Preparation Steps

• Cook the penne pasta according to package instructions. Drain and reserve 0.5 cup of pasta water.
• In a large skillet, sauté minced garlic and sun-dried tomatoes in olive oil over medium heat for about 1 minute. Remove the sun-dried tomatoes from the skillet and set aside.
• Season the sliced chicken with salt and paprika. Add the chicken to the skillet and cook over medium-high heat until browned and cooked through.
• Return the sun-dried tomatoes to the skillet. Pour in the half and half and add the shredded mozzarella cheese.
• Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir continuously until the cheese is completely melted and the sauce is smooth.
• Stir in the dried basil and red pepper flakes.
• Add the cooked pasta to the skillet and toss to combine, adding a splash of reserved pasta water if the sauce is too thick. Serve immediately.