Looking for a delicious and easy pasta recipe that’s perfect for any night of the week? Try this Sun-Dried Tomato Pasta with Chicken and Mozzarella! This dish combines tender chicken, sun-dried tomatoes, and a creamy mozzarella sauce for a comforting meal that’s sure to please everyone at the table. Plus, it’s ready in just 40 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 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:
- Sauté the Garlic and Tomatoes
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic becomes fragrant.
- Remove the sun-dried tomatoes from the skillet, keeping the oil in the pan.
- Cook the Chicken
- Season the sliced chicken breast tenderloins with ¼ teaspoon of salt and ¼ teaspoon of paprika.
- Increase the skillet heat to high and cook the chicken for 1 minute on each side until slightly browned.
- Remove the chicken from the skillet and set aside.
- Prepare the Pasta
- Cook the penne pasta according to the package instructions.
- Reserve ½ cup of the pasta water before draining the pasta.
- Make 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 shredded mozzarella to the skillet. Bring the mixture to a gentle boil, then reduce the heat and let it simmer, stirring continuously until the cheese has melted and the sauce is creamy.
- Combine Pasta and Sauce
- Add the cooked and drained pasta to the skillet with the sauce. Stir to combine well.
- Mix in 1 tablespoon of basil and ¼ teaspoon of red pepper flakes.
- If the sauce becomes too thick, thin it out with some of the reserved pasta water until you reach your desired consistency.
- Season with additional salt and red pepper flakes to taste.
- Simmer and Serve
- Let the pasta and sauce simmer briefly to allow the flavors to meld together.
- Serve hot and enjoy your flavorful Sun-Dried Tomato Pasta with Chicken and Mozzarella!
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories: 550 kcal per serving
- Servings: 4
This recipe is perfect for those busy nights when you want something quick but still packed with flavor. The combination of sun-dried tomatoes, creamy mozzarella, and tender chicken is sure to become a family favorite. Enjoy!
Sun-Dried Tomato Pasta with Chicken and Mozzarella
- Total Time: 40 minutes
- Yield: 4 1x
Description
Embark on a culinary journey with our Sun-Dried Tomato Pasta with Chicken and Mozzarella, a dish that promises to delight your palate and bring a taste of Italy into your kitchen. This recipe combines the robust flavors of sun-dried tomatoes and tender chicken breast, enveloped in a creamy, mozzarella-infused sauce, all served atop perfectly cooked penne pasta. It’s a symphony of flavors and textures, blending the sweetness of tomatoes with the savory depth of chicken and the smooth richness of mozzarella cheese.
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)
Instructions
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
- Cook Time: 20 minutes
Nutrition
- Calories: 550