Name: Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 3 garlic cloves, minced; 4 oz sun-dried tomatoes, chopped; 1 tbsp olive oil; 1 lb chicken breast tenderloins, sliced; ¼ tsp salt; ¼ tsp paprika; 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk); 1 cup shredded mozzarella cheese; 8 oz penne pasta; 1 tbsp dried basil; ¼ tsp red pepper flakes; ½ cup reserved pasta water (or more, as needed); Additional salt, to taste

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Why You’ll Love This Recipe

Rich and Creamy Sauce: The homemade sun-dried tomato sauce, crafted from scratch with cream, shredded mozzarella cheese, garlic, basil, and red pepper flakes, provides a luscious coating that complements the pasta and chicken perfectly.
Flavorful Ingredients: Sun-dried tomatoes and basil infuse the dish with authentic Mediterranean flavors, while a hint of paprika adds depth and warmth.
Simple Preparation: With straightforward steps and readily available ingredients, this recipe is both accessible and rewarding, making it ideal for weeknight dinners or special gatherings.

Ingredients

3 garlic cloves, minced
4 oz sun-dried tomatoes, chopped
1 tablespoon olive oil
1 lb chicken breast tenderloins, sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
1 cup shredded mozzarella cheese
8 oz penne pasta
1 tablespoon dried basil
¼ teaspoon red pepper flakes
½ cup reserved cooked pasta water (or more, as needed)
Additional salt, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Pasta: Cook the penne pasta according to the package instructions until al dente. Before draining, reserve at least ½ cup of the pasta cooking water. Set the pasta and reserved water aside.
Sauté Garlic and Sun-Dried Tomatoes: In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic and chopped sun-dried tomatoes for about 1 minute, until the garlic becomes fragrant.
Cook the Chicken: Season the sliced chicken tenderloins with ¼ teaspoon of salt and ¼ teaspoon of paprika. Add the seasoned chicken to the skillet with the garlic and sun-dried tomatoes. Cook on high heat for about 1 minute on each side, until the chicken is browned and cooked through. Remove the skillet from heat temporarily.
Prepare the Creamy Sauce: Return the skillet to medium heat. Add the half-and-half to the skillet, bringing it to a gentle boil. Reduce the heat to a simmer and add the shredded mozzarella cheese. Stir continuously until the cheese melts and the sauce becomes creamy.
Season the Sauce: Incorporate the dried basil and red pepper flakes into the sauce. Taste and adjust the seasoning with additional salt if necessary.
Combine Pasta and Sauce: Add the cooked and drained penne pasta to the skillet with the creamy sauce. Stir well to ensure the pasta is thoroughly coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.
Serve: Once the pasta is well-coated and heated through, remove from heat. Let the dish sit for a few minutes to allow the flavors to meld before serving.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: About 20 minutes
Cooking Time: Approximately 20 minutes
Total Time: Around 40 minutes

Variations

Vegetarian Option: Omit the chicken and increase the amount of sun-dried tomatoes or add vegetables like spinach, mushrooms, or bell peppers for a hearty meatless version.
Different Proteins: Substitute the chicken with shrimp, Italian sausage, or tofu to suit your preferences.
Cheese Alternatives: Experiment with other cheeses such as Asiago or Parmesan to introduce different flavor profiles.
Herb Enhancements: Fresh herbs like parsley or oregano can be added for additional freshness and aroma.

Storage/Reheating

Storage: Transfer any leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Reheat the pasta gently on the stovetop over low heat, adding a splash of milk or cream to restore creaminess. Alternatively, microwave individual portions, stirring occasionally, until warmed through.

FAQs

What type of sun-dried tomatoes should I use?

You can use either sun-dried tomatoes packed in oil or dry-packed. If using oil-packed, drain them before chopping; if using dry-packed, consider rehydrating them in warm water for about 10 minutes to soften.

Can I make this dish ahead of time?

Yes, you can prepare the dish in advance. Store it in the refrigerator and reheat as needed, though the sauce may thicken upon cooling. Adding a bit of milk or cream during reheating can help restore its original consistency.

Is there a substitute for half-and-half?

If half-and-half is unavailable, you can substitute it with a mixture of equal parts heavy cream and milk.

How can I make this dish spicier?

To add more heat, increase the amount of red pepper flakes or incorporate a pinch of cayenne pepper into the sauce.

What other pasta shapes work well with this sauce?

While penne is recommended, other short pasta shapes like rigatoni, fusilli, or farfalle also pair well with the creamy sauce.

Can I use fresh basil instead of dried?

Absolutely! Fresh basil can provide a more vibrant flavor. Use about