Sun-Dried Tomato Chicken Pasta

This Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is the kind of dish I make when I want comfort food that still feels a little special without a lot of work. Tangy sun-dried tomatoes pair beautifully with juicy chicken in a velvety mozzarella sauce, making it perfect for both casual weeknights and when friends come over. The bright flavors and creamy texture always win rave reviews around my table.

The first time I made this, everyone went back for seconds and I instantly knew it would become a family favorite. Even picky eaters cleared their plates and asked if I could make it again the next week.

Ingredients

• Penne pasta: choose a sturdy shape like penne or rigatoni to capture the creamy sauce
• Sun-dried tomatoes: these add tangy depth look for good quality ones packed in oil
• Chicken breast tenderloins: they cook quickly and stay juicy slice them thin for even cooking
• Garlic: fresh cloves make a difference always mince right before cooking
• Olive oil: use the oil from your sun-dried tomatoes jar for the richest flavor
• Half and half: gives the sauce body and a silky finish use a mix of milk and cream if needed
• Shredded mozzarella cheese: pre-shredded melts smoothly and saves time try to find a high quality brand
• Fresh basil: adds color and freshness choose vibrant bright leaves
• Red pepper flakes: for a hint of heat
• Paprika: a dash deepens the savory profile choose high quality for best results
• Salt: brings out all the other flavors
• Reserved pasta water: key for the perfect sauce texture always save some before draining

Step-by-Step Instructions

Cook the Pasta:

Boil your pasta in a large pot of salted water until just al dente this helps the pasta absorb flavor but not get mushy Reserve at least half a cup of pasta water before draining

Sauté Garlic and Sun-Dried Tomatoes:

Heat olive oil over medium Add minced garlic and drained sun-dried tomatoes Sauté for about a minute until garlic smells fragrant but is not brown

Brown the Chicken:

Remove the sun-dried tomatoes and set them aside Add the thin chicken slices to the same skillet Sprinkle with salt and paprika Cook on high for just one minute per side to keep them tender Remove from heat

Chop and Return Sun-Dried Tomatoes:

Slice the sautéed sun-dried tomatoes into strips Add them back to the skillet along with the chicken

Build the Creamy Mozzarella Sauce:

Pour in half and half Add shredded mozzarella Stir over gentle heat until the cheese melts and everything combines into a glossy sauce Bring the mixture to a low simmer but do not boil vigorously

Combine Pasta and Sauce:

Add the drained pasta directly into the skillet Stir gently so every piece gets coated If the sauce is too thick add pasta water a splash at a time until perfect

Finish with Herbs and Spice:

Fold in freshly chopped basil and red pepper flakes Taste and adjust salt or spice as needed Let the whole dish sit on low heat for a few minutes to soak up all the flavors

Serve and Garnish:

Spoon the pasta into bowls Top with extra basil or another pinch of red pepper flakes Serve hot and enjoy every bite

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Sun-dried tomatoes are my go-to for packed flavor in a small, shelf-stable package Every time I cook this dish I remember the first dinner party I served it at My sister could not believe something this creamy did not come from a fancy Italian restaurant

Storage Tips

Store leftovers in a tight container in the fridge for up to three or four days The sauce stays creamy if you add a tablespoon of water before reheating For freezing let pasta cool fully then transfer in small batches to freezer bags This helps preserve the sauce’s texture If reheating from frozen add a splash of milk or broth in a pan to bring back the silky consistency

Ingredient Substitutions

No chicken on hand Try shrimp or chunks of salmon or swap for sautéed mushrooms if you are feeding vegetarians Any short tubular pasta works with this sauce If you are out of mozzarella softened cream cheese blends well and brings a unique tang Fresh herbs like parsley or thyme can replace the basil for a new twist

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Serving Suggestions

Garnish every bowl with fresh basil leaves and a sprinkle of cheese A light green salad with a crisp vinaigrette cuts through the richness and garlic bread on the side lets you catch every drop of sauce For a romantic dinner light candles and pair with a cold glass of sauvignon blanc For family style transfer everything to a big bowl and let everyone dig in

A Little History

Sun-dried tomatoes have deep roots in Mediterranean kitchens and their sweet sharpness is why they shine in creamy pasta dishes like this The combination of chicken and mozzarella is a classic Italian American comfort meal and every cook adds their own spin Over time I have found that the secret really is letting the sauce simmer just until melted so nothing separates

Recipe FAQs

→ Can I substitute penne with another pasta shape?

Yes, almost any pasta works—try spaghetti, rigatoni, or fusilli. Choose shapes that hold creamy sauce well for best results.

→ Is it possible to use fresh mozzarella instead of pre-shredded?

Pre-shredded mozzarella melts faster and creates a smoother sauce. Fresh mozzarella contains extra moisture and may yield a thinner sauce.

→ Can I make this dish vegetarian?

Absolutely. Omit the chicken and add vegetables such as mushrooms, spinach, bell peppers, or zucchini for a hearty, meatless option.

→ What can I use instead of half-and-half?

Combine equal parts milk and heavy cream for a homemade half-and-half substitute. This creates a similarly rich, creamy sauce.

→ How do I reheat leftovers without drying them out?

Heat gently with a splash of half-and-half or chicken broth, stirring until warmed and creamy. Avoid overheating to keep the pasta tender.

→ Can this pasta be frozen for later?

Yes, portion into airtight containers and freeze up to 3 months. Thaw in the refrigerator and reheat with extra sauce or liquid for creaminess.