Creamy Cheesy Pasta with Chicken, Sun-Dried Tomatoes and Mushrooms


  • 10 oz. penne pasta
  • 1/2 cup reserved pasta water
  • 1 (7 oz.) jar sun-dried tomatoes in oil
  • 1 (8 oz.) package sliced mushrooms
  • 3 tsp garlic, minced
  • 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
  • 2 tsp. seasoned salt
  • 1 cup fat-free half and half
  • 1/2 tbsp. dried basil
  • 1/2 tbsp. dried Italian seasoning
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup Parmesan-Romano blend cheese, shredded

Cook penne according to package directions. Reserve 1/2 cup water and then drain pasta. Set aside.

Drain sun-dried tomatoes over a bowl to reserve liquid. Cut tomatoes into thin strips.

Add 1.5 tbsp. reserved sun-dried tomato oil to a pan over medium heat. Add mushrooms, sun-dried tomatoes and garlic and cook for 5 minutes or until mushrooms are tender. Remove mixture from pan and reserve in a bowl.

Sprinkle both sides of chicken with seasoned salt. Add 2 more tablespoons reserved sun-dried tomato oil to pan. Add seasoned chicken and cook for 5-7 minutes or until done. Remove chicken from pan and place on a plate. Drain fat/oil from the pan.

Add cooked sun-dried tomato/mushroom mixture and half and half to pan. Add basil and Italian seasoning. Bring to a boil. Reduce heat to low and add cheeses. Continuously stir and immediately add 1/2 cup reserved pasta water. Stir until cheese is melted and mixture is combined.

Add chicken and pasta to the pan and stir to coat. Serve immediately.

by The Savvy Kitchen