Ingredients:

  • 1 lb boneless skinless chicken breast, cubed into 1-inch pieces
  • 12 oz penne or fusilli pasta
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • salt to taste
  • black pepper to taste
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 3 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1 1/2 cups low-moisture mozzarella cheese, shredded
  • 2 cups reserved pasta water
  • 1 tbsp fresh basil, chiffonade
  • 1/4 tsp red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 1-2 minutes less than the package directions).
  2. Before draining the pasta, scoop out at least 2 cups of the starchy pasta water and set aside.
  3. Season the cubed chicken breast with garlic powder, paprika, salt, and pepper.
  4. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add chicken in a single layer and cook until golden-brown on all sides and cooked through (about 5-7 minutes). Remove chicken from the pan and set aside.
  5. In the same pan, add the remaining 1 tbsp of olive oil and the chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant and slightly softened.
  6. Stir in the minced garlic and sauté for an additional minute.
  7. Pour in the chicken broth and half-and-half, simmering gently to combine.
  8. Stir in the shredded mozzarella cheese until melted, adding reserved pasta water incrementally to achieve a glossy, cohesive emulsion.
  9. Toss the cooked pasta and seared chicken back into the sauce, coating thoroughly.
  10. Garnish with fresh basil and red pepper flakes before serving.