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Chicken Mozzarella Pasta with Sun-Dried Tomatoes Recipe

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This Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a delightful blend of creamy mozzarella, tender chicken, and sweet sun-dried tomatoes, creating a comforting meal. Ready in just 40 minutes, it’s perfect for a weeknight dinner that doesn’t compromise on flavor.

Ingredients

Scale
  • 3 garlic cloves, minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins, sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 1/2 cup heavy cream + 1/2 cup milk)
  • 1 cup mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1 tablespoon basil
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water (or more)
  • 1/4 teaspoon salt (to taste)

Instructions

  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sun-dried tomatoes (drained from oil) and sauté for 1 minute until the garlic is fragrant and slightly golden. Watch closely to avoid burning the garlic.
  2. Carefully remove the sun-dried tomatoes from the skillet, leaving the olive oil behind. Set them aside on a plate to add later.
  3. Add the sliced chicken breast tenderloins to the skillet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon paprika for color. Cook on high heat for exactly 1 minute on each side until the chicken is browned but not fully cooked. Remove from heat and set aside.
  4. In a separate pot, cook 8 oz of penne pasta according to the package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of the pasta water before draining the pasta.
  5. Once drained, slice the reserved sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken.
  6. To create the creamy sauce, pour in 1 cup of half-and-half (or your cream and milk substitution) and add 1 cup of shredded mozzarella cheese. Bring the mixture to a gentle boil while stirring constantly until the cheese melts and a creamy sauce forms.
  7. Now, add the cooked penne pasta to the skillet, stirring to combine everything thoroughly. The pasta should be well-coated in the creamy sauce.
  8. Stir in 1 tablespoon of fresh basil and at least 1/4 teaspoon of red pepper flakes for a kick. Adjust these amounts to your taste preference.
  9. If the sauce is too thick, gradually add reserved pasta water, starting with 1/4 cup, and stir until you achieve your desired consistency. Avoid adding all the water at once to prevent over-thinning.
  10. Before serving, taste and adjust the seasoning with additional salt and red pepper flakes as needed. Let it simmer for a couple of minutes to meld the flavors together.

Nutrition

Keywords: Ensure you don't overcrowd the skillet when cooking the chicken; this helps achieve that lovely golden-brown crust. Use a non-stick skillet for easy cooking and cleanup, especially for the cheese sauce, which can stick easily.

Find it online: https://crumella.com/chicken-mozzarella-pasta-with-sun-dried-tomatoes-recipe/