Here’s a creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes—easy, comforting, and packed with flavor 🍝
Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Ingredients
- 12 oz pasta (penne, rotini, or fettuccine)
- 1 lb boneless, skinless chicken breast (sliced)
- Salt & black pepper
- 1 tsp Italian seasoning
- ½ tsp paprika (optional)
- 2 tbsp olive oil (use oil from sun-dried tomatoes for extra flavor)
- 4 cloves garlic, minced
- ¾ cup sun-dried tomatoes, sliced (oil-packed preferred)
- 1 cup heavy cream
- ½ cup chicken broth
- 1 cup shredded or fresh mozzarella
- ¼ cup grated Parmesan
- ½ tsp red pepper flakes (optional)
- Fresh basil or parsley, chopped
Instructions
- Cook the pasta
- Boil pasta in well-salted water until al dente.
- Reserve ½ cup pasta water, then drain.
- Cook the chicken
- Season chicken with salt, pepper, Italian seasoning, and paprika.
- Heat olive oil in a large skillet over medium-high heat.
- Cook chicken 4–5 minutes per side until golden and cooked through.
- Remove from skillet and set aside.
- Make the sauce
- In the same skillet, reduce heat to medium.
- Add garlic and sauté 30 seconds until fragrant.
- Stir in sun-dried tomatoes.
- Add chicken broth and simmer 2 minutes.
- Stir in heavy cream and red pepper flakes; simmer 3–4 minutes.
- Add cheese & combine
- Lower heat and stir in mozzarella and Parmesan until melted.
- Slice chicken and return to skillet.
- Add cooked pasta and toss to coat.
- Add pasta water as needed to loosen sauce.
- Finish
- Taste and adjust seasoning.
- Garnish with fresh basil or parsley.
Tips & Variations
- Lighter option: Use half-and-half instead of heavy cream.
- Extra flavor: Add a splash of white wine before the broth.
- Veggie boost: Spinach or mushrooms pair beautifully.
- Spicy: Increase red pepper flakes or add chili oil.
Want a one-pan version, baked casserole style, or Tuscan-style with spinach?
