SUN-DRIED TOMATO AND CHICKEN PASTA W/ MOZZARELLA
- WineCheeseScallops
- Mar 13
- 5 min read
Get ready to indulge in a flavor-packed pasta dish that combines rich, sun-dried tomatoes, tender chicken, and a creamy mozzarella sauce! Our Sun-Dried Tomato and Chicken Pasta with Mozzarella Sauce is the ultimate comfort meal with a fresh twist. The savory, tangy sun-dried tomatoes meld beautifully with the creamy mozzarella sauce, while a touch of red pepper flakes adds just the right amount of heat. Whether it's a cozy weeknight dinner or an impressive dish for entertaining, this pasta promises to please everyone at the table!
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Two Key Ingredients:
Sun-Dried Tomatoes: These little flavor bombs are packed with intense tomato goodness, bringing a slightly sweet, tangy, and umami-rich punch to any dish. Sun-dried tomatoes are not only delicious but also loaded with antioxidants, vitamins, and minerals. Their chewy texture and bold flavor make them perfect for pasta dishes, salads, and sauces.
Mozzarella Cheese: The star of the sauce, shredded mozzarella melts beautifully into a smooth, velvety consistency. Unlike fresh mozzarella, which is great for Caprese salads and pizza, shredded mozzarella offers a lower moisture content, ensuring a rich, creamy sauce that clings perfectly to every bite of pasta.
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Recipe Origin | SUN-DRIED TOMATO AND CHICKEN PASTA W/ MOZZARELLA
This recipe was born out of our love for sun-dried tomatoes and creamy pasta dishes. We wanted to create a dish that brings the cozy comfort of a classic Alfredo but with a zesty twist. The combination of sun-dried tomatoes, basil, and mozzarella creates an irresistible balance of creamy, savory, and bright flavors. This pasta is a go-to when we need something quick, satisfying, and family-friendly—plus, it's perfect for meal prepping or enjoying as leftovers!
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Tips, Serving Suggestions, and Storage Advice:
Cooking the Chicken: For extra flavor, marinate the chicken in olive oil, garlic, and Italian herbs for at least 30 minutes before cooking.
Pasta Choices: While penne is great, you can also use rotini, farfalle, or any pasta that holds sauce well.
Add Veggies: Stir in sautéed spinach or roasted red peppers for a boost of color and nutrition.
Make it Spicy: Increase the red pepper flakes or add a dash of cayenne for a spicy kick.
Cheese Swap: Parmesan or Asiago can be used in addition to mozzarella for a sharper flavor.
Gluten-Free Option: Use your favorite gluten-free pasta to accommodate dietary needs.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or milk if needed.
Freezing Tips: The creamy sauce may change texture when frozen, so it's best enjoyed fresh or refrigerated.
Serving Suggestion: Pair this dish with a fresh green salad and crusty garlic bread for a complete meal.
Garnish: Sprinkle with freshly grated parmesan and a few extra basil leaves for an appealing presentation.
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Unique Recipe Qualities:
Creamy mozzarella sauce that coats every bite.
The tangy flavor of sun-dried tomatoes cuts through the richness.
Quick and easy to make on busy weeknights.
Family-friendly and adaptable for picky eaters.
Perfect for meal prepping or batch cooking.
Gluten-free adaptable with a simple pasta swap.
Balanced flavors with a hint of spice from red pepper flakes.
Easy to customize with extra vegetables or different cheeses.
Versatile for both casual dinners and special occasions.
The comforting mix of pasta, chicken, and a cheesy sauce makes it an instant classic.
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Ingredients:
• 6 garlic cloves, minced
• 7 oz jar sun-dried tomatoes, drained, reserving 4 Tbs of the oil
• 2 lb chicken breast (bonelsee, skinless), sliced
• ½ tsp kosher salt
• ½ tsp paprika
• 2 cups half-and-half
• 2 cups shredded mozzarella cheese (do not use fresh mozzarella)
• 16 oz penne pasta (use gluten-free brown rice pasta for a gluten-free option)
• 2 Tbs basil, torn or chopped
• ¼ tsp red pepper flakes
• ½ cup reserved cooked pasta water (or more, as needed)
• ½ tsp (or more) kosher salt, to taste
Instructions:
In a large pan, sauté the minced garlic and sun-dried tomatoes in the 4 tablespoons of reserved oil over medium heat for 1 minute, until the garlic is fragrant.
Remove the sun-dried tomatoes from the pan, leaving the oil behind.
Season the chicken with ½ teaspoon kosher salt and ½ teaspoon paprika. Add the sliced chicken to the pan and cook on high heat for 1 minute per side. Remove the pan from the heat.
Cook the penne pasta according to the package instructions. Reserve ½ cup of the cooked pasta water and drain the pasta.
Slice the sun-dried tomatoes into smaller pieces and add them back to the pan with the chicken.
To make the creamy sauce, add the half-and-half and shredded mozzarella cheese to the pan. Bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook, stirring constantly, until the cheese is fully melted and a creamy sauce forms.
Add the cooked and drained pasta to the pan with the creamy sauce, stirring to combine.
Mix in 2 tablespoons of torn basil and at least ¼ teaspoon of red pepper flakes, stirring to combine.
If the sauce is too thick, gradually add the reserved pasta water to thin it out. Add the water slowly, as you may need more or less than ½ cup.
Season the pasta with additional salt and red pepper flakes to taste. Let the dish simmer for a couple of minutes to allow the flavors to meld. Ensure the dish is salted just enough to enhance the flavors of the basil and sun-dried tomatoes.
Serve immediately and enjoy!
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FAQ Section:
1. Can I use fresh mozzarella instead of shredded?
No, fresh mozzarella has too much moisture and won't create the same creamy sauce consistency.
2. How can I make this dish spicier?
Add more red pepper flakes or a dash of cayenne pepper.
3. What if my sauce is too thick?
Add reserved pasta water gradually until the sauce reaches your desired consistency.
4. Can I use a different protein?
Yes! Try shrimp, Italian sausage, or even tofu for a vegetarian twist.
5. How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if needed.
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