Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes
This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes is an easy Italian-inspired dinner recipe featuring tender chicken, tangy sun-dried tomatoes, and a rich homemade mozzarella cream sauce. Ready in just 40 minutes, this one-pan pasta dish combines garlic, basil, red pepper flakes, and perfectly cooked penne for a restaurant-quality meal that's perfect for busy weeknights or special occasions.
Ingredients
For the Pasta and Chicken
- 8 oz penne pasta or other short pasta shape; use gluten-free if needed
- 1 lb chicken breast tenderloins sliced into bite-sized pieces
- 1/4 teaspoon salt for seasoning chicken
- 1/4 teaspoon paprika for color and flavor
For the Creamy Mozzarella Sauce
- 3 cloves garlic minced
- 4 oz sun-dried tomatoes drained if oil-packed, chopped
- 2 tablespoons olive oil or oil from sun-dried tomatoes jar
- 1 cup half-and-half or substitute 1/2 cup heavy cream + 1/2 cup milk
- 1 cup mozzarella cheese shredded (use pre-shredded, not fresh mozzarella)
- 1 tablespoon dried basil or 2 tablespoons fresh chopped basil
- 1/4 teaspoon red pepper flakes adjust to taste
- 1/2 cup reserved pasta water or more as needed
- 1/4 teaspoon salt to taste, for seasoning the sauce
Instructions
- Prepare the aromatics: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute, stirring constantly, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
- Cook the chicken: Remove the sun-dried tomatoes from the skillet temporarily, leaving the infused oil behind. Season the sliced chicken breast with 1/4 teaspoon salt and 1/4 teaspoon paprika. Increase heat to medium-high and add the seasoned chicken to the skillet. Cook for 1-2 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and set aside.
- Cook the pasta: While cooking the chicken, bring a large pot of salted water to a boil. Cook the penne pasta according to package directions (about 10-12 minutes) until al dente. Before draining, reserve at least 1/2 cup of the starchy pasta cooking water. Drain the pasta and set aside.
- Create the creamy sauce: Slice the 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. Return to medium heat and bring the mixture to a gentle boil, then immediately reduce to a simmer. Stir constantly for 2-3 minutes as the cheese melts into the cream, creating a smooth, creamy sauce.
- Combine pasta and seasonings: Add the cooked, drained pasta to the skillet with the creamy sauce. Toss everything together until every piece of pasta is well coated. Add 1 tablespoon of dried basil and at least 1/4 teaspoon of red pepper flakes (more if you prefer extra heat). Stir to distribute the seasonings evenly throughout the dish.
- Adjust consistency: If the sauce seems too thick, add the reserved pasta water gradually, about 2 tablespoons at a time, stirring well after each addition until you reach your desired consistency. The sauce should coat the pasta beautifully without being too thick or too runny.
- Final seasoning and serve: Taste the pasta and add the remaining 1/4 teaspoon salt (or more to taste) to enhance all the flavors, especially the basil and sun-dried tomatoes. Let the pasta simmer for 2-3 minutes to allow the flavors to meld together. Serve immediately while hot, garnished with extra basil, red pepper flakes, or freshly grated Parmesan cheese if desired.
Notes
- Half-and-half substitute: If you don't have half-and-half, mix 1/2 cup heavy cream with 1/2 cup milk. For a richer sauce, use all heavy cream. For a lighter version, use all milk (though it won't be quite as creamy).
- Sun-dried tomatoes: Both oil-packed and dried sun-dried tomatoes work. If using oil-packed, drain them well and reserve the flavorful oil to use in place of regular olive oil for even more depth of flavor.
- Cheese selection: Do NOT use fresh mozzarella (the kind sold in water or brine). Fresh mozzarella has too much moisture and won't melt into a smooth sauce. Use pre-shredded mozzarella from a bag, which contains anti-caking agents that help it melt beautifully.
- Pasta water is essential: Don't skip reserving the pasta cooking water! The starch in this water helps bind the sauce to the pasta and creates a silky, cohesive dish. It's the secret to restaurant-quality pasta at home.
- Make it gluten-free: Simply substitute your favorite gluten-free pasta. Brown rice pasta works particularly well with this creamy sauce.
- Spice level: Start with 1/4 teaspoon red pepper flakes and adjust to your preference. For mild heat, use 1/8 teaspoon. For spicy, increase to 1/2 teaspoon or more.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it cools. Reheat on the stovetop with a splash of milk or cream to restore the creamy texture.
- Protein variations: Try this recipe with shrimp (cook 2-3 minutes per side), Italian sausage, or make it vegetarian by adding mushrooms, spinach, or roasted vegetables instead of chicken.
- Add vegetables: Fresh spinach, roasted red peppers, cherry tomatoes, or sautéed mushrooms make excellent additions. Add them during the last few minutes of cooking.