- 1 pound boneless skinless chicken breasts (cut in 1-inch cubes)
- 8 ounces penne pasta
- 4 ounces sun-dried tomatoes in oil
- 3 cloves garlic (minced)
- 1/2 teaspoon paprika
- 1 1/2 cups half and half
- 1 cup mozzarella cheese (shredded)
- 1 tablespoon dried basil
- 1/4 teaspoon crushed red pepper flakes
|Calories550Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Doran 18 days ago
Amazing I added a bit more of everything especially cheese
GeorgeSK 21 days ago
Easy, flexible, and very tasty recipe. I made it in a cast iron pan, and added some mushrooms about five minutes after I started the chicken. I think red peppers would also be nice. Pasta took longer than the chicken and sauce - next time I will get that cooked and drained before starting chicken. I also de-glazed the pan with a splash of water before adding the cream and cheese. I'll be making this again.
Stephanie Sheehan a month ago
This was delicious but I used extra cream and would do that again
Cat a month ago
Amazing flavor as is
rhinda 2 months ago
I left out the crushed red pepper flakes & used wheat penne and I got some mixed reactions but my daughter took the left overs to school.
Rita Tucker 8 months ago
So yummy, the whole family loved it. Easy week night meal, I will definitely make this again!
Orawan K. 8 months ago
Really good... my kids love it!
Jan K. 8 months ago
Wonderful! So easy and very tasty!