Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Why You’ll Love This Recipe

  • Quick and Easy: This dish comes together in just 40 minutes, making it ideal for weeknight dinners.
  • Rich and Creamy: The combination of mozzarella and cream creates a luscious sauce that coats each pasta piece perfectly.
  • Flavorful Ingredients: Sun-dried tomatoes add a burst of tanginess that complements the savory chicken and cheese.

Ingredients

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

  • 3 garlic cloves, minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons 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

Directions

  1. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet over medium heat, sauté minced garlic and sun-dried tomatoes in olive oil for about 1 minute until the garlic is fragrant.
  2. Cook the Chicken: Season the sliced chicken with salt and paprika. Add the chicken to the skillet and cook on high heat until it’s no longer pink in the center.
  3. Prepare the Sauce: Add half-and-half to the skillet and bring to a boil. Reduce to a simmer and add shredded mozzarella cheese. Stir until the cheese melts and forms a creamy sauce.
  4. Add Seasonings: Incorporate dried basil and red pepper flakes into the sauce. Adjust salt to taste.
  5. Combine with Pasta: Cook penne pasta according to package instructions until al dente. Reserve some pasta water. Add the cooked and drained pasta to the skillet with the sauce. Stir to combine, adding reserved pasta water as needed to achieve desired consistency.

Servings and Timing

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

Variations

  • Vegetarian Option: Omit the chicken and add vegetables like mushrooms or spinach for a meatless version.
  • Spicy Kick: Increase the amount of red pepper flakes for added heat.
  • Different Proteins: Substitute chicken with shrimp or tofu for a different protein source.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

What type of sun-dried tomatoes should I use?

You can use either sun-dried tomatoes packed in oil or dry-packed ones. If using oil-packed, drain them before use.

Can I use fresh mozzarella?

It’s recommended to use low-moisture, part-skim shredded mozzarella for the sauce to achieve the best consistency.

Is there a gluten-free option?

Yes, substitute regular penne with gluten-free pasta to accommodate dietary needs.

How can I make the sauce thicker?

Allow the sauce to simmer a bit longer to reduce and thicken. Adding more cheese can also help achieve a thicker consistency.

Can I prepare this dish ahead of time?

While best served fresh, you can prepare the components ahead and combine them just before serving. Store the sauce and pasta separately to prevent the pasta from absorbing too much sauce.

What other pasta shapes can I use?

Short pasta varieties like rigatoni, fusilli, or farfalle work well with this sauce.

Can I freeze the leftovers?

Cream-based sauces can sometimes separate upon freezing and reheating. It’s best to consume this dish fresh or refrigerated.

How do I prevent the cheese from clumping?

Ensure the sauce is at a low simmer when adding the cheese and stir continuously to promote smooth melting.

What can I serve alongside this pasta?

A fresh green salad or garlic bread pairs well with this creamy pasta dish.

How can I add more vegetables to this recipe?

Incorporate sautéed spinach, mushrooms, or roasted red peppers to enhance the nutritional value and flavor.

Conclusion

This Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a comforting and flavorful dish that’s sure to become a family favorite. Its rich, creamy sauce combined with tender chicken and tangy sun-dried tomatoes offers a delightful dining experience.


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chicken Mozzarella Pasta with Sun-Dried Tomatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Enjoy a creamy and flavorful Chicken Mozzarella Pasta with Sun-Dried Tomatoes. This easy-to-make, Italian-inspired dish features tender chicken, tangy sun-dried tomatoes, and a luscious mozzarella cheese sauce, perfect for a quick weeknight dinner or a cozy family meal.

 


Ingredients

  • 3 garlic cloves, minced
  • 4 oz sun-dried tomatoes
  • 2 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 cooked pasta water (or more, as needed)
  • Additional salt, to taste

Instructions

  • Sauté Garlic and Sun-Dried Tomatoes:
    Heat olive oil in a large skillet over medium heat. Sauté minced garlic and sun-dried tomatoes for 1 minute until garlic is fragrant.
  • Cook the Chicken:
    Season chicken slices with salt and paprika. Add to the skillet and cook on high heat until fully cooked and no longer pink in the center.
  • Prepare the Sauce:
    Pour half-and-half into the skillet and bring to a gentle boil. Lower the heat and stir in shredded mozzarella until melted, forming a creamy sauce.
  • Add Seasonings:
    Mix in dried basil and red pepper flakes. Taste and adjust salt if needed.
  • Combine with Pasta:
    Cook penne pasta according to package directions until al dente. Reserve ½ cup pasta water. Add drained pasta to the skillet and mix with the sauce, using pasta water as needed for desired consistency.

Notes

  • For a vegetarian version, omit the chicken and add sautéed mushrooms or spinach.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of milk or cream.
  • For gluten-free pasta, substitute regular penne with a gluten-free variety.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star