Description
Bring warmth and comfort to your holiday table with this flavorful Sun-Dried Tomato Pasta! With tender chicken, creamy mozzarella, and vibrant sun-dried tomatoes, it’s a dish that’s both hearty and festive, perfect for cozy winter dinners with family or friends.
Ingredients
Scale
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes
- 2 tbsp olive oil (use oil from the sun-dried tomatoes for extra flavor)
- 1 lb chicken breast tenderloins, sliced
- ¼ tsp salt
- ¼ tsp paprika
- 1 cup half-and-half (or ½ cup heavy cream and ½ cup milk)
- 1 cup shredded mozzarella cheese (avoid fresh; use pre-shredded for best results)
- 8 oz penne pasta (use gluten-free pasta if desired)
- 1 tbsp fresh basil, chopped
- ¼ tsp red pepper flakes, plus extra for garnish
- ½ cup reserved pasta water (adjust as needed)
- ¼ tsp salt, or to taste
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sun-dried tomatoes, sautéing for about 1 minute until fragrant.
- Remove the sun-dried tomatoes, leaving the oil in the skillet. Add chicken slices, seasoned with salt and paprika, and cook on high heat for 1 minute per side. Remove from heat.
- Cook penne pasta according to package instructions, reserving some pasta water before draining.
- Cut the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken.
- For the sauce, add half-and-half and shredded mozzarella to the skillet. Bring to a gentle boil, then reduce to a simmer. Stir constantly until the cheese melts, forming a creamy sauce.
- Add the cooked pasta to the skillet, mixing well with the sauce.
- Stir in basil and red pepper flakes. Adjust sauce thickness with reserved pasta water as needed.
- Season with salt and additional red pepper flakes to taste, allowing the dish to simmer for a few minutes for the flavors to meld.
- Serve hot, garnished with extra basil or red pepper flakes if desired.
Notes
Enjoy this comforting, festive pasta dish that’s sure to become a holiday favorite!