Transport yourself to the sun-drenched countryside of Italy, where the aroma of sun-ripened tomatoes fills the air and the warmth of Mediterranean flavors wraps you in a comforting embrace. In this culinary journey, you’ll discover the irresistible allure of sun-dried tomato pasta with succulent chicken bathed in a velvety cloak of creamy mozzarella sauce.
Imagine the scene: plump, ruby-red sun-dried tomatoes, soaked in the essence of the Italian sun, are lovingly rehydrated to release their concentrated sweetness and robust flavor. These jewels of the Mediterranean, bursting with tangy-sweet intensity, are the heart and soul of this dish, infusing every bite with their vibrant personality.
Next, tender chicken breasts, thinly sliced and bathed in a fragrant garlic-infused olive oil, take center stage. As they sizzle and brown in the skillet, their savory aroma mingles with the heady perfume of garlic, creating a symphony of aromas that tantalize the senses and set the stage for culinary greatness.
But it’s the sauce that truly elevates this dish to new heights of gastronomic delight. Picture a creamy canvas, rich with the indulgent creaminess of heavy cream, and laced with the melty goodness of shredded mozzarella cheese. As it simmers gently on the stove, the cheese melts into a luscious pool of decadence, enveloping the chicken and sun-dried tomatoes in a luxurious embrace that promises pure bliss with every forkful.
As the pasta cooks to al dente perfection, its tender strands eagerly await their role in this culinary masterpiece. When they’re ready, they join the pantheon of flavors, soaking up the creamy sauce and becoming a vessel for the rich medley of tastes that await.
With a gentle toss of the skillet, the pasta becomes coated in the creamy mozzarella sauce, each strand glistening with the promise of culinary perfection. A sprinkle of grated Parmesan cheese adds a final flourish, lending a salty bite that balances the sweet intensity of the sun-dried tomatoes and the richness of the sauce.
As you take your first bite, you’re transported to a world of pure gastronomic pleasure—a world where each mouthful is a celebration of flavor, and each bite is a journey to the heart of Italy. With its bold flavors, vibrant colors, and irresistible aromas, this sun-dried tomato pasta with chicken and creamy mozzarella sauce is more than just a meal—it’s an experience to be savored and cherished, a culinary love letter to the sun-drenched shores of the Mediterranean.
This easy Italian-inspired Chicken Mozzarella Pasta features sun-dried tomatoes, garlic, basil, red pepper flakes, and paprika. The sun-dried tomato sauce is the star of this recipe!
CourseMain Course
CuisineAmerican, Italian
Prep Time20minutes minutes
Cook Time20minutes minutes
Total Time40minutes minutes
Servings4 servings
Calories641kcal
Ingredients
3 garlic cloves , minced
4 oz sun-dried tomatoes
2 tablespoons olive oil
1 lb chicken breast tenderloins , sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half and half (or use ½ cup heavy cream + ½ 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
¼ teaspoon red pepper flakes
½ cup reserved cooked pasta water or more
¼ teaspoon salt to taste
Instructions
In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant.
Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.
Cook pasta according to package instructions. Reserve some cooked pasta water. Drain the pasta.
Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.
To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil.
Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.
Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.
Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.
If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of pasta water at once – you might need less or more of it.
Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.
Notes
What is half-and-half? Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.
Do not use fresh Mozzarella. Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution. Do not shred fresh Mozzarella. Use pre-shredded Mozzarella cheese sold in bags.