Creamy Sun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

There’s something so comforting about a bowl of creamy pasta, isn’t there? This Sun-Dried Tomato Pasta with Chicken and Mozzarella brings back memories of cozy family dinners, laughter, and the delightful aroma wafting through the kitchen. It’s an easy, quick recipe that will make your weeknight meals feel special. Trust me, you will want to keep this one in your recipe rotation!

Why You’ll Love Sun-Dried Tomato Pasta with Chicken and Mozzarella

• Fast: You can have the main components prepped and in the oven in about 30 minutes.
• Easy: It’s a simple one-pan method that even beginner cooks can master.
• Giftable: This dish travels well, making it perfect for potlucks or as a “get well soon” meal.
• Crowd-pleasing: Even those who think they don’t like sun-dried tomatoes usually fall in love with this creamy version!

Ingredients

• 8 ounces pasta of choice: I love using penne or fusilli for this recipe, but any pasta will do.
• 2 tablespoons olive oil: This adds a wonderful richness to the dish.
• 1 pound chicken breast, diced: Chicken adds protein and makes the meal hearty.
• 1 cup sun-dried tomatoes, chopped: These give a sweet and tangy flavor that’s irresistible.
• 2 cloves garlic, minced: Garlic is a must for that aromatic base.
• 1 teaspoon Italian seasoning: A blend of herbs that enhances the Italian flair.
• Salt and pepper to taste: Essential for seasoning, so don’t skip this!
• 1 cup chicken broth: This adds depth to the sauce.
• 1 cup heavy cream: For that luscious creaminess that makes the dish so comforting.
• 1 cup mozzarella cheese, shredded: Because who doesn’t love melted cheese?
• Fresh basil, for garnish: Adds a beautiful touch and fresh flavor.

How to Make Sun-Dried Tomato Pasta with Chicken and Mozzarella

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Stir in the sun-dried tomatoes, garlic, and Italian seasoning. Season with salt and pepper.
4. Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes.
5. Reduce heat and add the heavy cream, stirring until combined.
6. Mix in the cooked pasta and mozzarella cheese, stirring until the cheese is melted and the pasta is well coated.
7. Garnish with fresh basil before serving.

Substitutions & Additions

If you’re looking to switch things up, here are some fantastic substitutions and additions:

• Use turkey or shrimp instead of chicken for a different protein.
• Swap out the heavy cream for half-and-half or a dairy-free alternative if you prefer.
• Add spinach or kale for a pop of color and extra nutrients.
• For a tangy kick, toss in some feta cheese or a splash of lemon juice.

Tips for Success

Here are a few tips to ensure your dish turns out perfectly:

• Don’t overcook the chicken; it should be juicy and tender.
• Be sure to taste and adjust the seasoning as you go.
• You can prepare the chicken and sauce ahead of time. Just reheat and mix with pasta when ready to serve.

How to Store Sun-Dried Tomato Pasta with Chicken and Mozzarella

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove with a splash of chicken broth or cream to loosen the sauce.

FAQs

Can I use fresh tomatoes instead of sun-dried tomatoes?

Yes, you can! Just roast the fresh tomatoes first to concentrate their flavors.

Is it okay to freeze this dish?

Yes, but be aware that the creamy sauce may change texture when thawed. It’s best enjoyed fresh!

What can I serve with this pasta?

A simple green salad or garlic bread makes for great sides!

For more delicious recipes, check out this creamy pasta bowl or this quick salmon recipe for treats you will love!

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