Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe

Introduction

This Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a deliciously rich and comforting dish. Combining tender chicken, tangy sun-dried tomatoes, and a smooth, cheesy sauce, it’s perfect for a satisfying weeknight dinner.

Ingredients

• 3 garlic cloves, minced
• 4 oz sun-dried tomatoes
• 2 tablespoons olive oil
• 1 lb chicken breast tenderloins, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup shredded mozzarella cheese (pre-shredded, not fresh)
• 8 oz penne pasta (use gluten free brown rice pasta for gluten free)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved cooked pasta water (or more as needed)
• 1/4 teaspoon salt (to taste)

Instructions

1. Step 1: In a large skillet, sauté the minced garlic and sun-dried tomatoes (drained from their oil) in 2 tablespoons of olive oil reserved from the sun-dried tomatoes jar over medium heat for 1 minute until the garlic is fragrant.
2. Step 2: Remove the sun-dried tomatoes from the skillet, leaving the olive oil in the pan.
3. Step 3: Add the sliced chicken, seasoned with 1/4 teaspoon salt and 1/4 teaspoon paprika, to the skillet and cook over high heat for 1 minute on each side. Remove from heat.
4. Step 4: Cook the penne pasta according to package instructions. Reserve about 1/2 cup of the cooking water before draining the pasta.
5. Step 5: Slice the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken.
6. Step 6: Pour the half and half (or cream and milk mixture) into the skillet along with the shredded mozzarella cheese, then bring to a gentle boil.
7. Step 7: Reduce heat to a simmer immediately, stirring constantly until the cheese is fully melted and a creamy sauce forms.
8. Step 8: Add the cooked and drained pasta to the skillet, stirring to combine evenly with the sauce and chicken.
9. Step 9: Stir in 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes.
10. Step 10: If the sauce is too thick, gradually add reserved pasta water, about 1/2 cup, until reaching desired creaminess. Add the water slowly, as you may need less or more.
11. Step 11: Taste and adjust seasoning with additional salt and red pepper flakes if desired. Let the dish simmer for a couple of minutes to blend the flavors.
12. Step 12: Serve hot, ensuring the flavors of basil and sun-dried tomatoes are well balanced by the salt.

Tips & Variations

• Use pre-shredded mozzarella cheese instead of fresh to achieve a smoother melting sauce.
• For a dairy-free option, substitute half and half with coconut milk and use a dairy-free cheese alternative.
• Add spinach or kale along with the sun-dried tomatoes for extra greens and nutrients.
• If you prefer a spicier kick, increase the red pepper flakes to taste.
• For gluten-free pasta, choose a high-quality gluten-free brown rice penne to maintain texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and heat gently on the stove or in the microwave to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

It’s best to use pre-shredded mozzarella for this recipe because it melts smoothly and helps create a creamy sauce. Fresh mozzarella contains more moisture and may result in a runnier sauce.

What can I use if I don’t have half and half?

You can substitute half and half by mixing equal parts heavy cream and milk. This will provide a similar richness and consistency for the sauce.

Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe

Print Recipe

★★★★★

4.8 from 562 reviews

A flavorful and creamy Sun-Dried Tomato Pasta with tender chicken breast cooked in a luscious mozzarella cheese sauce. This dish combines rich sun-dried tomatoes, aromatic garlic, and a hint of spice from red pepper flakes to create an irresistible Italian-inspired meal perfect for a cozy dinner.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Sauce and Chicken

• 3 garlic cloves, minced
• 4 oz sun-dried tomatoes (drained from oil)
• 2 tablespoons olive oil (reserved from sun-dried tomatoes jar)
• 1 lb chicken breast tenderloins, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 cup half and half (or 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup shredded mozzarella cheese (pre-shredded, not fresh)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes
• 1/2 cup reserved cooked pasta water (or more)
• Additional salt to taste

For the Pasta

• 8 oz penne pasta (use gluten free brown rice pasta for gluten free option)

Instructions

1. Sauté garlic and sun-dried tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and drained sun-dried tomatoes, sautéing for about 1 minute until the garlic becomes fragrant.
2. Remove sun-dried tomatoes temporarily: Take out the sun-dried tomatoes from the skillet, leaving the olive oil behind for cooking the chicken.
3. Cook the chicken: Season the sliced chicken with 1/4 teaspoon salt and paprika. Add the chicken to the skillet and cook over high heat for 1 minute on each side until lightly browned. Then remove from heat.
4. Cook the pasta: Prepare the penne pasta according to package instructions. Reserve about 1/2 cup of pasta water before draining the pasta completely.
5. Combine sun-dried tomatoes and chicken: Slice the removed sun-dried tomatoes into smaller pieces and return them to the skillet with the cooked chicken.
6. Make the creamy sauce: Pour in the half-and-half (or cream and milk mixture) and add the shredded mozzarella cheese. Bring the mixture to a gentle boil.
7. Simmer and stir: Reduce heat to a simmer immediately and stir constantly until the cheese melts fully and a creamy sauce forms.
8. Add pasta to sauce: Introduce the cooked and drained penne pasta into the skillet and stir to combine it with the creamy sauce.
9. Season with basil and red pepper flakes: Add 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes, mixing well to distribute the flavors.
10. Adjust sauce consistency: If the sauce appears too thick, gradually add reserved pasta water, about 1/2 cup at a time, until the desired consistency is reached.
11. Final seasoning and simmer: Taste and season the dish with additional salt and red pepper flakes as desired. Let the skillet simmer for a few minutes to meld the flavors.
12. Serve warm: Once flavors are combined and sauce is creamy and silky, remove from heat and plate your comforting sun-dried tomato chicken pasta.

Notes

• For a lighter cream sauce, substitute half and half with 1/2 cup heavy cream and 1/2 cup milk.
• Use gluten free brown rice penne pasta if gluten free is required.
• Pre-shredded mozzarella melts better and prevents clumping compared to fresh mozzarella.
• Adjust red pepper flakes to your preferred level of spiciness.
• Be careful not to over-salt the dish as sun-dried tomatoes and cheese already add saltiness.

Keywords: Sun-Dried Tomato Pasta, Chicken Pasta, Creamy Mozzarella Sauce, Italian Pasta Recipe, Easy Dinner, One-Pan Pasta