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Pasta Chicken

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Published: Jan 30, 2018 | 629 Comments

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Chicken Mozzarella Pasta with Sun-Dried Tomatoes – Italian-inspired dinner with the best homemade creamy pasta sauce!  The sun-dried tomato pasta sauce is made from scratch using basil, red pepper flakes, garlic, paprika, cream, and shredded Mozzarella cheese.

chicken mozzarella pasta with sun-dried tomatoes
I am a huge fan of pasta, and some of the most popular pasta recipes on this site include this chicken mozzarella pasta that you are reading right now, creamy chicken pasta with bacon, and pesto chicken pasta.  One thing all these pasta recipes have in common is that they use creamy, comforting sauces.

If you want to try chicken pasta that is more refreshing, without the creamy sauce, I whole-heartedly recommend family favorite chicken pasta with spinach and tomatoes or super flavorful Italian sausage pasta.

Creamy Sun-Dried Tomato Pasta with Chicken

  • This recipe features sun-dried tomatoes and basil.  Both ingredients are popular in Italy and in the Mediterranean region.
  • The most prominent flavor in this recipe is the homemade sun-dried tomato sauce. The sauce is made from scratch by combining cream with shredded Mozzarella cheese, sun-dried tomatoes, garlic, basil, and red pepper flakes.
  • Cooked chicken and penne pasta are then smothered in this delicious creamy Mozzarella pasta sauce. There is enough sauce to coat every single bite.

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Ingredients for sun-dried tomato sauce

  • 3 garlic cloves
  • 4 oz sun-dried tomatoes
  • olive oil
  • salt
  • paprika
  • basil
  • 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup milk)
  • 1 cup Mozzarella cheese, shredded
  • 1/4 teaspoon red pepper flakes

How to make sun-dried tomato sauce

  1. In a large skillet, cook 3 cloves of minced garlic and 4 oz of chopped sun-dried tomatoes in 1 tablespoon of olive oil on high-medium heat for about 1 minute.
  2. Add 1/2 cup of heavy cream + 1/2 cup of milk (or 1 cup of half-and-half) to the same skillet and bring to a boil. Reduce to simmer.
  3. Add 1 cup of shredded Mozzarella cheese.
  4. Simmer and stir until the cheese melts and forms a creamy pasta sauce.
  5. Add 1 tablespoon of dried basil, paprika, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.
  6. Season with about 1/4 teaspoon of salt.

Sun-Dried Tomato Pasta with Chicken

Cooking Tips

  • Use either sun-dried tomatoes without oil or sun-dried tomatoes in oil (in a jar).  Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them.
  • Sprinkle a small amount of paprika over the chicken before cooking – it adds flavor as well as the color to the dish.
  • Make sure to reserve some pasta water as you will DEFINITELY need it to thin out the cream sauce.
  • Feel free to increase the amount of spices for this recipe: basil, red pepper flakes, paprika.  This will make the sun-dried tomato sauce even more flavorful!
  • Make sure to season the chicken mozzarella pasta with just the right amount of salt.   That means you might have to add more salt.  Salt will enhance the flavors of basil and sun-dried tomatoes.

How to Make Chicken Mozzarella Pasta

1) In a large skillet, on medium heat sauté garlic and sun-dried tomatoes in the olive oil. Remove the sun-dried tomatoes from the skillet.
2) Season sliced chicken with salt and paprika.
3) Add the chicken to the skillet and cook on high heat.

sun-dried tomatoes and chicken in a skillet

4) Add back the sun-dried tomatoes.  Add half-and-half and shredded Mozzarella cheese.
5) Bring the mixture to boil, then reduce to simmer and stir the sun-dried tomato sauce until the cheese melts.

creamy chicken, mozzarella chicken, chicken pasta recipe, chicken pasta dinner ideas

6) Add spices: basil, crushed red pepper flakes, salt.

