A Culinary Masterpiece: Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

There are weeknight dinners, and then there are experiences. The kind of meal that makes you pause after the first bite, close your eyes, and feel a profound sense of comfort and joy. The dish we’re diving into today is firmly in the latter category. This isn’t just another pasta recipe; it’s a symphony of bold, Mediterranean flavors coming together in a creamy, cheesy, and utterly irresistible harmony. We are talking, of course, about the spectacular Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce.

This Italian-inspired creation is a testament to how a few quality ingredients can be transformed into something truly extraordinary. It’s a dish that feels gourmet and indulgent, yet comes together in about 40 minutes, making it perfectly suited for both a busy Tuesday and a romantic dinner for two. The star of the show is undeniably the sun-dried tomato, whose intense, sweet-tart flavor infuses every element of the dish, from the tender chicken to the luxuriously smooth sauce.

So, tie on your apron, pour yourself a glass of crisp white wine, and let’s embark on the journey of creating this unforgettable Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce.

Deconstructing the Magic: Why This Recipe Works

Before we get to the step-by-step instructions, it’s worth understanding what makes this particular Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce so special. It’s all about balance.

The Sun-Dried Tomato: Unlike fresh tomatoes, sun-dried tomatoes have a concentrated, almost jam-like intensity. They bring a sweet, tangy, and slightly chewy element that forms the foundational flavor of the entire dish. When sautéed, they release their essence into the oil, creating an instant flavor base.
The Creamy Mozzarella Sauce: Mozzarella is the king of meltable, stretchy cheeses. When combined with half-and-half, it creates a sauce that is rich and velvety without being overly heavy. It provides a mild, milky canvas that allows the sharper flavors of the sun-dried tomatoes, garlic, and red pepper flakes to shine.
The Chicken: The chicken acts as the hearty, protein-packed backbone. Coating it in a simple sprinkle of salt and paprika before searing creates a beautiful, flavorful crust that locks in juices.
The Aromatics & Spices: Garlic and basil provide the classic Italian soul, while red pepper flakes and paprika introduce a subtle, warming heat and a smoky depth that prevents the dish from being one-dimensional.

This careful interplay of sweet, savory, creamy, and spicy is what will have you and your loved ones coming back for seconds.

Gathering Your Cast of Ingredients

The beauty of this Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce lies in its straightforward ingredient list. Here’s what you’ll need, with some crucial notes to ensure perfection.

The Ingredients:

8 oz Penne Pasta: The ridges and tube shape of penne are perfect for catching every drop of the creamy sauce. (For a gluten-free version, brown rice pasta works excellently.)
1 lb Chicken Breast Tenderloins, sliced: Tenderloins are quick-cooking, but you can also use boneless, skinless chicken breasts or thighs, sliced thinly.
4 oz Sun-Dried Tomatoes: Crucial Note: We are using sun-dried tomatoes packed in olive oil. The oil from the jar is a flavor goldmine! You’ll need to drain them, but reserve that oil for cooking.
3 Garlic Cloves, minced: Fresh is best here. The pungent aroma is a key layer of the flavor profile.
2 tablespoons Olive Oil: Preferably the reserved oil from the sun-dried tomato jar. This infuses the entire dish with their flavor from the very first step.
1 cup Half and Half: This provides the perfect level of richness. Don’t have it? See the substitution in the notes below.
1 cup Mozzarella Cheese, shredded: This is a critical point. Do not use fresh mozzarella sold in water. It has too much moisture and will make your sauce grainy and watery. You must use pre-shredded, low-moisture mozzarella from a bag for a smooth, emulsified sauce.
½ cup Reserved Pasta Water: This starchy, salty liquid is the secret weapon for achieving a restaurant-quality sauce that perfectly coats the pasta.
1 tablespoon Basil: Freshly chopped basil is ideal for a bright, fresh finish. If you must use dried, reduce it to 1 teaspoon.
¼ teaspoon Red Pepper Flakes: Adjust to your spice preference. This adds a gentle warmth that complements the sweetness of the tomatoes.
¼ teaspoon Paprika: This adds a lovely color to the chicken and a subtle smoky flavor.
¼ teaspoon Salt (plus more to taste): Seasoning in layers is key.

