Are you in search of a new recipe to spice up your dinner routine? Look no further! This Sun-Dried Tomato Pasta with Chicken and Mozzarella is not only bursting with flavor but also easy to make, making it a perfect choice for both weeknight dinners and special occasions.
Ingredients:
- 3 garlic cloves, minced: Garlic adds a punch of flavor that’s fundamental to the depth of this dish.
- 4 oz sun-dried tomatoes: These tomatoes bring a tangy and intense flavor that’s the star of the recipe.
- 2 tablespoons olive oil: For sautéing, olive oil is a healthy and flavorful choice.
- 1 lb chicken breast tenderloins, sliced: Chicken adds lean protein, making the dish satisfying and filling.
- ¼ teaspoon salt: Enhances the natural flavors of the ingredients.
- ¼ teaspoon paprika: Adds a hint of smokiness and color.
- 1 cup half and half (or ½ cup heavy cream + ½ cup milk): The creamy base of your sauce.
- 1 cup mozzarella cheese, shredded: Adds gooey, melty goodness to the pasta.
- 8 oz penne pasta (gluten-free brown rice pasta for a gluten-free option): The pasta serves as the perfect canvas for the sauce.
- 1 tablespoon basil: Fresh basil brings a bright, herbal note.
- ¼ teaspoon red pepper flakes: For a spicy kick that balances the creaminess.
- ½ cup reserved cooked pasta water: Helps adjust the sauce’s consistency.
- ¼ teaspoon salt (to taste): Additional seasoning for perfection.
Directions:
- Prepare the Ingredients: Start by sautéing garlic and sun-dried tomatoes in olive oil over medium heat for about a minute, until the garlic is fragrant. Then, remove the tomatoes while leaving the flavorful oil in the skillet.
- Cook the Chicken: Season the chicken with salt and paprika for a simple yet effective flavoring. Cook it on high heat for a minute on each side. The high heat ensures a good sear. Then, set it aside.
- Boil the Pasta: Follow the package instructions for the pasta, remembering to reserve some pasta water before draining. This starchy water is key for achieving the perfect sauce consistency.
- Create the Sauce: Cut the sun-dried tomatoes into smaller pieces and return them to the skillet with the chicken. Add the half-and-half and mozzarella cheese. Stir over a gentle boil until the cheese melts into a creamy and irresistible sauce.
- Combine and Serve: Mix the drained pasta with the creamy sauce. Stir in basil and red pepper flakes for an extra layer of flavor. Use the reserved pasta water to adjust the sauce’s thickness to your liking. Let everything simmer briefly to allow the flavors to meld together beautifully.
Serving Suggestions:
This pasta dish is wonderfully versatile. Serve it as is for a comforting meal, or pair it with a crisp green salad and garlic bread for a more rounded dinner. For wine enthusiasts, a glass of Chardonnay or Sauvignon Blanc pairs splendidly with the creamy sauce and tangy tomatoes.
Nutritional Information:
- Kcal: 550 kcal per serving
- Servings: Makes 4 servings
Prep time is a swift 20 minutes, with a cooking time of another 20 minutes. In just 40 minutes, you’ll have a gourmet-level dish ready to impress your family or guests.
Give this Sun-Dried Tomato Pasta with Chicken and Mozzarella a try, and it might just become your new go-to recipe for its delightful combination of flavors and ease of preparation. Whether it’s a simple family dinner or a special gathering, this dish is sure to please.
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Ingredients:
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 mozzarella cheese, shredded (pre-shredded Mozzarella, not fresh)
8 oz penne pasta (gluten-free brown rice pasta for a gluten-free option)
1 tablespoon basil
¼ teaspoon red pepper flakes
½ cup reserved cooked pasta water (or more, as needed)
¼ teaspoon salt (to taste)
Directions:
In a large skillet, sauté garlic and sun-dried tomatoes in 2 tablespoons of olive oil over medium heat for 1 minute until the garlic is fragrant. Remove the tomatoes, keeping the oil in the skillet.
Season chicken with salt and paprika. Cook on high heat for 1 minute each side, then remove from heat.
Cook pasta as directed, reserving some pasta water. Drain.
Cut sun-dried tomatoes into smaller pieces, return to the skillet with the chicken.
Add half-and-half and Mozzarella. Bring to a gentle boil, then simmer, stirring until the cheese melts into a creamy sauce.
Combine sauce with drained pasta. Stir in basil and red pepper flakes.
If sauce thickens too much, thin with reserved pasta water. Season with salt and red pepper flakes, to taste.
Let simmer briefly to meld flavors.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 550 kcal | Servings: 4 servings