When the first forkful of velvety cream sauce meets tender, perfectly seared chicken and al dente penne, you're embarking on a dinner adventure that elevates any ordinary weeknight into something memorable. This Chicken Mozzarella Pasta with Sun Dried Tomatoes is a delightful symphony of flavors and textures: the rich, tangy bite of sun-dried tomatoes dancing with the silky cream and sharp Parmesan, while shredded mozzarella melts into pockets of gooey goodness. It’s the kind of dish that feels luxurious yet remains refreshingly simple, proving that a few pantry staples can come together to create something truly spectacular.
Cooking this recipe is like giving your taste buds a warm hug. With just 15 minutes of prep, you’ll be chopping, seasoning, and stirring your way to a home-cooked masterpiece over the next half hour. Beginner cooks will find the steps approachable—seasoning chicken, sautéing garlic, whisking cream and broth, and finally, tossing everything together. Plus, that five-minute rest period ensures your chicken stays juicy. Perfect for dinner parties or cozy family meals, this dish delivers on comfort without compromising flair, clocking in at around 650 calories per serving and tailored for those evenings when you crave a fuss-free yet impressive dinner.
There’s something almost nostalgic about a pasta dish that feels like a warm embrace: hearty chicken breast strips coated in a creamy, cheesy sauce like a well-fitted sweater. I still remember the first time I combined sun-dried tomatoes into a simple Alfredo base—I was skeptical, but the bright, concentrated tomato flavor cut through the richness beautifully. A sprinkling of fresh basil on top brings a burst of herbal brightness and makes every bite feel balanced. So grab your skillet, dust off your wooden spoon, and let’s dive into the magic that happens when cream, cheese, chicken, and sun-dried tomatoes unite for a dinner that feels both special and utterly comforting.
KEY INGREDIENTS IN CHICKEN MOZZARELLA PASTA WITH SUN DRIED TOMATOES
Before we roll up our sleeves and start cooking, let’s take a closer look at the stars of this show. Each ingredient plays a crucial role, bringing unique flavor and texture to your plate. From succulent chicken breasts to melting mozzarella, here’s what you need and why it matters.
- Boneless, skinless chicken breasts
These lean cuts provide the main protein component, offering a tender, juicy base after searing. Properly seasoned and rested, they stay moist and absorb the sauce beautifully.
- Salt and pepper
The simplest seasonings add essential taste and balance. They enhance the natural flavors of the chicken and the creamy sauce without overpowering.
- Olive oil
A cooking staple that prevents sticking and adds its own mild, fruity undertones. It’s perfect for getting a golden-brown crust on the chicken and sautéing garlic.
- Garlic
When minced and sautéed, garlic infuses the oil with its fragrant, savory aroma. It’s the backbone of many sauces and provides depth to the creamy mixture.
- Red pepper flakes
These tiny flakes bring a gentle heat, cutting through the richness of the cream and cheese. Adjust the amount to dial up or down the spice level.
- Chicken broth
This flavorful liquid forms the base of the sauce, adding savory notes without making it too heavy. It helps thin out the cream just enough for coating the pasta.
- Heavy cream
The component responsible for velvety smoothness. It thickens into a luxurious sauce that clings to pasta and chicken.
- Grated Parmesan cheese
Sharp and salty, Parmesan melts into the sauce to give it body and that signature umami flavor.
- Sun-dried tomatoes
Bursting with tangy sweetness, these tomatoes introduce a concentrated tomato profile that brightens every forkful.
- Penne pasta
Tubular and sturdy, penne holds bits of sauce in its ridges and hollow centers, ensuring you get creamy goodness in each bite.
- Shredded mozzarella cheese
Once sprinkled on top and melted, it creates a stringy, gooey layer that makes this dish extra comforting and visually enticing.
- Fresh basil leaves
The finishing touch: vibrant, herbal, and slightly sweet. Garnishing with basil adds freshness and color, balancing the richness.
HOW TO MAKE CHICKEN MOZZARELLA PASTA WITH SUN DRIED TOMATOES
With our ingredients lined up, it’s time to bring this dish to life. You’ll start by searing chicken for golden-brown goodness, then build a creamy, cheesy sauce in the same skillet. Finally, everything comes together in a joyful toss of pasta, sauce, and melted mozzarella.
1. Season the chicken breasts generously with salt and pepper on both sides. This ensures flavor penetrates the meat and helps form a delicious crust during cooking.
2. In a large skillet, heat one tablespoon of olive oil over medium heat. Once shimmering, add the chicken breasts and cook for about 5–7 minutes on each side. You’re looking for a golden-brown exterior and an internal temperature of 165°F. Remove the chicken and let it rest—this keeps the juices locked in.
3. In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes, then sauté for about 30 seconds until fragrant and just starting to turn golden.
4. Pour in the chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the pan. Bring the mixture to a gentle simmer.
5. Stir in the grated Parmesan cheese, whisking continuously until it melts completely and the sauce begins to thicken to a creamy consistency.
6. Add the sun-dried tomatoes, crushing them slightly against the spoon, and let everything simmer for another 2–3 minutes so their tangy flavor fully infuses the sauce.
7. Meanwhile, cook the penne pasta according to package instructions for al dente perfection. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce.
8. Slice the rested chicken into thin strips. Return the chicken to the skillet, stirring to thoroughly coat each strip in the luscious sauce.
9. Add the cooked pasta to the skillet and gently toss everything together, ensuring each piece of penne is lavishly covered.