The Art of the Process: A Step-by-Step Guide to Perfection

Creating this Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a simple, sequential process. Read through the instructions once before you begin to ensure a smooth, stress-free cooking experience.

Step 1: The Flavor Foundation
In a large skillet, heat the 2 tablespoons of reserved sun-dried tomato oil (or regular olive oil) over medium heat. Add the minced garlic and the drained sun-dried tomatoes. Sauté for just about 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic, as it will turn bitter. This first step is where you build the aromatic base of your entire dish.

Step 2: Searing the Chicken
Remove the sun-dried tomatoes from the skillet, leaving the now-infused oil behind. Increase the heat to medium-high. Season your sliced chicken with the ¼ teaspoon of salt and the paprika. Add the chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 1 minute per side, just until you get a golden-brown sear. The chicken does not need to be cooked through at this point, as it will finish cooking in the sauce. Remove the chicken and set it aside.

Step 3: Pasta Prep Parallel
While you’re working on the chicken and sauce, cook your penne pasta according to the package directions in a large pot of well-salted water. This is non-negotiable—salting the pasta water is your first and best chance to season the pasta itself. Just before draining, be sure to scoop out at least ½ cup of the starchy pasta water. This liquid is magic for your sauce. Drain the pasta.

Step 4: Constructing the Creamy Dream
While the pasta is draining, slice the sautéed sun-dried tomatoes into smaller, bite-sized pieces. Add them back to the skillet with the chicken. Now, pour in the half-and-half and add the pre-shredded mozzarella cheese. Bring the mixture to a gentle boil, then immediately reduce the heat to a low simmer.

Step 5: The Emulsification
This is where the magic happens. Stir the sauce constantly as it simmers. You will watch as the mozzarella slowly melts and incorporates with the half-and-half, transforming from a separated-looking liquid into a smooth, homogeneous, and gloriously creamy sauce. This should only take a couple of minutes. Patience and constant stirring are your friends here.

Step 6: The Grand Unification
Add the drained pasta directly into the skillet with your newly formed creamy mozzarella sauce. Using tongs, toss and stir to ensure every piece of penne is generously coated. The sauce will be thick and luxurious.

Step 7: The Finishing Touches
Now, stir in the fresh basil and at least ¼ teaspoon of red pepper flakes. This is the time to assess your sauce. Is it too thick? This is where your reserved pasta water comes in. Add about ½ cup (or less) gradually, stirring continuously, until the sauce reaches your desired consistency. It should be fluid and silky, clinging to the pasta without being gloppy.

Step 8: The Final Seasoning and Simmer
Taste your creation. Season with additional salt and more red pepper flakes if desired. Remember, the sun-dried tomatoes and cheese are salty, so taste as you go. Let the entire dish simmer together for just another 2-3 minutes on low heat. This allows the pasta to fully absorb the flavors and for everything to become one cohesive, beautiful dish.

Serving Your Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

This dish deserves a proper presentation. Serve it hot, directly from the skillet for a rustic feel, or plate it elegantly. A final sprinkle of fresh basil and a light dusting of red pepper flakes on top makes for a beautiful garnish.

What to serve with it? A simple side salad with a sharp vinaigrette (to cut through the richness), some crusty garlic bread for mopping up every last bit of sauce, and a glass of Sauvignon Blanc or Pinot Grigio would make the perfect meal.

