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

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

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

Find it online: https://biteseason.com/a-culinary-masterpiece-sun-dried-tomato-pasta-with-chicken-and-creamy-mozzarella-sauce-2/

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