Ingredients
For the chicken and pasta:
2 large chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil (preferably from the jar of sun-dried tomatoes)
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
250 g (8 oz) penne or your favorite pasta
For the creamy mozzarella sauce:
3 tablespoons unsalted butter
4 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper flakes (optional, for heat)
Fresh basil, chopped (for garnish)
