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Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 4 Servings

The rich and creamy sauce of this dish will surely make you very satisfied! Oh, man, you are so in for a treat! This was by far the best pasta dish I have ever tried. Feel free to add more ingredients to it if you wish. Have a blessed day, friends. Enjoy!


3 garlic cloves, minced

4 ounces sun-dried tomatoes

2 tbsp olive oil

1 pound chicken breast tenderloins, sliced

1/4 tsp salt

1/4 tsp paprika

1 c half and a half (or use 1/2 c heavy cream + 1/2 c milk)

1 c mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)

8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)

1 tbsp basil

1/4 tsp red pepper flakes

1/2 c reserved cooked pasta water or more

1/4 tsp salt to taste


Place a large skillet on the stove and turn the heat to medium.

Add 2 tbsp of olive oil and allow it to become hot.


Add the sun-dried tomatoes and garlic. Saute until aromatic.

Remove from the skillet onto a clean plate.

In the same skillet, add the chicken slices and cook each side for about a minute. Remove from the skillet onto a clean plate.

Refer to the directions provided on the package of the pasta on how to cook it.

Drain and rinse with cold water to stop the cooking process.

Slice the sun-dried tomatoes into small cuts, then toss them into the skillet.

Add half & half and mozzarella cheese. Stir until well mixed, then allow the mixture to boil.

Turn the heat down to low, then simmer the mixture for a few minutes.

Add the cooked pasta and toss until well coated with the sauce.

Add 1/4 tsp of red pepper flakes and 1 tsp of basil. Stir until well mixed.

Note: Add pasta water if the texture of the sauce is too thick. Add more seasonings if needed.

Simmer the mixture for a few more minutes.

Serve and enjoy!

Nutrition Facts:

Calories 641 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 9g 56% | Cholesterol 117mg 39% | Sodium 700mg 30% | Potassium 1626mg 46% | Carbohydrates 62g 21% | Fiber 5g 21% | Sugar 12g 13% | Protein 43g 86% | Vitamin A 810IU 16% | Vitamin C 13.7mg 17% | Calcium 258mg 26% | Iron 3.9mg 22%


PIN THIS RECIPE to any of your relevant boards if you want to make it later...