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 of salted boiling water according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
Add the sliced chicken tenderloins to the skillet, sprinkle with salt and paprika, and cook until the chicken is no longer pink, about 5-7 minutes.
Reduce the heat to low, pour in the half and half (or cream and milk), and stir well. Allow it to simmer for a few minutes.
Stir in the shredded mozzarella cheese until melted and the sauce is creamy.
Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce.
Season with red pepper flakes to taste and garnish with fresh basil before serving.
Top Tips
- Ensure that the chicken mozzarella pasta is seasoned with an adequate amount of salt. You might need to add a bit more salt to achieve this. Proper seasoning will bring out the full flavors of the basil and sun-dried tomatoes.
- Add a light dusting of paprika to the chicken before cooking; this will enhance the flavor and provide a vibrant color to the dish.
More Pasta Recipes
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 cup sun-dried tomatoes chopped
- 1 pound chicken breast tenderloins sliced
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 cup half and half or ½ cup heavy cream + ½ cup milk
- 1 ½ cups mozzarella cheese shredded
- 12 ounces penne pasta or gluten-free brown rice pasta
- Fresh basil for garnish
- Red pepper flakes to taste
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.
- Add the sliced chicken tenderloins to the skillet, sprinkle with salt and paprika, and cook until the chicken is no longer pink, about 5-7 minutes.
- Reduce the heat to low, pour in the half and half (or cream and milk), and stir well. Allow it to simmer for a few minutes.
- Stir in the shredded mozzarella cheese until melted and the sauce is creamy.
- Add the cooked penne pasta to the skillet, tossing to coat evenly in the sauce.
- Season with red pepper flakes to taste and garnish with fresh basil before serving.