🍝 Chicken Mozzarella Pasta with Sun-Dried Tomatoes
This chicken mozzarella pasta is a creamy, flavorful dish featuring tender chicken, gooey mozzarella, and tangy sun-dried tomatoes. It’s perfect for a hearty weeknight dinner or a special meal.
🛒 Ingredients (Serves 4)
- 2 cups pasta (penne, rotini, or your choice)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced or sliced
- Salt and pepper to taste
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes (packed in oil, drained and chopped)
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning or dried basil/oregano
- Optional: fresh basil for garnish
👩🍳 Instructions
- Cook pasta – Boil pasta according to package directions until al dente. Drain and set aside.
- Cook chicken – Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Cook 5–7 minutes until golden and cooked through. Remove and set aside.
- Sauté aromatics – In the same skillet, add garlic and sun-dried tomatoes. Sauté 1–2 minutes until fragrant.
- Make sauce – Add heavy cream and Italian seasoning. Bring to a gentle simmer. Stir in mozzarella and Parmesan until melted and smooth.
- Combine – Add cooked pasta and chicken back to the skillet. Toss to coat evenly in the creamy sauce.
- Serve – Garnish with fresh basil if desired. Serve hot with extra Parmesan on the side.
💡 Tips
- Cheese variation: Mix mozzarella with fontina or provolone for extra flavor.
- Protein twist: Substitute chicken with shrimp or sausage for variety.
- Sun-dried tomato tips: Oil-packed sun-dried tomatoes add extra richness; if using dry ones, rehydrate in warm water first.
- Make ahead: Prepare sauce and chicken in advance; just toss with freshly cooked pasta before serving.
If you want, I can provide a one-pot version of this chicken mozzarella pasta that minimizes cleanup and cooks everything in a single skillet.
