This Sun-Dried Tomato Pasta with Chicken and Mozzarella is a rich and satisfying dish that combines tender chicken, tangy sun-dried tomatoes, and gooey melted mozzarella in a creamy, herb-infused sauce. It’s the perfect meal when you’re craving comfort food with a gourmet touch.

What Makes It Special?

This dish brings together the bold, slightly sweet flavor of sun-dried tomatoes with savory chicken and the creaminess of mozzarella. It’s a one-pan wonder that tastes like something you’d order at a cozy Italian bistro—only it comes together quickly and easily in your kitchen.

Cooking Time

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

12 oz penne, fusilli, or your favorite pasta
1 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
3 cloves garlic, minced
½ tsp Italian seasoning
½ cup sun-dried tomatoes (oil-packed), drained and chopped
¾ cup chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
2 tbsp fresh basil or 1 tsp dried
Optional: crushed red pepper flakes, to taste

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.

2. Cook the Chicken

In a large skillet, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Add to the skillet and cook for 5–6 minutes, until browned and cooked through. Remove and set aside.

3. Sauté Garlic and Tomatoes

Reduce heat to medium. Add garlic and Italian seasoning to the same pan and cook for 1 minute. Add chopped sun-dried tomatoes and stir for another minute until fragrant.

4. Build the Sauce

Pour in the chicken broth and bring to a simmer. Add heavy cream and stir well. Let the sauce cook for 3–4 minutes to thicken slightly.

5. Stir in the Cheese

Add mozzarella and Parmesan to the sauce, stirring until melted and smooth.

6. Combine Everything

Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything to coat evenly. If the sauce is too thick, use a splash of reserved pasta water to loosen it up.

7. Finish and Serve

Add fresh basil and adjust seasoning with salt, pepper, or red pepper flakes if desired. Serve warm with extra Parmesan on top.

Variations

Add Greens: Toss in baby spinach or kale just before serving
Swap Cheese: Use fontina or provolone for a melty twist
Make it Spicy: Add more red pepper flakes or a dash of hot sauce
Low-Carb: Serve the sauce over zucchini noodles or roasted cauliflower

Equipment Needed

Large pot
Deep skillet or sauté pan
Wooden spoon or spatula
Chef’s knife
Cutting board
Measuring cups and spoons

Nutritional Information (Approx. Per Serving)

Calories: 610
Protein: 36g
Carbohydrates: 45g
Fat: 33g
Fiber: 3g
Sugar: 5g

Storage Tips

Refrigerator: Store leftovers in an airtight container for up to 4 days
Freezer: Freeze in portions for up to 2 months; thaw and reheat gently
Reheat: Add a splash of broth or milk to loosen sauce before reheating

My Cooking Experience

This recipe became a go-to the first time I made it. The sun-dried tomatoes create a luxurious, deep flavor that pairs so well with mozzarella’s meltiness. It’s hearty, satisfying, and ideal for both weeknights and when you want to impress guests.

Conclusion

Sun-Dried Tomato Pasta with Chicken and Mozzarella is the definition of comfort meets sophistication. With bold flavors and creamy richness, it’s an easy dinner that delivers big results. Whether you’re cooking for family or just treating yourself, this one hits the spot.

Admin