Sun-Dried Tomato Pasta with Chicken and Mozzarella 🍅🍗🧀
Are you in the mood for a quick and delicious pasta dish that bursts with flavor? This Sun-Dried Tomato Pasta with Chicken and Mozzarella is the perfect recipe for a cozy dinner at home. The combination of sun-dried tomatoes, tender chicken, and creamy mozzarella creates a mouthwatering dish that’s sure to impress your family or guests. Plus, it’s ready in just 35 minutes!
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 use ½ cup heavy cream + ½ cup milk) 🥛
- 1 cup mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 🧀
- 8 oz penne pasta (for gluten-free, use gluten-free brown rice pasta) 🍝
- 1 tablespoon basil 🌿
- ¼ teaspoon red pepper flakes 🌶️
- ½ cup reserved cooked pasta water or more 💧
- ¼ teaspoon salt, to taste 🧂
Instructions
1️⃣ Sauté the Aromatics:
In a large skillet, heat 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) over medium heat. Add minced garlic and sun-dried tomatoes (drained from oil) and sauté for 1 minute until the garlic is fragrant. 🍳
2️⃣ Prepare the Chicken:
Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind. Add the sliced chicken, which has been seasoned with salt and lightly dusted with paprika for color. Cook the chicken on high heat for 1 minute on each side until it’s just cooked through, then remove it from the skillet. 🍗
3️⃣ Cook the Pasta:
Meanwhile, cook the pasta according to the package instructions. Be sure to reserve some of the pasta cooking water before draining the pasta. 🍝
4️⃣ Combine Ingredients:
Slice the sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken. 🔪
5️⃣ Make the Creamy Sauce:
Pour the half-and-half (or the combination of heavy cream and milk) into the skillet and add the shredded mozzarella cheese. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir continuously until the cheese has melted and a creamy sauce forms. 🥄
6️⃣ Finish the Dish:
Add the cooked and drained pasta to the skillet, stirring to coat the pasta with the sauce. Mix in the basil and red pepper flakes. 🌿🌶️
7️⃣ Adjust the Sauce:
If the sauce is too thick, gradually add the reserved pasta water, a little at a time, until the desired consistency is reached. 💧
8️⃣ Season and Serve:
Taste and adjust the seasoning with salt and more red pepper flakes if needed. Let the dish simmer for a couple of minutes to allow the flavors to meld together. 🍽️
👉 Tip: Make sure to salt the dish just enough to enhance the flavors of the basil and sun-dried tomatoes. 🌿🍅
Recipe Notes
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Calories: 400 Kcal per serving
- Servings: 4 servings
This Sun-Dried Tomato Pasta with Chicken and Mozzarella is the perfect combination of comfort and flavor. The sun-dried tomatoes add a tangy sweetness, while the mozzarella cheese creates a creamy, irresistible sauce. Whether you’re serving it for a weeknight dinner or a special occasion, this dish is sure to become a favorite! Enjoy your delicious meal!
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Sun-Dried Tomato Pasta with Chicken and Mozzarella 🍅🍗🧀
- Total Time: 35min
- Yield: 4 1x
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 use ½ cup heavy cream + ½ cup milk) 🥛
1 cup mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella) 🧀
8 oz penne pasta (for gluten free, use gluten free brown rice pasta) 🍝
1 tablespoon basil 🌿
¼ teaspoon red pepper flakes 🌶️
½ cup reserved cooked pasta water or more 💧
¼ teaspoon salt to taste 🧂
Instructions
1️⃣ In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. 🍳
2️⃣ Remove the sun-dried tomatoes from the skillet, leaving the olive oil. 🍅
3️⃣ Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat. 🍗
4️⃣ Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta. 🍝
5️⃣ Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken. 🔪
6️⃣ To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil. 🍶🧀
7️⃣ Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 🥄
8️⃣ Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine. 🍲
9️⃣ Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine. 🌿🌶️
🔟 If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once – you might need less or more of it. 💧
1️⃣1️⃣ Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. 🍽️
👉 Note: Make sure to salt the dish just enough to bring out the flavors of basil and sun-dried tomatoes. 🌿🍅
- Prep Time: 15min
- Cook Time: 20min
Nutrition
- Calories: 400 Kcal