Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 1 garlic clove, minced
- 1/4 cup oil-packed sun-dried tomatoes, chopped
- 1 teaspoon kosher salt
- 1 pound cooked chicken breast, shredded
- 1 (16-ounce) package pasta, cooked
- 2 tablespoons fresh basil leaves, chopped
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
1. Soften the Onion
Heat 1 tablespoon of olive oil in a large sauté pan over medium heat.
Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened.
2. Build the Flavor
Add the minced garlic, chopped sun-dried tomatoes, and kosher salt.
Cook for another 1 minute, stirring so the garlic becomes fragrant without browning too much.
3. Bring It All Together
Add the cooked pasta, shredded chicken, remaining 1 tablespoon of olive oil, chopped basil, mozzarella, and Parmesan.
Stir everything together over medium heat until warmed through and the cheeses begin to melt.
4. Serve
Spoon into bowls and serve while warm, with a little extra Parmesan or fresh basil if you like.
Notes
- Use leftover chicken: This recipe is a great way to turn leftover roasted or grilled chicken into a new dinner.
- Cook the pasta ahead: Having cooked pasta in the refrigerator makes this meal come together even faster.
- Don’t overcook the cheese: Once the mozzarella starts melting, the pasta is ready to serve.
- Save some pasta water: If the finished pasta feels a little dry, add a splash of reserved pasta water while stirring.
