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