7) Add cooked and drained penne pasta and stir to combine.

creamy chicken pasta, cream sauce for chicken, creamy pasta sauce

More recipes featuring sun-dried tomato pasta

  • Creamy Shrimp Pasta with Mozzarella Sauce features shrimp instead of chicken.
  • Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach – this sun-dried tomato pasta is made even more flavorful with the addition of Asiago cheese and spinach.
  • Scallop Pasta features scallops – another protein you can use in place of chicken in a recipe that is otherwise very similar to this one.
  • Creamy Mozzarella Pasta with Smoked Sausage is a great choice if you want to make the same pasta with sausage.
  • Sun-Dried Tomato and Mushroom Pasta is the meatless version of this recipe.

 

4.93 from 56 votes
sun-dried tomato chicken pasta with mozzarella cream sauce
Print
Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

This easy Italian-inspired Chicken Mozzarella Pasta features sun-dried tomatoes, garlic, basil, red pepper flakes, and paprika.  The sun-dried tomato sauce is the star of this recipe!

Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 641 kcal
Author: Julia
Ingredients
  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1 cup half and half (or use 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
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup reserved cooked pasta water or more
  • 1/4 teaspoon salt to taste
Instructions
  1. In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. 

  2. Remove the sun-dried tomatoes from the skillet, leaving the olive oil.   

  3. Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.

  4. Cook pasta according to package instructions.    Reserve some cooked pasta water. Drain the pasta.

  5. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.  

  6. To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil. 

  7. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 

  8. Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine. 

  9. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

  10. If the creamy sauce is too thick: Add about 1/2 cup of reserved cooked pasta water to the skillet to thin it out.   Do not add all of pasta water at once - you might need less or more of it.  
  11. Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

  12. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.  
Recipe Notes
  • What is half-and-half?  Substitute 1/2 cup of milk + 1/2 cup of heavy cream for 1 cup of half-and-half.
  • If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.
  • Do not use fresh Mozzarella.  Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.    Do not shred fresh Mozzarella.  Use pre-shredded Mozzarella cheese sold in bags.  
Nutrition Facts
Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Amount Per Serving
Calories 641 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 117mg 39%
Sodium 700mg 29%
Potassium 1626mg 46%
Total Carbohydrates 62g 21%
Dietary Fiber 5g 20%
Sugars 12g
Protein 43g 86%
Vitamin A 16.2%
Vitamin C 16.6%
Calcium 25.8%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Cheese, Chicken, Dinner, Gluten Free, Mozzarella, Pasta, Recipe Published: Jan 30, 2018 629 Comments

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Reader Interactions

Comments

  1. Hilary

    Nov 30, 2019 at 3:09 pm

    Can this be prepared ahead of time and then baked in the oven?

    Reply
  2. Kerry

    Nov 25, 2019 at 6:44 pm

    Can’t I reheat a portion In my microwave?c

    Reply
  3. Kerry

    Nov 24, 2019 at 10:20 am

    Can I use regular chicken breasts instead of the tenderloin?

    Reply
    • Arelia

      Nov 27, 2019 at 10:18 pm

      This is my second time making this dish and I used chicken breast all the time. I slice it thin and comes out great! My little boys favorite dish. I also used fresh mozzarella and grated it and it fine. Just have to press in pan to melt better. Came out delish!

      Reply
  4. Latoya Strong

    Nov 23, 2019 at 9:03 pm

    This recipe was absolutely amazing. The whole family loved it, even the picky 3 yr old. We will be adding this to our menu. Thank you

    Reply
  5. Benton Hebert

    Nov 23, 2019 at 11:24 am

    I did a variation that I think knocks this already wonderful recipe out of the park. I browned one link of crumbled Italian sausage after the chicken and added it to this dish. Also threw a crown or two of broccoli into my pasta while boiling for the last 5 min to add some a veggie to this dish. Just WOW! So much much flavor.

    Reply
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