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
