Ingredients:

  • 340g (12 oz) pasta (penne or fettuccine recommended)
  • 450g (1 lb) boneless, skinless chicken breasts, sliced or cubed
  • Salt and freshly ground black pepper, to taste
  • 1 tsp Italian seasoning blend
  • 30ml (2 tbsp) olive oil (reserved from the sun-dried tomato jar, if possible)
  • 3 cloves garlic, minced
  • 70g (½ cup) sun-dried tomatoes in oil, drained and chopped
  • 240ml (1 cup) chicken broth
  • 240ml (1 cup) heavy cream (double cream)
  • 170g (1 ½ cups) shredded mozzarella cheese
  • 30g (¼ cup) grated Parmesan cheese (optional, for extra depth)
  • ¼ tsp crushed red pepper flakes (optional, for a touch of heat)
  • Fresh basil or parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
  2. Season chicken with salt, pepper, and Italian seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Remove from skillet and set aside, keeping warm.
  4. Reduce heat to medium. Add garlic and sun-dried tomatoes to the skillet. Sauté until fragrant, about 1-2 minutes.
  5. Pour in chicken broth and simmer, scraping up any browned bits from the bottom of the pan (deglazing).
  6. Stir in heavy cream and bring to a gentle simmer.
  7. Reduce heat to low. Stir in mozzarella cheese (and Parmesan, if using) until melted and smooth.
  8. Return cooked chicken to the pan. Add drained pasta and toss to coat. Add a splash of reserved pasta water if the sauce is too thick.
  9. Taste and adjust seasoning with salt, pepper, and red pepper flakes, if desired.
  10. Sprinkle with fresh basil or parsley before serving.