Creamy Sun Dried Tomato Pasta with Chicken

There’s something magical about the combination of creamy mozzarella, tangy sun-dried tomatoes, and perfectly seasoned chicken tossed with pasta. This Creamy Chicken Mozzarella Pasta has become my go-to weeknight dinner when I want something that feels restaurant-quality but comes together in about 40 minutes. The first time I made this dish, I was trying to recreate a pasta I’d fallen in love with at a small Italian café, and after a few tweaks, I landed on this recipe that my family now requests at least twice a month.

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What makes this chicken and mozzarella pasta truly special is the homemade creamy sauce. Unlike jarred sauces, this one is made from scratch using half-and-half, shredded mozzarella cheese, aromatic garlic, and those incredible sun-dried tomatoes that add both sweetness and depth. The sauce clings to every piece of penne, and when you add fresh basil and a hint of red pepper flakes, the flavors become absolutely irresistible.

Whether you’re looking for pasta mozzarella recipes for a busy Tuesday or planning a special dinner that won’t keep you in the kitchen for hours, this recipe delivers on all fronts. It’s comforting, flavorful, and surprisingly easy to customize based on what you have in your pantry.

Why You’ll Love This Creamy Chicken Mozzarella Pasta

• Restaurant-quality flavor at home: This creamy chicken mozzarella pasta recipe tastes like something you’d order at an upscale Italian restaurant, but you can make it in your own kitchen with everyday ingredients.
• Ready in 40 minutes: From start to finish, you’ll have a complete meal on the table in less than an hour, making it perfect for weeknight dinners.
• One-pan wonder: After cooking the pasta, everything comes together in a single skillet, which means minimal cleanup and maximum flavor.
• Crowd-pleasing combination: The tangy sun-dried tomatoes, creamy mozzarella sauce, and tender chicken create a flavor profile that appeals to both kids and adults.
• Easily customizable: You can swap proteins, adjust the spice level, add vegetables, or make it gluten-free with simple substitutions.

Ingredients You’ll Need for Chicken Mozzarella Pasta

The beauty of this mozzarella chicken pasta lies in its straightforward ingredient list. You won’t need any hard-to-find items, and chances are you already have most of these in your kitchen.

For the Pasta and Chicken:

• 8 oz penne pasta – The tube shape is perfect for catching the creamy sauce, but you can use rigatoni, fusilli, or even spaghetti
• 1 lb chicken breast tenderloins – Sliced into bite-sized pieces for quick cooking and easy eating
• ¼ teaspoon salt – For seasoning the chicken
• ¼ teaspoon paprika – Adds a subtle smokiness and beautiful color to the chicken

For the Creamy Mozzarella Sauce:

• 3 garlic cloves, minced – Fresh garlic is essential for authentic Italian flavor
• 4 oz sun-dried tomatoes – You can use oil-packed or dried; if using oil-packed, drain them and reserve the oil
• 2 tablespoons olive oil – For sautéing the aromatics
• 1 cup half-and-half – This creates the perfect creamy base (substitute with ½ cup heavy cream + ½ cup milk)
• 1 cup shredded mozzarella cheese – Use pre-shredded, not fresh mozzarella balls
• 1 tablespoon dried basil – Brings that classic Italian herb flavor
• ¼ teaspoon red pepper flakes – Adjust to your heat preference
• ¼ teaspoon salt – To taste, for the sauce
• ½ cup reserved pasta water – This starchy water helps thin the sauce to perfect consistency

How to Make Creamy Chicken Mozzarella Pasta (Step-by-Step)

Making this chicken sun dried tomatoes recipes pasta is easier than you might think. I’ll walk you through each step so you can achieve perfect results every time.

Step 1: Prepare the Aromatics

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. If you’re using oil-packed sun-dried tomatoes, you can use the reserved oil from the jar instead of regular olive oil for extra flavor. Add your minced garlic and chopped sun-dried tomatoes to the hot oil. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and just begins to turn golden. Be careful not to burn the garlic, as it can turn bitter. The sun-dried tomatoes will release their sweet, concentrated tomato flavor into the oil during this step.

Step 2: Cook the Chicken

Remove the sun-dried tomatoes from the skillet temporarily, leaving the infused oil behind. Season your sliced chicken breast with ¼ teaspoon of salt and ¼ teaspoon of paprika. The paprika not only adds flavor but also gives the chicken a beautiful golden-red color. Increase the heat to medium-high and add the seasoned chicken to the skillet. Cook for about 1-2 minutes on each side until the chicken is golden brown and cooked through. The chicken should reach an internal temperature of 165°F. Once cooked, remove the skillet from the heat and set aside.

Step 3: Cook the Pasta

While the chicken is cooking, bring a large pot of salted water to a boil. Cook your penne pasta according to the package directions, usually about 10-12 minutes for al dente. This is a crucial step: before you drain the pasta, reserve at least ½ cup of the starchy pasta cooking water. This water is liquid gold for your sauce – the starch helps bind the sauce to the pasta and creates a silky, cohesive dish. Drain the pasta and set aside.

