This Chicken Mozzarella Pasta with Sun-Dried Tomatoes combines tender chicken, creamy mozzarella, and sun-dried tomatoes in a rich, garlicky sauce.
You know those dishes you make once and think, Okay, that was good… but then somehow they sneak back into your life again and again? Yeah, this Chicken Mozzarella Pasta with Sun-Dried Tomatoes did exactly that.
It started on a random Tuesday. I was in one of those “nothing sounds good” moods, but my fridge was giving me some serious “Use Me Before I Expire” vibes. There was some leftover chicken, a half-full jar of sun-dried tomatoes I’d honestly forgotten about, and mozzarella that desperately needed a purpose.
I was tired, didn’t want a pile of dishes, and just needed something easy that still felt kinda fancy. So, I threw it all together with some garlic and cream, hoping for the best. And wow. The mozzarella melted into the sauce like a dream, the sun-dried tomatoes added this tangy sweetness, and the chicken was perfectly juicy.
My husband? He literally said, “Why haven’t you made this before?” So, yeah. Now, it’s a thing. And if you’re craving something comforting but not too complicated, I think you’re gonna love it too.
Why You’ll Love This Chicken Mozzarella Pasta With Sun-dried Tomatoes Recipe?
Let me break down why this pasta is the recipe you’ll keep coming back to:
- Quick Comfort: Ready in 40 minutes. Perfect for busy weeknights.
- Rich & Creamy: Mozzarella melts right into the sauce for that dreamy texture.
- Flavor Bomb: Garlic, sun-dried tomatoes, and basil? It’s like a flavor party.
- Family Approved: Even picky eaters can’t resist this one.
- Fancy Without the Fuss: Perfect for date night or a cozy dinner in.
Ingredient Notes:
This dish is proof that basic ingredients can make magic.
- Chicken Breast Tenderloins: Perfect for quick cooking and super tender.
- Sun-Dried Tomatoes: Sweet, tangy, and slightly chewy—chef’s kiss.
- Garlic: Honestly, can you ever have too much?
- Olive Oil: Brings out the flavors and keeps things light.
- Mozzarella Cheese: Melts into pure creamy bliss.
- Half-and-Half: Lighter than heavy cream but still gives that velvety finish.
- Penne Pasta: Holds onto the sauce perfectly.
- Fresh Basil: Adds a pop of color and fresh flavor.
- Red Pepper Flakes: A subtle heat that balances the creaminess.
Pro Tip: If you don’t have half-and-half, just mix equal parts heavy cream and milk. Works like a charm!
How To Make Chicken Mozzarella Pasta With Sun-dried Tomatoes?
Grab your skillet—this pasta comes together fast.
Step 1: Cook the Chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Toss in the garlic and sun-dried tomatoes. Let them sizzle for about 1 minute—just enough to get your kitchen smelling like an Italian bistro.
Remove the tomatoes and garlic from the skillet, leaving that flavor-packed oil behind.
Now, season your sliced chicken with salt and paprika. Cook it for 1 minute per side until golden brown. Set it aside with the tomatoes.
Step 2: Cook the Pasta
Meanwhile, bring a pot of salted water to a boil. Cook your penne pasta until perfectly al dente.
Pro Tip: Save ½ cup of the pasta water before draining—it’s liquid gold for your sauce later.
Step 3: Build the Creamy Sauce
Return the tomatoes and chicken to the skillet.
Pour in 1 cup of half-and-half and sprinkle in 1 cup of mozzarella. Let it come to a gentle simmer so the cheese melts beautifully.
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Step 4: Combine the Pasta & Sauce
Add the cooked pasta straight into the skillet. Gently toss everything together so the pasta gets coated in that creamy, cheesy goodness.
If the sauce feels a bit thick, stir in some of that reserved pasta water, just a splash at a time.
Step 5: The Final Touches
Sprinkle in basil leaves and a pinch of red pepper flakes for a little heat. Taste and adjust the salt if needed.
