Here’s a delicious and easy recipe for Chicken Mozzarella Pasta with Sun-Dried Tomatoes — creamy, flavorful, and perfect for a weeknight dinner:
🍝 Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Ingredients (serves 4)
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-sized pieces
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup heavy cream or half-and-half
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 8 oz (225 g) pasta (penne, fusilli, or your favorite)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped, for garnish
Instructions
- Cook Pasta
- Boil pasta according to package directions. Drain and set aside, reserving 1/2 cup pasta water.
- Cook Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and cook until golden and cooked through (about 5–7 minutes). Remove chicken and set aside.
- Make the Sauce
- In the same skillet, sauté garlic for 30 seconds until fragrant.
- Add sun-dried tomatoes and cook for 1–2 minutes.
- Pour in cream and chicken broth, then add Italian seasoning. Stir and let it simmer for 3–4 minutes.
- Combine Pasta & Chicken
- Add cooked pasta and chicken back into the skillet. Toss to coat in the sauce.
- Stir in mozzarella and Parmesan cheese. If sauce is too thick, add reserved pasta water gradually until desired consistency.
- Serve
- Garnish with fresh basil or parsley. Serve hot with extra Parmesan if desired.
Tips
- Use sun-dried tomatoes in oil for more flavor; drain excess oil but keep a little for richness.
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or mushrooms for extra veggies.
- For extra gooeyness, sprinkle mozzarella on top and broil for 1–2 minutes before serving.
If you want, I can make a quick one-pan version that cuts prep and cleanup in half while keeping it creamy and cheesy. It’s perfect for a busy night.
Do you want me to do that?