Step 4: Create the Creamy Mozzarella Sauce

This is where the magic happens. Slice your sun-dried tomatoes into smaller, bite-sized pieces and add them back to the skillet with the cooked chicken. Pour in 1 cup of half-and-half and add 1 cup of shredded mozzarella cheese. Bring the mixture to a gentle boil over medium heat, then immediately reduce to a simmer. Stir constantly as the cheese melts into the cream, creating that luscious, creamy sauce you’re looking for. This should take about 2-3 minutes. Don’t walk away during this step – constant stirring prevents the cheese from clumping and ensures a smooth, velvety sauce.

Step 5: Combine and Season

Add your cooked, drained pasta to the skillet with the creamy sauce. Toss everything together until every piece of pasta is coated in that gorgeous creamy sundried tomato pasta sauce. Now add 1 tablespoon of dried basil and at least ¼ teaspoon of red pepper flakes (more if you like heat). Stir to distribute the seasonings evenly. If your sauce seems too thick at this point, start adding the reserved pasta water a little at a time – about 2 tablespoons at a time – until you reach your desired consistency. The sauce should coat the pasta beautifully without being too thick or too runny.

Step 6: Final Seasoning and Serve

Taste your creamy chicken mozzarella pasta and add salt as needed. The salt is essential here – it brightens all the other flavors, especially the basil and sun-dried tomatoes. Let the pasta simmer for another 2-3 minutes to allow the flavors to meld together. Serve immediately while hot, garnished with extra basil, a sprinkle of red pepper flakes, or freshly grated Parmesan cheese if desired.

Pro Tips for the Best Chicken and Mozzarella Pasta

• Don’t skip the pasta water: That starchy water is the secret to a sauce that perfectly coats the pasta. It helps emulsify the sauce and brings everything together.
• Use pre-shredded mozzarella: Fresh mozzarella (the kind in water or brine) has too much moisture and won’t melt into a smooth sauce. Pre-shredded mozzarella is specifically formulated to melt beautifully.
• Slice the chicken thin: Thinner pieces cook faster and more evenly. Aim for pieces about ½-inch thick.
• Taste as you go: The sun-dried tomatoes can vary in saltiness depending on the brand, so always taste your sauce before adding additional salt.
• Don’t overcook the pasta: Cook it just to al dente (still has a slight bite) because it will continue cooking slightly in the hot sauce.
• Work quickly after adding the cheese: Once you add the mozzarella, keep stirring and don’t let it sit, or it might become stringy rather than creamy.

Delicious Variations and Substitutions

One of the best things about this pasta mozzarella recipes is how adaptable it is. Here are some ideas to make it your own:

Protein Swaps:

• Shrimp: Replace the chicken with 1 lb of peeled, deveined shrimp. Cook for just 2-3 minutes per side until pink.
• Italian sausage: Use sliced Italian sausage for a heartier, more robust flavor.
• Vegetarian option: Skip the meat entirely and add mushrooms, spinach, artichoke hearts, or roasted vegetables.
• Turkey: Ground turkey or sliced turkey breast works beautifully as a leaner alternative.

Cheese Variations:

• Mix mozzarella with Parmesan for a sharper flavor
• Use Asiago cheese for a nutty, more complex taste
• Add a dollop of cream cheese for extra richness
• Incorporate goat cheese for a tangy twist

Add More Vegetables:

• Fresh spinach (add it in the last 2 minutes of cooking)
• Roasted red peppers
• Sautéed mushrooms
• Broccoli florets
• Cherry tomatoes, halved
• Zucchini, diced

Make It Spicier:

• Double the red pepper flakes
• Add diced jalapeños
• Use spicy Italian sausage instead of chicken
• Drizzle with hot honey before serving

Dietary Modifications:

• Gluten-free: Use your favorite gluten-free pasta (brown rice pasta works particularly well)
• Dairy-free: Substitute coconut cream for the half-and-half and use dairy-free mozzarella shreds
• Lower-carb: Replace pasta with zucchini noodles or shirataki noodles
• Lighter version: Use milk instead of half-and-half and reduce the cheese to ½ cup

Troubleshooting Common Issues

Problem: My sauce is too thick and clumpy

Solution: Add reserved pasta water, 2 tablespoons at a time, while stirring constantly. The starch in the pasta water will help smooth out the sauce. If you’ve already used all your pasta water, regular warm water or a splash of milk will work.

Problem: The cheese isn’t melting smoothly

Solution: Make sure you’re using pre-shredded mozzarella, not fresh. Also, ensure your heat isn’t too high – cheese melts best over medium-low heat with constant stirring. If you accidentally used fresh mozzarella, add a tablespoon of cornstarch to help it emulsify.

Problem: The sauce broke and looks grainy

Solution: This usually happens when the sauce gets too hot too quickly. Remove from heat and whisk in a tablespoon of cold half-and-half or cream. Whisk vigorously to bring it back together. Return to low heat and proceed carefully.

Problem: My chicken is dry

Solution: Don’t overcook the chicken – it only needs 1-2 minutes per side when sliced thin. Use a meat thermometer to check for 165°F. Also, letting the chicken rest in the sauce for a few minutes before serving helps it stay juicy.

