Marry Me Penne Pasta Recipe With Chicken & Creamy Mozzarella Sauce (20 Minutes) by Donna John

Some recipes are just too good to be true. This easy sundried tomato chicken pasta recipe with creamy mozzarella sauce has just a few simple ingredients, cooks up quickly and tastes amazing. From start to finish, you can have this marry me penne pasta on your plate in about 20 minutes.

Boneless chicken breasts are sliced thin and cooked quickly with sundried tomatoes and garlic in the oil the sundried tomatoes are packed in, which is full of flavor. The creamy mozzarella sauce is simply cream (half and half, milk or heavy cream), mozzarella cheese and a little paprika. Perfection!

Serve this easy pasta chicken recipe in a bowl with a fork (that's how we ate it) or serve with a salad, vegetable and bread for a complete meal. The leftovers reheat well for lunch or dinner the next day. Sprinkle the pasta with some freshly grated Parmesan cheese and a little chopped fresh parsley for color.

Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

• 8 ounces penne pasta, cooked according to package directions for al dente (reserve 1/2 cup of the pasta water)
• 1 pound boneless chicken breast, cut into thin slices
• 4 cloves garlic, minced
• 4 ounces sundried tomatoes in oil (from a 7-ounce jar), chopped
• 1/2 teaspoon paprika (divided)
• 1 cup half and half, milk or heavy cream
• 1 cup grated mozzarella cheese

Recipe Notes

• You could use an Italian cheese blend instead of just mozzarella. Use your favorite, but make sure it's a good melting cheese.

• Sprinkle with parsley flakes for a little color.

• You could use evaporated milk instead of half and half or heavy cream. I always have cans of evaporated milk in the pantry.

• Store any leftovers in an airtight container in the fridge. Reheat in the microwave. 

Here's how to make it:

1. Heat about 2 tablespoons of the oil from the sundried tomatoes in a large skillet. Add the chicken, garlic and sundried tomatoes. Season with salt, pepper and half of the paprika. Cook over medium-high heat until chicken is browned and just cooked through.
   
2. Add the half and half, grated cheese and remaining paprika. Season with salt and pepper. Cook, stirring, until cheese melts.
   
3. Add the cooked pasta and chicken. Cook about 2 minutes or until heated through. Add some of the pasta water if you want it thinner.
   
   

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