Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Rich, cheesy, and bursting with flavor—this sun-dried tomato chicken pasta is tossed in a creamy mozzarella sauce for the ultimate comfort meal.
- 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.
