Chicken Mozzarella Pasta

If I can make a comforting pasta meal in under an hour, I am always in. This Chicken Mozzarella Pasta is a creamy and delicious dish with tender shells, sun dried tomatoes, and plenty of melted mozzarella. It is perfect for family dinner and might just become your new favorite on busy nights.

📝 Ingredients

• 4 garlic cloves (minced)
• 2 teaspoons dried basil
• 1/4 teaspoon red pepper flakes
• 4 oz sun-dried tomatoes (drained and roughly chopped)
• 2 tablespoons olive oil
• 1 lb chicken breast (sliced or cut into 1-inch cubes)
• 1/4 teaspoon salt or to taste
• 1/3 teaspoon sweet paprika
• 2 cups heavy cream
• 1 cup mozzarella cheese (shredded)
• 8 oz medium shells pasta (you can also use gluten-free or whole-wheat)
• 1/2 cup reserved cooked pasta water (or chicken broth)

👨‍🍳 Instructions

1. 1cook the pasta: Bring a large pot with water to a rolling boil and cook pasta according to package instructions. Reserve 1 cup of cooked pasta water for later. Drain the pasta and set it aside.
2. 2saute the sun-dried tomatoes: In a large skillet, over medium heat, add the olive oil and sauté minced garlic, basil, red pepper flakes, and sun-dried tomatoes for 1 minute.
3. 3set aside: Remove the sun-dried tomatoes from the skillet, and set aside on a plate.
4. 4brown the chicken: Add the chicken to a plate, mix it with salt and paprika, and add it to the pan. Cook on high heat for 1-2 minutes, tossing to cook it all all sides.
5. 5combine: Add the sun-dried tomatoes back to the skillet with the chicken.
6. 6make the sauce: Add the heavy cream, and Mozzarella cheese to the skillet, gently stir over medium heat, and bring the mixture to a gentle boil.
7. 7stir: Immediately reduce to a simmer and cook, constantly stirring, until the cheese melts and the sauce is cream, taste and adjust for salt.
8. 8Add the pasta to the skillet and stir to combine. If the sauce is too thick, add reserved pasta water little by little and stir to combine.
9. 9Serve garnished with fresh basil.