Sun-Dried Tomato Pasta with Chicken and Mozzarella
A creamy and flavorful sun-dried tomato pasta dish with tender chicken and melted mozzarella, perfect for a comforting meal.
Equipment
- Large skillet
- Pot for boiling pasta
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 1/2 cup heavy cream + 1/2 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
- Start by heating the olive oil in a large skillet over medium heat. Add the minced garlic and sun-dried tomatoes to the pan. Cook until the garlic turns golden and fragrant, keeping a close eye on it to prevent burning. This will set a flavorful foundation for the dish.
- Add the sliced chicken breast tenderloins to the pan. Season with salt and paprika. Cook until the chicken is no longer pink and has developed a nice golden color, ensuring it is cooked through. Avoid crowding the pan, as this could lead to steaming instead of searing.
- While the chicken is cooking, boil the penne pasta in a separate pot until al dente according to package instructions. Be sure to reserve some of the pasta water before draining. Once the chicken is done, pour in the half and half and stir until well blended, creating a creamy sauce. Stir gently to avoid curdling.
- Gradually stir in the shredded mozzarella cheese until it is fully melted and creamy. This will create a thick sauce that coats the pasta. If the sauce becomes too thick, add some of the reserved pasta water to achieve the desired consistency.
- Toss the drained pasta into the sauce, and add the basil and red pepper flakes. Stir to combine everything, and taste for seasoning. If necessary, add salt to enhance the flavors.
- Plate the chicken sun-dried tomato pasta and garnish with extra basil if desired. Allow to cool slightly before serving, as the sauce will be hot. This dish is a comforting meal that brings warmth and satisfaction.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips: Ensure that the sauce has the right consistency by adding reserved pasta water gradually. Check chicken's internal temperature to make sure it reaches 165 degrees F before serving. For perfectly cooked pasta, check it for doneness one minute before the package instructions state. To prevent clumpy sauce, add mozzarella cheese gradually while stirring continuously. Taste the dish and adjust spices based on personal preference for the best flavor.
Reheating Instructions: Reheat in a skillet over medium heat until warmed through, adding a splash of reserved pasta water if necessary to loosen the sauce.
Serving Suggestions: Pair with garlic bread for a complete Italian meal. Serve alongside a Caesar salad to complement the rich flavors of the pasta. Top with fresh basil for added flavor and presentation.
Recipe Variations: For more nutrition, consider adding spinach to the pasta. Substitute the chicken with shrimp for a different protein option. You can also incorporate sun-dried tomatoes into a salad for a refreshing twist.
Ingredient Notes: When selecting sun-dried tomatoes, you can choose either those packed in oil or dry ones. If you need a substitute for penne pasta, fusilli or rigatoni work well, or you can use gluten-free brown rice pasta for gluten-free options. Ensure you use pre-shredded mozzarella for a smooth melting texture.