° 2 tablespoons of olive oil
° 1 pound chicken breast fillets, sliced
° 3 minced garlic cloves
° ¼ teaspoon red pepper flakes
° ¼ tsp salt
° ¼ teaspoon paprika
° 1 C. half and half (or use ½ cup heavy cream + ½ cup milk)
° 4 oz sun-dried tomatoes
° 8 ounces penne pasta (for gluten-free pasta, use gluten-free brown rice pasta)
° 1 C. mozzarella cheese, grated (do not use fresh mozzarella, use pre-shredded mozzarella)
° ½ tsp. reserved cooked pasta water or more
° ¼ tsp salt to taste
° 1 tbsp basil


Step 1: Sauté garlic and sun-dried tomatoes (drained from oil) in 2 tbsp olive oil in a large skillet for about a minute over medium heat until aromatic . Reserve the sun-dried tomatoes, keeping the olive oil.
Step 2: Season the chicken with salt and paprika. Add them to the pan and cook for about a minute on each side. Reserve the chicken slices when cooked.
Step 3: Following package directions, cook pasta. Drain when done, reserving cooked pasta for later.
Step 4: In smaller pieces, cut the sun-dried tomatoes and place them in the pan with the chicken.
Step 5: For the creamy pasta sauce, add the half and half and the mozzarella to the skillet. Bring everything to a light boil, then quickly lower the heat to simmer. Continue cooking until cheese is melted and a creamy sauce forms, stirring constantly.
Step 6: In the skillet, add the cooked pasta and toss to coat it with the cream sauce. Stir in 1 tablespoon basil and about 1/4 teaspoon red pepper flakes. You can add about half a cup of reserved cooked pasta water to the sauce if it turns out to be too thick.
Step 7: Sprinkle chicken pasta with additional salt and red pepper flakes if desired. Let everything simmer for a few more minutes.

Enjoy !