Step 6: Serve Hot
Spoon it onto plates, garnish with a little extra basil, and maybe even a sprinkle of Parmesan if you’re feeling fancy.
Trust me—your family will be scraping their plates clean.
Storage Options:
If you somehow don’t finish the whole skillet (good luck with that):
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not ideal since cream sauces can separate, but doable for 1-2 months.
- Reheat: Warm on the stovetop with a splash of milk to revive the creaminess.
Variations and Substitutions:
Feeling creative? Here are some fun twists:
- Protein Swap: Try shrimp, turkey, or even tofu for a veggie version.
- Gluten-Free: Use brown rice penne or your favorite gluten-free pasta.
- Cheese Boost: Add Parmesan or even a bit of smoked Gouda for extra richness.
- Spice Lovers: Double the red pepper flakes or add a dash of cayenne.
- Extra Veggies: Spinach, mushrooms, or roasted red peppers would be awesome here.
What to Serve with Chicken Mozzarella Pasta With Sun-dried Tomatoes?
This pasta feels like a complete meal on its own, but if you’re hosting or just want extra wow, try:
- Garlic Bread: Because carbs on carbs just make sense.
- Side Salad: A crisp arugula salad with lemon dressing balances the richness.
- Roasted Veggies: Asparagus or zucchini would be perfect here.
- Wine: A glass of Pinot Grigio or Chardonnay would really hit the spot.
Frequently Asked Questions:
Can I use pre-cooked chicken?
Totally! Rotisserie chicken works great—just skip the searing step.
How can I make this dairy-free?
Swap half-and-half for coconut cream and use vegan cheese.
What’s the best pasta shape for this?
Penne works perfectly, but rigatoni, rotini, or even spaghetti would do the job.
So there you have it—Chicken Mozzarella Pasta with Sun-Dried Tomatoes. Creamy, cheesy, and ready to impress in under 40 minutes.
Seriously, if you’re craving something easy but feels fancy, this dish will totally deliver.
Try it out this week and let me know how it goes! Did you switch up the cheese? Add some mushrooms? Snap a pic and tag me—I love seeing your creations!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Mozzarella Pasta With Sun-dried Tomatoes
Ingredients
- 3 garlic cloves minced
- 4 oz. sun-dried tomatoes
- 2 tbsp. olive oil
- 1 lb. chicken breast tenderloins sliced
- ¼ tsp salt
- ¼ tsp paprika
- 1 cup half and half or ½ cup heavy cream + ½ cup milk
- 1 cup mozzarella cheese shredded
- 8 oz. penne pasta for gluten-free, use gluten-free brown rice pasta
- 1 tbsp. basil
- ¼ tsp red pepper flakes
- ½ cup reserved cooked pasta water or more
- ¼ tsp salt to taste
Instructions
- Heat up a skillet. Add 2 tablespoons of olive oil. Once the oil is hot add garlic. Drained sun-dried tomatoes. Sauté them for a minute until they become aromatic. Remove the tomatoes from the skillet leaving behind the oil.
- Next, take the sliced chicken. Season it, with ¼ teaspoon of salt and paprika. Place the chicken in the skillet. Cook it for one minute on each side. Once cooked set it aside.
- While the chicken is cooking, prepare penne pasta according to the instructions on the package. Remember to save some pasta water before draining it.
- Now return the sun-dried tomatoes back to the skillet along, with the chicken. Pour in one cup of half-and-half cream. Add one cup of mozzarella cheese. Allow everything to gently boil before reducing the heat to let the cheese melt into a creamy sauce.
- Combine your cooked pasta with this sauce in your skillet. Add a tablespoon of basil leaves and ¼ teaspoon of red pepper flakes for a kick of flavor. Adjust salt as needed.
- If you prefer a thick sauce gradually stir in about ½ cup of pasta water until desired consistency is reached.
- Let everything simmer together for a couple of minutes so that all flavors meld together nicely. Serve your delicious Chicken Mozzarella Pasta while hot savoring each bite with delight.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
