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Sun Dried Tomato Pasta with Chicken and Mozzarella
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Sun Dried Tomato Pasta with Chicken and Mozzarella

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: pasta
Calories: 610
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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. Add mozzarella and Parmesan to the sauce, stirring until melted and smooth.
  6. 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. 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.
  8. Add fresh basil and adjust seasoning with salt, pepper, or red pepper flakes if desired. Serve warm with extra Parmesan on top.

Notes

  • 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