Expert Notes for Flawless Execution

Half-and-Half Substitute: No half-and-half? No problem. Simply combine ½ cup of whole milk with ½ cup of heavy cream. This will actually create an even richer sauce.
Cheese is Key (Reprise): I cannot stress this enough. Using the wrong mozzarella is the most common pitfall. Fresh mozzarella will release whey and create a broken, watery sauce. Stick with pre-shredded, low-moisture mozzarella.
Pasta Water is Liquid Gold: Don’t skip reserving the pasta water! It’s the best tool for thinning the sauce without diluting the flavor, thanks to its starch content.
Customize It: Feel free to add a handful of fresh spinach at the end and let it wilt into the sauce, or throw in some sliced mushrooms with the garlic for an earthier note.

A Culinary Masterpiece: Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Print Recipe

This Italian-inspired pasta is a flavor bomb! Tender chicken, savory sun-dried tomatoes, garlic, and basil are tossed in a rich, creamy mozzarella sauce. A touch of red pepper flakes adds a subtle kick, making this dish perfect for an easy weeknight dinner that tastes restaurant-quality.

Author: alae

Ingredients

Scale

3 cloves garlic, minced
4 oz sun-dried tomatoes, drained
2 tablespoons olive oil (from the sun-dried tomato jar, if available)
1 lb chicken breast tenderloins, sliced
¼ teaspoon salt
¼ teaspoon paprika
1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
1 cup shredded mozzarella cheese (pre-shredded, not fresh)
8 oz penne pasta (use gluten-free brown rice pasta if desired)
1 tablespoon fresh basil
¼ teaspoon red pepper flakes
½ cup reserved pasta water (or more, as needed)
Additional salt to taste

Instructions

Sauté garlic and tomatoes: In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes; cook 1 minute until garlic is fragrant. Remove tomatoes from skillet, leaving oil behind.
Cook chicken: Season chicken slices with salt and paprika. Add to the skillet and cook 1 minute per side on high heat. Remove from skillet.
Cook pasta: Prepare pasta according to package instructions. Reserve ½ cup of pasta water and drain the pasta.
Combine ingredients: Slice sun-dried tomatoes into smaller pieces and return to the skillet with the chicken.
Make creamy sauce: Add half-and-half and shredded mozzarella to the skillet. Bring to a gentle boil, then reduce to a simmer. Stir constantly until the cheese melts and a creamy sauce forms.
Add pasta and seasoning: Toss cooked pasta in the creamy sauce. Stir in basil and red pepper flakes.
Adjust consistency: If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Finish and serve: Taste and adjust seasoning with salt and extra red pepper flakes if desired. Simmer a couple of minutes to allow flavors to combine. Serve warm.

Notes

Half-and-half substitute: Use ½ cup milk + ½ cup heavy cream if you don’t have half-and-half.
Cheese tip: Use pre-shredded mozzarella for smooth melting. Fresh mozzarella does not melt the same way in this sauce.
Sun-dried tomatoes: Drain tomatoes from oil and reserve 2 tablespoons for cooking to enhance flavor.
Spice level: Adjust red pepper flakes to your preference for a mild or spicy kick.

Nutrition

Calories: 641 kcal per serving
Fat: 33 g
Carbohydrates: 48 g
Protein: 38 g

Final Thoughts

In the world of home cooking, we are always searching for that elusive “perfect” recipe—one that is both impressively delicious and deceptively simple to execute. This Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is, without a doubt, one of those rare gems.

It successfully bridges the gap between casual comfort food and sophisticated dining. The robust, tangy punch of the sun-dried tomatoes, the tender, perfectly seared chicken, and the unbelievably smooth and creamy mozzarella sauce create a combination that is nothing short of addictive. It’s a dish that comforts on a dreary day and impresses on a special occasion.

More than just a list of ingredients and steps, this recipe is a lesson in building flavors. From infusing the oil to layering the seasonings and harnessing the power of starchy pasta water, each step has a purpose, culminating in a final product that is far greater than the sum of its parts.

So, the next time you’re wondering what to make for dinner that will truly satisfy, look no further. This Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is waiting to become a new favorite in your culinary repertoire. It’s more than just a meal; it’s a warm, cheesy, and deeply satisfying hug on a plate.