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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/sun-dried-tomato-pasta-with-chicken-and-creamy-mozzarella-sauce-recipe/