Why You’ll Love This Recipe
- Creamy and Flavorful: The sun-dried tomato sauce is rich and creamy, with a burst of bright tomato flavor.
- Easy to Make: With simple ingredients and minimal effort, this dish comes together quickly.
- Versatile: You can swap out chicken for shrimp or sausage to suit your preferences.
- Comforting: A hearty meal that combines tender chicken and creamy mozzarella, perfect for a family dinner.
Ingredients
- 8 oz penne pasta
- 1 lb chicken tenderloins, sliced
- 1⁄4 tsp salt
- 1/4 tsp paprika
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
- 1 cup shredded mozzarella cheese
- 1 tbsp dried basil
- 1⁄4 tsp red pepper flakes (or more to taste)
- 1⁄4 tsp salt (plus more to taste)
- 1/2 cup reserved pasta cooking water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Pasta: Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup pasta cooking water before draining.
- Season the Chicken: Season the sliced chicken with salt and paprika.
- Cook the Garlic and Sun-Dried Tomatoes: In a skillet, sauté the garlic and sun-dried tomatoes in olive oil for 1 minute until fragrant. Remove sun-dried tomatoes and set aside.
- Sear the Chicken: In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side. Remove chicken and set aside.
- Make the Sauce: In the skillet, bring the half-and-half to a simmer. Remove from heat and whisk in the shredded mozzarella until smooth and creamy.
- Combine Ingredients: Add the basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken back into the skillet. Toss to coat everything in the creamy sauce.
- Adjust Consistency: If needed, add reserved pasta cooking water to reach a nice, saucy consistency.
- Season and Serve: Season with additional salt and red pepper flakes to taste. Garnish with fresh basil and serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Seafood Option: Substitute chicken with shrimp or scallops.
- Spicy: Add more red pepper flakes or some chili oil to spice it up.
- Extra Veggies: Add spinach, mushrooms, or bell peppers to increase the vegetable content.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat on the stove, adding a little extra cream or milk if the sauce thickens too much.
FAQs
Can I use another type of pasta?
Yes, you can substitute with any pasta you like, such as fettuccine or spaghetti.
Can I use fresh mozzarella?
Yes, fresh mozzarella can be used, but it may melt differently than shredded mozzarella.
Can I make this dairy-free?
Use a dairy-free cream alternative and a plant-based cheese to make it dairy-free.
How do I make the sauce thicker?
Add more shredded cheese or simmer the sauce a little longer to thicken.
Can I make this ahead of time?
Yes, you can prepare the dish ahead of time and reheat it when ready to serve.
Conclusion
Chicken Mozzarella Pasta is a creamy, flavorful dish that’s easy to prepare and sure to satisfy. With a rich sun-dried tomato sauce and the comforting flavors of chicken and mozzarella, it’s a meal that will quickly become a favorite in your household.
Chicken Mozzarella Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
Chicken Mozzarella Pasta is a creamy, Italian-inspired dish featuring tender chicken, gooey mozzarella, and a rich sun-dried tomato sauce. This flavorful, comforting meal is perfect for a cozy dinner or family gathering, bringing the taste of Italy to your table. With minimal ingredients and effort, this recipe is easy to make and customizable for different preferences.
Ingredients
- 8 oz penne pasta
- 1 lb chicken tenderloins, sliced
- ¼ tsp salt
- ¼ tsp paprika
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 1 cup half-and-half (or ½ cup cream + ½ cup milk)
- 1 cup shredded mozzarella cheese
- 1 tbsp dried basil
- ¼ tsp red pepper flakes (or more to taste)
- ¼ tsp salt (plus more to taste)
- ½ cup reserved pasta cooking water
Instructions
- Cook the Pasta: Cook penne pasta al dente according to package instructions. Reserve ½ cup pasta cooking water before draining.
- Season the Chicken: Season the sliced chicken with salt and paprika.
- Cook the Garlic and Sun-Dried Tomatoes: Sauté garlic and sun-dried tomatoes in olive oil for 1 minute until fragrant. Remove sun-dried tomatoes and set aside.
- Sear the Chicken: In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side. Remove chicken and set aside.
- Make the Sauce: In the same skillet, bring half-and-half to a simmer. Remove from heat and whisk in the shredded mozzarella until smooth and creamy.
- Combine Ingredients: Add basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken back into the skillet. Toss to coat everything in the creamy sauce.
- Adjust Consistency: If needed, add reserved pasta cooking water to reach the desired saucy consistency.
- Season and Serve: Season with additional salt and red pepper flakes to taste. Garnish with fresh basil and serve immediately.
Notes
- Seafood Option: Substitute chicken with shrimp or scallops for a delicious variation.
- Spicy: Add more red pepper flakes or chili oil for an extra kick.
- Extra Veggies: Incorporate spinach, mushrooms, or bell peppers to boost vegetable content.
