This Chicken Sun Dried Tomato Pasta is a fantastic meal that’ll impress anyone at your dinner table. The creamy sauce made with fresh ingredients, combined with the rich flavor of sun-dried tomatoes, makes every bite feel special.
This recipe addresses sauce consistency, prevents clumps by gradual mozzarella addition, and allows for flavor adjustments according to personal taste preferences.
Sometimes, I need quick meals that don’t skimp on flavor, especially after a long day. This recipe solves that problem, allowing me to prepare a delicious dinner in just 40 minutes. Plus, it’s a great way to pack in protein and carbs all in one dish.
What I love about this dish is how easy it comes together. In just 20 minutes of prep and another 20 minutes to cook, you can have a hearty meal that your family will rave about. And a little tip: if you save some pasta water, it helps to get that sauce just right!
If you want another yummy pasta idea, give my Easy Spinach Mushroom Pasta Recipe a try! It’s perfect for busy weeknights, too.
Why You Will Love This Recipe
- Rich Flavor , The sun-dried tomatoes offer an intense punch, blending seamlessly with the creamy sauce for a savory bite that’s just right.
- Comforting Texture , With gooey mozzarella throughout and tender chicken, each forkful is satisfying, making it a cozy meal that feels like a hug.
- Quick Prep Time , You can whip this up in under 40 minutes, making it a great option for those busy weeknights when time is tight.
- Easy Storage , Leftovers stay yummy for up to three days in the fridge, making it a meal you can enjoy later without sacrificing flavor.
Ingredient Notes
- Sun-Dried Tomatoes: These little guys add a nice tangy punch. You can choose ones packed in oil or not, either works. Just chop ’em up!
- Chicken Breast Tenderloins: They’re super easy to cook and stay juicy. Make sure to pat them dry first for a nice sear. You can swap in turkey if you want.
- Half and Half: This gives a creamy richness. If you don’t have any, mix up half heavy cream and half milk for a decent stand-in!
- Shredded Mozzarella Cheese: Melty and stretchy goodness! Buy a block and shred it yourself for better texture, or grab pre-shredded if you’re in a hurry.
- Penne Pasta: I love how well this shape holds onto the sauce. If you’re out, rigatoni or fusilli will work great too, just adjust cooking time as needed!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce becomes too thick, adding a little reserved pasta water gradually can help achieve your desired consistency.
- When cooking chicken, checking its internal temperature for 165°F ensures it’s fully cooked and safe to eat.
- For perfectly cooked pasta, tasting it one minute before the package’s recommended cooking time prevents it from becoming overly soft.
- If you want to avoid clumpy sauce, introducing mozzarella bit by bit while stirring can help maintain a smooth texture.
- When looking to boost flavors, adjusting the spices according to your taste can make a significant difference in the overall dish.
Serving Suggestions
- Serve sun-dried tomato pasta with garlic bread for a classic Italian experience. A Caesar salad alongside offers a complete meal option.
- This dish works well in other recipes such as pasta salads or baked pasta dishes. Consider using it in a creamy pasta bake or as a filling in stuffed peppers.
- Add a drizzle of olive oil or a sprinkle of fresh basil as a finishing touch. These options enhance the dish without overwhelming the flavors.
Storage Guidelines
- To keep your sun-dried tomato pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Maintain quality and flavor in the storage process.
- Freezing: Wrap the pasta in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight.
Recipe Variations
- You can use ½ cup heavy cream and ½ cup milk in place of half-and-half for a lighter texture.
- Add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning for extra flavor in your dish.
- Either substitute chicken with shrimp for a delicious seafood variation or use vegetables like zucchini for a vegetarian option.
- If you want to scale up, simply double the recipe to serve 8, using 2 lb chicken and 16 oz penne pasta.
More Similar Recipes
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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.
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