Creamy Chicken Pasta
Use up a pound of boneless, skinless chicken breast and make this creamy chicken pasta for dinner!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 servings
- 8 oz. penne pasta
- 1 Tbsp olive oil
- 1/2 cup sun-dried tomatoes sliced thin
- 2 garlic cloves minced
- 1 lb. chicken breast cut into small pieces
- 1/2 tsp paprika
- 1/4 cup shredded low-moisture mozzarella
- 1/4 cup shaved parmesan cheese
- 1 cup half & half
- Salt & pepper
Fill up a medium-sized pot with water, sprinkle in some salt, and bring to a boil. Add in the pasta and cook for about 8 to 10 minutes, or until your liking. Drain.
While the pasta is cooking, heat up the olive oil in a non-stick skillet. Add in the minced garlic and the sun-dried tomatoes and cook for 2 minutes. Remove into a bowl.
Add in the diced chicken, seasoned with the paprika, as well as some salt and pepper. Cook until the chicken is no longer pink on the inside—about 5 minutes.
Place the sun-dried tomatoes and garlic back into the skillet, then sprinkle in both the mozzarella and the parmesan cheese. Mix until the cheese is somewhat melted, about 1 minute.
Pour in the half & half and stir. Cook until the cheese is completely melted through, about 2 minutes.
Add in the drained pasta and stir. Once everything is combined, turn off the heat and let the skillet sit for about 5 minutes. This allows for the sauce to thicken.
Sprinkle with fresh cracked pepper and red pepper flakes, if desired.