144 Chicken Pasta


  • 4 Boneless Skinless Chicken Breasts (cut into 1 inch cubes)
  • 3 Garlic Cloves (minced)
  • 1 Small Jar Sun Dried Tomatoes (Chopped)
  • 3 T Sundried Tomato Oil (drained from jar)
  • 2 T. Olive Oil
  • 1 1/2 C. Half & Half
  • 1 Box Penne Pasta
  • 1 1/2 C. Shredded Mozzarella Cheese
  • 1/2 C. Shredded Parmesan Cheese
  • 3 t. Italian Seasoning
  • 1 T. Paprika
  • 1 T. Chili Powder
  • 1 t. Red Pepper Flakes
  • 1/2 t. Kosher Salt


  1. In a large pan heat sundried tomato oil and olive oil over medium heat.
  2. Cook pasta according to box directions.
  3. Saute Garlic and tomatoes in pan for about a min until they become fragrant.
  4. Remove garlic and tomatoes to a small bowl and set aside.
  5. Return pan to heat adding a little more oil if necessary.
  6. Combine chicken, italian seasoning, paprika, chili powder, red pepper flakes and salt in pan.
  7. Cook chicken until tender.
  8. Return tomatoes and garlic to pan.
  9. Add in cheese and half & half and stir until a smooth sauce forms.
  10. Mix in pasta.
  11. If the sauce is to thick add a little of the pasta water to the pan.

inspired by: juliasalbum.com

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