Ingredients:

  • 1 lb Penne or Rigatoni
  • 1.5 lbs Chicken Breast, cut into 1-inch cubes
  • 2 tbsp Sun-dried tomato oil
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 cup Heavy cream
  • 1/2 cup Pasta water
  • 3/4 cup Sun-dried tomatoes, drained and chopped
  • 3 cloves Garlic, minced
  • 1/2 cup Parmesan cheese, freshly grated
  • 1 tsp Dried oregano
  • 1/2 tsp Red pepper flakes
  • 2 cups Shredded Mozzarella cheese

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions.
  3. Before draining the pasta, scoop out 1/2 cup (120ml) of the cloudy pasta water and set it aside. Drain the pasta.
  4. Toss the cubed chicken with salt, pepper, and 1 tbsp of the sun-dried tomato oil.
  5. In a large mixing bowl, whisk together the heavy cream, reserved pasta water, minced garlic, oregano, and red pepper flakes.
  6. Stir in the chopped sun-dried tomatoes and grated Parmesan until the mixture is smooth.
  7. Fold in the undercooked pasta and the raw chicken cubes. Stir until every piece of pasta is coated in the velvety sauce.
  8. Pour the mixture into your greased baking dish, spreading it evenly to the edges.
  9. Top with a thick, even layer of shredded mozzarella.
  10. Bake for 20 minutes, or until the cheese has melted into a bubbling, mahogany-colored crust and the chicken is cooked through.