° 2 tablespoons olive oil
° 1 pound of chicken breast, cut into strips
° 3 garlic cloves, minced
° Half a teaspoon of red pepper flakes
° Half a teaspoon of salt
° Half a teaspoon of paprika
° 1 c. Half and Half (or use c. heavy cream + c. milk)
° 4 ounces sun-dried tomatoes
° 8 ounces penne pasta (gluten-free, use gluten-free brown rice pasta)
° 1 c. shredded mozzarella (do not use fresh mozzarella, use pre-grated mozzarella)
° ½ c. Reserve cook pasta water
° Half a teaspoon of salt, to taste
° 1 tablespoon of basil
Step 1: Saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons olive oil in a large skillet for about 1 minute over medium heat, until fragrant. Set the sun-dried tomatoes aside, reserving the olive oil.
Step 2: Season the chicken with salt and paprika. Add it to the skillet and cook for about 1 minute per side. Set the chicken strips aside when they are done.
Step 3: Following the package directions, cook the pasta. Strain when done, and save some of the cooked pasta for later.
Step 4: Cut the sun-dried tomatoes into small slices and put them in the pan with the chicken.
Step 5: For a creamy pasta sauce, add half and half of the mozzarella to the skillet. Boil everything gently, then quickly reduce until tender. Continue cooking until cheese melts and a creamy sauce forms, stirring constantly.
Step 6: Add the cooked pasta to the skillet and toss to coat with the creamy sauce. Add 1 tablespoon of basil and about 1/4 teaspoon of red pepper flakes. If the sauce is too thick, you can add about ½ cup of the reserved cooked pasta water.
Step 7: Sprinkle the chicken noodles with additional salt and red pepper flakes to taste. Leave everything to simmer for a few more minutes.