Problem: The dish lacks flavor

Solution: Don’t be shy with the salt – it’s essential for bringing out the flavors of the basil and sun-dried tomatoes. Also, make sure you’re using quality sun-dried tomatoes; they should be plump and flavorful, not dried out and tasteless. Fresh garlic (not powdered) makes a huge difference too.

Storage and Reheating Instructions

This baked creamy chicken mozzarella pasta (though we didn’t actually bake it!) stores well, making it perfect for meal prep.

Refrigerator Storage:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it cools, which is completely normal.

Reheating:

• Stovetop (best method): Add the pasta to a skillet with 2-3 tablespoons of milk, cream, or water. Heat over medium-low heat, stirring frequently, until warmed through. This helps revive the creamy texture.
• Microwave: Place in a microwave-safe dish, add a splash of milk, cover with a damp paper towel, and heat in 1-minute intervals, stirring between each, until hot.
• Oven: Transfer to an oven-safe dish, add a splash of cream, cover with foil, and bake at 350°F for about 20 minutes until heated through.

Freezer Storage:

While you can freeze this pasta, cream-based sauces sometimes separate when thawed. If you plan to freeze it, slightly undercook the pasta. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then reheat on the stovetop with additional cream or milk to restore the texture.

What to Serve with Creamy Chicken Mozzarella Pasta

This creamy sundried tomato chicken pasta is quite hearty on its own, but these sides complement it beautifully:

• Garlic bread: Perfect for soaking up every last bit of that creamy sauce
• Caesar salad: The crisp romaine and tangy dressing balance the rich pasta
• Roasted vegetables: Asparagus, green beans, or Brussels sprouts add color and nutrition
• Caprese salad: Fresh tomatoes, basil, and mozzarella echo the Italian flavors in the pasta
• Crusty Italian bread: For a more rustic presentation
• Steamed broccoli: A simple, healthy side that doesn’t compete with the main dish

Frequently Asked Questions

Can I use fresh mozzarella instead of shredded?

I don’t recommend it for this recipe. Fresh mozzarella has too much moisture and won’t melt into a smooth, creamy sauce. It tends to separate and become stringy. Pre-shredded mozzarella contains anti-caking agents that help it melt smoothly and create that perfect creamy texture we’re after.

What if I don’t have half-and-half?

You have several options: mix ½ cup heavy cream with ½ cup milk, use all heavy cream for an extra-rich sauce, use all milk for a lighter version (though it won’t be quite as creamy), or try evaporated milk for a middle-ground option.

Can I use oil-packed sun-dried tomatoes?

Absolutely! In fact, many cooks prefer them because they’re softer and more flavorful. Just make sure to drain them well and reserve that flavorful oil – you can use it in place of the olive oil for sautéing, which adds even more depth to your sun dried tomato pasta salad flavors.

How do I know when the chicken is fully cooked?

Chicken is safely cooked when it reaches an internal temperature of 165°F. The easiest way to check is with an instant-read thermometer. Visually, the chicken should be opaque throughout with no pink remaining, and the juices should run clear when pierced.

Can I make this ahead of time?

While this pasta is best served fresh, you can prep components ahead. Cook the chicken and store it separately, prepare the sun-dried tomatoes and garlic mixture, and shred the cheese. When ready to serve, cook the pasta, make the sauce, and combine everything. If you must make the entire dish ahead, slightly undercook the pasta and add extra liquid when reheating.

Why is my sauce watery?

This usually happens if you add too much pasta water at once or if your sun-dried tomatoes released a lot of moisture. To fix it, let the sauce simmer uncovered for a few extra minutes to reduce and thicken. You can also add an extra ¼ cup of shredded mozzarella, which will melt and thicken the sauce.

Can I double this recipe?

Yes! This recipe doubles well. Use a very large skillet or work in two separate skillets. Just be aware that it will take slightly longer to bring the sauce to a boil and to melt the cheese when working with larger quantities.

What pasta shapes work best?

Penne is ideal because the sauce gets inside the tubes, but rigatoni, ziti, farfalle (bow-tie), fusilli, or even spaghetti all work beautifully. Choose a shape with ridges or curves that will hold onto that luscious creamy sauce.

Final Thoughts

This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes has earned its place in my regular dinner rotation, and I’m confident it will in yours too. It’s the kind of recipe that makes you look like a culinary genius without requiring hours in the kitchen or advanced cooking skills. The creamy, dreamy sauce coating tender chicken and perfectly cooked pasta, punctuated with those sweet-tart sun-dried tomatoes – it’s comfort food at its finest.

Whether you’re cooking for your family on a Tuesday night, impressing dinner guests, or meal-prepping for the week ahead, this pasta and mozzarella recipes gem delivers every single time. The best part? Once you master the basic technique, you can customize it endlessly to suit your tastes, dietary needs, and whatever ingredients you have on hand.

So grab your skillet, heat up that olive oil, and get ready to fall in love with what might just become your new favorite pasta dish. Don’t forget to save some of that pasta water – it’s the secret ingredient that transforms good pasta into absolutely spectacular pasta. And when your family asks what smells so amazing, just smile and say it’s your new signature dish.