I love how this recipe combines hearty chicken, creamy cheese, and tangy sun-dried tomatoes into one satisfying dish. It’s easy enough for a weeknight but flavorful enough to serve to guests. The creamy sauce comes together in the same skillet, so cleanup is simple. The basil and red pepper flakes add freshness and just the right kick, while the mozzarella brings everything together in a melty, comforting way.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 garlic cloves, minced
4 oz sun-dried tomatoes (drained if packed in oil)
2 tablespoons olive oil (from the sun-dried tomato jar, if using)
1 lb chicken breast tenderloins, sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half-and-half (or ½ cup milk + ½ cup heavy cream)
1 cup shredded mozzarella cheese (pre-shredded, not fresh)
8 oz penne pasta (or gluten-free brown rice pasta)
1 tablespoon basil
¼ teaspoon red pepper flakes
½ cup reserved pasta water (or more as needed)
¼ teaspoon salt, to taste
Directions
I begin by sautéing the garlic and sun-dried tomatoes in 2 tablespoons of olive oil in a large skillet over medium heat for about 1 minute, just until fragrant.
I remove the sun-dried tomatoes and set them aside, leaving the infused oil in the pan.
I season the sliced chicken with salt and paprika, then cook it in the hot skillet for about 1 minute per side over high heat, just to give it color. I remove it from the pan and set it aside.
While the chicken cooks, I boil the pasta according to package instructions. Before draining, I reserve at least ½ cup of the pasta water.
I slice the sun-dried tomatoes into smaller pieces and return them to the skillet, along with the cooked chicken.
I pour in the half-and-half and add the shredded mozzarella, stirring constantly over low heat until the cheese melts and the sauce becomes smooth and creamy.
I stir in the drained pasta, then add the basil and red pepper flakes, mixing until everything is coated.
If the sauce is too thick, I gradually add the reserved pasta water until it reaches the perfect consistency.
I let the pasta simmer for a minute or two so the flavors blend, then season with extra salt or red pepper flakes if needed.
Servings and timing
This recipe serves 4 people. Prep time: 20 minutes Cook time: 20 minutes Total time: 40 minutes
Variations
When I want to make it my own:
I use grilled or rotisserie chicken to save time.
I add spinach or sautéed mushrooms for more veggies.
I mix in a little parmesan for extra richness.
I swap penne with fettuccine or farfalle for a fun twist.
For extra spice, I increase the red pepper flakes or add a pinch of cayenne.
Storage/Reheating
This pasta stores well for leftovers:
I refrigerate it in an airtight container for up to 3 days.
To reheat, I warm it on the stove or in the microwave with a splash of milk or pasta water to loosen the sauce.
I avoid freezing because the cream and cheese sauce may separate when thawed.
FAQs
Can I use fresh mozzarella?
I don’t recommend it. Fresh mozzarella has too much moisture and doesn’t melt smoothly into the sauce. Pre-shredded mozzarella works best here.
Can I make this pasta ahead of time?
Yes. I often cook the chicken and prep the sauce a day ahead, then reheat and add fresh-cooked pasta just before serving for the best texture.
What can I use instead of half-and-half?
I mix equal parts milk and heavy cream as a substitute. I’ve also used just heavy cream for a richer sauce or just milk with extra cheese for a lighter version.
Is this dish spicy?
It has a mild kick from the red pepper flakes, but I can easily adjust the heat by using less (or adding more if I want it spicier).
Can I make it vegetarian?
Yes—I leave out the chicken and sometimes add roasted vegetables like zucchini or broccoli instead. The sauce is rich enough to stand on its own.
Conclusion
Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is one of those recipes I keep coming back to. It’s rich, flavorful, and packed with comforting ingredients, yet still easy enough for any night of the week. With the bold flavor of sun-dried tomatoes and a creamy mozzarella sauce, every bite is satisfying and full of warmth.
Rich, cheesy, and bursting with flavor—this sun-dried tomato chicken pasta is tossed in a creamy mozzarella sauce for the ultimate comfort meal.
Author:Ella
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course, Pasta
Method:Stovetop
Cuisine:American, Italian-Inspired
Ingredients
3 garlic cloves, minced
4 oz sun-dried tomatoes (drained if packed in oil)
2 tablespoons olive oil (reserved from the sun-dried tomato jar if available)
1 lb chicken breast tenderloins, sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half-and-half (or ½ cup milk + ½ cup heavy cream)
1 cup shredded mozzarella cheese (do not use fresh mozzarella)
8 oz penne pasta (use gluten-free if needed)
1 tablespoon dried basil
¼ teaspoon red pepper flakes (or more, to taste)
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 olive oil over medium heat for 1 minute until fragrant.
Remove sun-dried tomatoes from skillet, leaving oil behind.
Add sliced, seasoned chicken (salt + paprika) to the skillet and sear on high heat for 1 minute per side. Remove from heat.
Cook penne pasta according to package instructions. Reserve ½ cup of pasta water, then drain pasta.
Slice the sun-dried tomatoes into smaller pieces and return to the skillet with the chicken.
Add half-and-half and shredded mozzarella to the skillet. Bring to a gentle boil, then reduce to a simmer, stirring until the cheese is fully melted and sauce is creamy.
Add drained pasta to the sauce. Stir in dried basil and red pepper flakes.
Thin sauce with reserved pasta water as needed, a little at a time.
Season to taste with salt and additional red pepper flakes. Let simmer a few minutes for flavors to meld.
Serve warm and enjoy!
Notes
Half-and-half substitute: Use ½ cup milk + ½ cup heavy cream.
Mozzarella tip: Use pre-shredded mozzarella—do not use fresh mozzarella packed in brine or water.
Sun-dried tomatoes: If using the oil-packed kind, drain well and reserve 2 tablespoons of the oil for extra flavor.
For a gluten-free option, use brown rice pasta or your favorite GF penne.
