mixture for a couple minutes.Add half and half, and the Mozzarella cheese to skillet. Stir to combine and let mixture come to a slight boil. Reduce heat to low and let simmer until cheese melts and a creamy sauce forms.Pour drained pasta into the skillet then the basil and crushed red pepper flakes. Carefully stir to combine everything. Simmer 5 more minutes to heat through.Serve and enjoy!



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