Sun-Dried Tomato Pasta with Chicken and Mozzarella

Sun-Dried Tomato Pasta with Chicken and Mozzarella is a tasty dinner and can be ready only in 40 minutes. This dish incorporates the classic flavors of sun-dried tomatoes and basil, both of which are staples in Italian and Mediterranean cuisine.

Ingredients

• Olive oil
• Garlic cloves, minced
• Sun-dried tomatoes, chopped
• Chicken breast tenderloins, sliced
• Salt
• Paprika
• Half and half (or heavy cream and milk)
• Mozzarella cheese, shredded
• Penne pasta (or gluten-free brown rice pasta)
• Fresh basil, for garnish
• Red pepper flakes, to taste

How to Make  Sun-dried Tomato Sauce

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sauté 3 minced garlic cloves and 4 ounces of chopped sun-dried tomatoes for approximately 1 minute.
• Pour ½ cup of heavy cream and ½ cup of milk (or 1 cup of half-and-half) into the skillet. Bring the mixture to a boil, then lower the heat and let it simmer.
• Incorporate 1 cup of shredded Mozzarella cheese into the skillet. Stir continuously and let it cook until the cheese is fully melted, creating a smooth and creamy sauce for the pasta.
• Mix in 1 tablespoon of dried basil, a pinch of paprika, and at least ¼ teaspoon of red pepper flakes. Blend well to evenly distribute the seasonings.
• Sprinkle approximately ¼ teaspoon of salt over the mixture.

How To Make Sun-Dried Tomato Pasta with Chicken and Mozzarella

Cook the Penne Pasta: In a large pot, bring salted water to a boil. Add the penne pasta and cook according to the package instructions, typically 8-10 minutes for al dente texture. Once cooked, drain the pasta, and set it aside. Be sure to save a little bit of pasta water in case you need to adjust the sauce later.

Sauté Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is heated, add the 3 minced garlic cloves. Sauté for about 1 minute until the garlic becomes fragrant, but not browned.

Cook Sun-Dried Tomatoes: Add 1 cup of chopped sun-dried tomatoes to the skillet with the garlic. Cook for about 2 minutes, stirring occasionally to allow the tomatoes to rehydrate and release their flavor.

Cook Chicken: Add 1 pound of sliced chicken breast tenderloins to the skillet. Sprinkle with 1 teaspoon of salt and 1 teaspoon of paprika. Cook the chicken for about 5-7 minutes, stirring occasionally, until it is no longer pink and is fully cooked. The chicken should be tender and juicy. If needed, you can cover the skillet to help the chicken cook faster.

Create the Creamy Sauce: Once the chicken is cooked, reduce the heat to low. Pour in 1 cup of half and half (or the ½ cup heavy cream + ½ cup milk combination) into the skillet.Stir everything well, scraping up any bits from the bottom of the skillet. Let it simmer for about 2-3 minutes, allowing the flavors to meld together.

Melt the Mozzarella: Slowly stir in the 1 ½ cups of shredded mozzarella cheese until it melts completely into the sauce. The sauce will thicken, becoming creamy and smooth.

Toss in Pasta: Add the cooked penne pasta to the skillet, tossing gently to coat the pasta evenly in the creamy sauce. If the sauce seems too thick, you can add a splash of the reserved pasta water to loosen it up.

Season and Garnish: Taste the dish and add red pepper flakes to your liking for some extra heat. Garnish with fresh basil leaves for a fresh, herby touch.

Serve: Serve the Sun-Dried Tomato Chicken Pasta hot, ideally with some extra basil on top.

Top Tips

For a more flavorful chicken: Marinate the chicken tenderloins in olive oil, salt, paprika, and a little garlic before cooking. This will infuse the chicken with more flavor.

Mozzarella cheese: Use freshly shredded mozzarella cheese for the best melt. Pre-shredded cheese may not melt as smoothly and could result in a clumpier sauce.

Make it extra creamy: For a richer sauce, use all heavy cream instead of the half and half or cream-milk mixture.

Gluten-free option: This recipe is easily adaptable for gluten-free diets by using gluten-free pasta, such as brown rice pasta or gluten-free penne.

Add vegetables: You can add vegetables like spinach, mushrooms, or zucchini to the sauce for added nutrition and flavor.

Variations

Vegan/Vegetarian Version: Use a plant-based cream, such as coconut cream or almond milk, and a dairy-free mozzarella alternative. You can substitute chicken with tofu, tempeh, or chickpeas.

Spicy Sun-Dried Tomato Chicken: Add more red pepper flakes or some diced fresh chili peppers to bring in extra heat.

Pesto Version: Stir in a tablespoon or two of basil pesto to the sauce for a more herbaceous flavor.

Chicken & Broccoli: Add steamed or sautéed broccoli florets to the pasta for a nutritious vegetable addition.

Storage Instructions

In the fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the pasta in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to a creamy consistency.

Freezing: While this dish is best fresh, you can freeze leftovers for up to 1 month. To reheat from frozen, defrost in the fridge overnight and reheat gently on the stove.

FAQs

1. Can I use another type of pasta?

Yes! You can use any type of pasta you like, such as spaghetti, fettuccine, or gluten-free pasta.

2. What can I substitute for sun-dried tomatoes?

If you don’t have sun-dried tomatoes, you can use regular tomatoes sautéed with a little extra oil, or you can substitute with roasted red peppers for a similar texture.

3. Can I use pre-cooked chicken?

Yes, you can add pre-cooked chicken (like rotisserie chicken) to the skillet after you sauté the garlic and sun-dried tomatoes. Just warm it through before adding the cream and cheese.

4. Can I make this ahead of time?

Yes, you can cook the chicken and sauce ahead of time, and simply reheat it with the pasta when ready to serve. The flavors will meld together even more.

5. How can I make this recipe spicier?

Add more red pepper flakes or incorporate a fresh chopped chili into the sauce to give it an extra kick. You can also use spicy sun-dried tomatoes or add a dash of hot sauce.

More Pasta Recipes

• Vegetable Pasta Bake
• Creamy Chicken Pasta
• Lemon Chicken Parmesan Pasta
• Buffalo Wild Wings Garlic Parmesan Chicken Pasta