Ingredients
Directions
BRING a large pot of salted water to a BOIL; ADD pasta; COOK pasta to al dente according to package instructionsRESERVE one cup of pasta cooking water.
DRAIN pasta; TOSS with a small amount of olive oil to prevent sticking; SET ASIDE.
SEASON chicken pieces with kosher salt, Italian seasoning, black pepper, paprika, and red pepper flakes.
In a large skillet set to medium high, HEAT 1 tablespoon of oil reserved from the sun-dried tomato jar plus 1 tablespoon butter.
ADD the chicken pieces, sauteing chicken until cooked through, about 3-4 minutes; REMOVE; SET aside on a platter to catch any chicken juices.
ADD garlic and sun-dried tomatoes to skillet; COOK about 1 minute, STIRRING often.
STIR in cream; let sauce come to a SIMMER; STIR in mozzarella and Parmesan until cheeses have melted.
ADD pasta, cooked chicken, and any juices caught on the platter; STIR to combine wellIf needed to thin out the sauce, STIR in reserved pasta water a little bit at a time.
STIR in basil and serve.