Preparation Steps

• In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil for 1 minute on medium heat until the garlic is fragrant.
• Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
• Add sliced chicken (salted and lightly covered in paprika) and cook on high heat for 1 minute on each side. Remove from heat.
• Cook pasta according to package instructions. Reserve some cooked pasta water and drain the pasta.
• Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken.
• Add half-and-half and shredded mozzarella cheese to the skillet. Bring to a gentle boil.
• Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and a creamy sauce forms.
• Add the cooked and drained pasta to the skillet with the cream sauce and stir to combine.
• Add basil and red pepper flakes. Stir to combine.
• If the sauce is too thick, add about 0.5 cup of reserved cooked pasta water to thin it out. Add gradually as needed.
• Season the chicken pasta with salt and more red pepper flakes, to taste. Let it simmer for a couple of minutes for flavors to combine.