10. Sprinkle shredded mozzarella over the top, then cover the skillet with a lid and let it sit off the heat for 2–3 minutes until the cheese turns irresistibly gooey.
11. Garnish with fresh basil leaves just before serving for a pop of color and fresh, herbal brightness.
SERVING SUGGESTIONS FOR CHICKEN MOZZARELLA PASTA WITH SUN DRIED TOMATOES
Presenting this pasta on the table is almost as fun as eating it. Whether you’re hosting friends or treating yourself, these serving tips will elevate the experience, making every bite feel special and well-thought-out.
- Family-style on a wooden board
Pile the pasta in a warm, shallow bowl or directly on a wooden serving board. Let guests help themselves, grabbing generous sparklers of melted mozzarella and chicken. This communal approach creates a cozy, interactive meal.
- Individual pasta bowls with a salad side
Scoop the pasta into deep bowls and top each with a handful of extra shredded mozzarella and basil chiffonade. Serve with a crisp green salad dressed in lemon vinaigrette to brighten the palate between creamy bites.
- Breadboard accompaniment
Place a loaf of crusty, rustic bread on the table—ideally a sourdough or baguette. Encourage dipping into the leftover sauce. The chew of fresh bread paired with the indulgent cream sauce is pure comfort.
- Wine pairing and plating
Pour chilled pinot grigio or sauvignon blanc to cut through the richness. Serve the pasta on pre-warmed plates, garnishing each portion with a drizzle of olive oil and a sprinkle of red pepper flakes for a restaurant-worthy finish.
HOW TO STORE CHICKEN MOZZARELLA PASTA WITH SUN DRIED TOMATOES
Leftovers can taste just as good (or even better) after a day or two, provided they’re stored properly. Follow these storage tips to keep the pasta’s creaminess intact and the flavors vibrant when reheating.
1. Airtight container in the fridge
Transfer cooled pasta into an airtight container within two hours of cooking. It will stay fresh for up to 3 days. When reheating, add a splash of milk or broth to revive the sauce’s creaminess.
2. Separate cheese topping
If you anticipate storing leftovers, hold back a small portion of mozzarella before melting. Add it fresh when reheating so that stringy, gooey texture remains at its best.
3. Freezing for longer storage
For up to one month, freeze the pasta in a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the refrigerator, then gently reheat on the stove with a bit of extra cream or broth to restore consistency.
4. Preventing dryness
To avoid a dried-out sauce, always keep a little of the original cooking liquid or broth tucked away. Stirring in a tablespoon or two during reheating will help the sauce cling to the pasta like it did on day one.
CONCLUSION
This Chicken Mozzarella Pasta with Sun Dried Tomatoes has all the hallmarks of a dish destined to become a regular in your dinner rotation. We’ve covered everything from tender, well-seasoned chicken to a luxuriously creamy Parmesan sauce accented by tangy, sun-dried tomatoes, all tossed with penne and crowned with melted mozzarella and fresh basil. With a prep time of just 15 minutes and around 30 minutes of cooking, this beginner-friendly dish is perfect for those nights when you want comfort without complexity. The result is a harmonious blend of textures and flavors: silky cream, chewy pasta, juicy chicken, and bright tomato notes. Whether you’re feeding a crowd family-style or plating individual portions with a crisp salad and bubbly white wine, this recipe adapts beautifully.
Feel free to print this article and save it for future meal planning or gift it to a friend who loves easy yet impressive dinners. You can also check out the FAQ section below for answers to common questions on substitutions, reheating tips, and more. If you try this recipe, let me know how it turned out! I’d love to hear your feedback, any tweaks you made, or stories from your own kitchen adventures. Questions, comments, or suggestions are always welcome—your input helps this recipe grow and become even more delicious for everyone. Enjoy every creamy, cheesy, tomato-kissed bite!
Chicken Mozzarella Pasta with Sun Dried Tomatoes
Description
This Chicken Mozzarella Pasta is a delightful medley of flavors! Juicy chicken, rich cream, and zesty sun-dried tomatoes come together for a comforting meal that's sure to impress.
Ingredients
Instructions
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Season the chicken breasts with salt and pepper on both sides.
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In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and let it rest while you prepare the sauce.
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In the same skillet, add the remaining tablespoon of olive oil. Add minced garlic and red pepper flakes, sauté for about 30 seconds until fragrant.
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Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer.
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Stir in the grated Parmesan cheese and continue to cook until the cheese is melted and the sauce has thickened.
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Add the sun-dried tomatoes to the sauce and simmer for another 2-3 minutes.
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Meanwhile, cook the penne pasta according to the package instructions. Drain and set aside.
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Slice the cooked chicken into thin strips. Return the sliced chicken to the skillet with the sauce, stirring to coat the chicken in the sauce.
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Add the cooked pasta to the skillet and toss everything together to combine well.
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Sprinkle the shredded mozzarella over the pasta mixture, then cover the skillet with a lid and let it sit for 2-3 minutes until the mozzarella is melted and gooey.
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Garnish with fresh basil leaves before serving.
Nutrition Facts
Serving Size 4
- Amount Per Serving
- Calories 163kcal
Note
- Experiment with different types of pasta for a unique twist.
- Substitute fresh tomatoes if sun-dried tomatoes are not available.
- For a spicier dish, increase the amount of red pepper flakes.
- This dish pairs well with a fresh, crisp salad and a glass of white wine.
