Chicken mozzarella pasta with sun-dried tomatoes is an Italian-inspired dish that brings together tender chicken and penne in a rich, creamy sauce. If you’re searching for comfort food recipes, this one delivers with a homemade sauce that’s full of bold, satisfying flavor.
At the heart of the dish is the sun-dried tomato sauce, made from scratch with cream, shredded mozzarella, garlic, basil, paprika, and a touch of red pepper flakes. It creates a creamy base with just the right balance of richness and subtle heat.
Sun-dried tomatoes and basil add a classic Mediterranean touch, giving the sauce a deeper, slightly tangy flavor that stands out in every bite. It’s a combination that feels both familiar and special at the same time.
The cooked chicken and pasta are coated generously in the sauce, making sure every bite is full of that creamy, savory goodness. It’s the kind of dish where nothing is left dry or lacking.
Like many great pasta recipes, this one leans into that comforting, creamy texture. It’s simple, flavorful, and perfect when you’re craving something warm and satisfying.
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Chicken mozzarella pasta with sun-dried tomatoes is an Italian-inspired dish that brings together tender chicken and penne in a rich, creamy sauce. If you’re searching for comfort food recipes, this one delivers with a homemade sauce that’s full of bold, satisfying flavor.
Ingredients
- 3 garlic cloves , minced
- 4 oz sun-dried tomatoes
- 2 tablespoons olive oil
- 1 lb chicken breast tenderloins, sliced
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
- 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
- 1 tablespoon basil
- ¼ teaspoon red pepper flakes
- ½ cup reserved cooked pasta water or more
- ¼ teaspoon salt to taste
Instructions
Step-By-Step Instructions
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Notes
- Half-and-half is a blend of equal parts milk and cream. To substitute 1 cup, combine 1/2 cup milk with 1/2 cup heavy cream.
- If using sun-dried tomatoes packed in oil, drain them well before adding to the recipe. You can reserve about 2 tablespoons of the oil for extra flavor if needed.
- Avoid using fresh mozzarella, as it contains too much moisture. Instead, use pre-shredded mozzarella for better texture and melting.
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