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 rich, satisfying meal full of flavor. The combination of tender chicken, tangy sun-dried tomatoes, and a luscious cheese sauce makes it a perfect weeknight dinner that feels special.

Ingredients

• 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 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)
• Additional salt to taste

Instructions

1. Step 1: In a large skillet, sauté the minced garlic and drained sun-dried tomatoes in 2 tablespoons of the reserved olive oil over medium heat for about 1 minute until the garlic is fragrant.
2. Step 2: Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind.
3. Step 3: Season the sliced chicken with 1/4 teaspoon salt and 1/4 teaspoon paprika. Add the chicken to the skillet and cook over high heat for 1 minute on each side, then remove from heat.
4. Step 4: Cook the penne pasta according to package instructions. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
5. Step 5: Slice the sun-dried tomatoes into smaller pieces and return them to the skillet along with the cooked chicken.
6. Step 6: Pour in the half and half (or heavy cream and milk substitute) and add the shredded mozzarella cheese. Bring the mixture to a gentle boil.
7. Step 7: Reduce the heat to a simmer and stir constantly until the cheese melts and a creamy sauce forms.
8. Step 8: Add the cooked and drained pasta to the skillet, stirring to coat it evenly with the sauce.
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 to thin it to your desired consistency. Add a little at a time until the sauce loosens up.
11. Step 11: Taste and adjust seasoning with additional salt and red pepper flakes if needed. Let it simmer for a couple more minutes to allow flavors to meld.
12. Step 12: Serve warm and enjoy your creamy, flavorful pasta dish.

Tips & Variations

• For a dairy-free version, substitute half and half with coconut cream and use a dairy-free cheese alternative.
• Use gluten-free pasta to make this recipe suitable for gluten sensitivities.
• Adding fresh spinach or arugula at the end can add a fresh, green contrast to the creamy sauce.
• Pre-shredded mozzarella melts better for this dish than fresh mozzarella, which can be too wet.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or milk to loosen the sauce as it warms.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of shredded?

Fresh mozzarella is wetter and doesn’t melt into a smooth sauce as well as pre-shredded mozzarella, so it’s best to use shredded for this recipe.

What can I substitute for half and half?

You can use a mix of 1/2 cup heavy cream and 1/2 cup milk if you don’t have half and half on hand. For a lighter option, use all milk, but the sauce will be less creamy.

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

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★★★★★

4.5 from 137 reviews

This Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a delightful, savory dish featuring tender chicken breast tenderloins sautéed with fragrant garlic and sun-dried tomatoes. Tossed in a rich, creamy mozzarella and half-and-half sauce, and seasoned with basil and red pepper flakes, this pasta combines robust flavors with a luscious texture that’s perfect for a comforting dinner.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Tomato Mixture

• 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

Sauce and Pasta

• 1 cup half and half (or substitute with 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup mozzarella cheese, shredded (use pre-shredded, not fresh mozzarella)
• 8 oz penne pasta (gluten free option: gluten free brown rice pasta)
• 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. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil reserved from the sun-dried tomatoes jar over medium heat. Add the minced garlic and drained sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.
2. Remove Sun-Dried Tomatoes: Carefully remove the sun-dried tomatoes from the skillet, leaving the infused olive oil behind for cooking the chicken.
3. Cook Chicken: Season the sliced chicken breast tenderloins with 1/4 teaspoon salt and lightly coat with 1/4 teaspoon paprika for color. Place the chicken in the hot skillet and cook on high heat for 1 minute on each side until lightly browned. Remove from heat.
4. Cook Pasta: Meanwhile, cook the penne pasta according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining the pasta.
5. Prepare Sun-Dried Tomatoes: Slice the previously removed sun-dried tomatoes into smaller pieces and add them back to the skillet with the cooked chicken.
6. Make Creamy Sauce: Pour the half and half (or heavy cream and milk mixture) into the skillet along with the shredded mozzarella cheese. Heat gently, bringing the mixture to a gentle boil while stirring constantly.
7. Simmer and Melt Cheese: Reduce heat to a simmer immediately and continue stirring until all the cheese melts and a creamy sauce forms.
8. Combine Pasta with Sauce: Add the cooked and drained penne pasta to the skillet with the creamy mozzarella sauce and stir thoroughly to combine.
9. Season and Flavor: Stir in 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes to add aromatic and spicy notes to the pasta.
10. Adjust Sauce Consistency: If the sauce becomes too thick, add some of the reserved pasta water gradually, approximately 1/2 cup or as needed, until you reach desired consistency. Avoid adding all the water at once.
11. Final Seasoning and Simmer: Taste and adjust the seasoning with salt and additional red pepper flakes if desired. Let the dish simmer for a couple of minutes to allow the flavors to meld together well.
12. Serve: Once the sauce is creamy and the flavors are well combined, remove from heat and serve immediately, garnishing if desired.

Notes

• You can substitute half and half with a mixture of 1/2 cup heavy cream and 1/2 cup milk if desired for a richer sauce.
• Use pre-shredded mozzarella cheese instead of fresh mozzarella to ensure better melting and creamier texture.
• For a gluten-free version, swap penne pasta with gluten-free brown rice pasta.
• Reserve some pasta cooking water to help thin out the sauce if it becomes too thick.
• Adjust salt carefully to enhance the flavors of basil and sun-dried tomatoes without overpowering the dish.

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