Directions:
Cook the penne pasta according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Add the chicken pieces to the skillet and season with salt, pepper, and dried Italian seasoning. Cook until the chicken is browned and cooked through, about 5-7 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the sun-dried tomatoes (drained from any oil) and cook for 1-2 minutes to soften them slightly.
Reduce the heat to low and pour in the heavy cream. Stir well to combine with the tomatoes and bring to a simmer. Let it simmer for about 2-3 minutes to thicken slightly.
Add the shredded mozzarella cheese to the skillet and stir until melted and creamy.
Return the cooked chicken to the skillet and toss to coat it evenly with the creamy sauce.
Add the cooked penne pasta to the skillet and stir until the pasta is well coated with the sauce.
Allow the pasta to cook for an additional 2-3 minutes on low heat, stirring occasionally, to let the flavors meld together.
Remove from heat and garnish with fresh basil leaves, if desired.
Serve the creamy chicken penne pasta hot and enjoy!
I await your comments! Enjoy!
