½ cup of julienne sun-dried tomatoes + more for garnish
2 cups of chopped rotisserie chicken
3 cups of heavy whipping cream
1 cup of shredded smoked or regular mozzarella cheese + more for garnish
1 16-ounce bag of cooked penne pasta
Sliced green onions for garnish
Kosher salt and fresh cracked pepper to taste
Preheat the oven to 400°.
Add oil to a large cast iron skillet over medium-high heat and cook mushrooms until brown, about 5 to 6 minutes. Next, add in garlic, tomatoes, chicken, cream and cheese and cook for 3 to 4 minutes or until thick.
Add in the cooked pasta, salt and pepper and mix until combined.
Top off with some smoked mozzarella and bake for 10 minutes or until lightly browned.