Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe

Introduction

This Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a deliciously comforting dish that combines tender chicken, sun-dried tomatoes, and a rich, cheesy sauce. Perfect for weeknight dinners, it brings together simple ingredients into a flavorful and satisfying meal.

Ingredients

• 3 garlic cloves, minced
• 4 oz sun-dried tomatoes (drained from oil)
• 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 shredded mozzarella cheese (pre-shredded, not fresh)
• 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 as needed)
• Additional salt to taste

Instructions

1. Step 1: In a large skillet, sauté the minced garlic and sun-dried tomatoes in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) over medium heat for 1 minute until the garlic is fragrant.
2. Step 2: Remove the sun-dried tomatoes from the skillet, leaving the olive oil behind.
3. Step 3: Season the sliced chicken with 1/4 teaspoon salt and 1/4 teaspoon paprika. Add the chicken to the skillet and cook on high heat for 1 minute on each side. Remove from heat.
4. Step 4: Cook the penne pasta according to the package instructions. Reserve about 1/2 cup of the cooked pasta water, then drain the pasta.
5. Step 5: Slice the sun-dried tomatoes into smaller pieces and add them back to the skillet with the cooked chicken.
6. Step 6: Pour in the half and half (or cream and milk mixture) and add the shredded mozzarella cheese to the skillet. Bring to a gentle boil.
7. Step 7: Immediately reduce heat to a simmer and stir constantly until the cheese melts and a creamy sauce forms.
8. Step 8: Add the cooked and drained pasta to the skillet with the creamy sauce, stirring to combine well.
9. Step 9: Stir in 1 tablespoon of basil and at least 1/4 teaspoon of red pepper flakes.
10. Step 10: If the sauce is too thick, gradually add reserved pasta water, about 1/2 cup total, stirring until desired consistency is reached.
11. Step 11: Taste and season with additional salt and red pepper flakes if needed. Let the pasta simmer for a couple of minutes to allow flavors to meld.
12. Step 12: Make sure to season just enough to enhance the flavors of basil and sun-dried tomatoes.

Tips & Variations

• For a dairy-free version, try substituting half and half with coconut milk and use a dairy-free cheese alternative.
• Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Add fresh spinach or arugula at the end for some extra greens and color.
• Use pre-shredded mozzarella for better melting and to avoid clumping, instead of fresh mozzarella.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or water and gently warm on the stovetop to restore the creamy sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mozzarella instead of shredded mozzarella?

It’s best to use pre-shredded mozzarella as fresh mozzarella contains more moisture and won’t melt as smoothly into the sauce, which may affect the texture.

What can I use if I don’t have half and half?

You can substitute half and half with a mixture of 1/2 cup heavy cream and 1/2 cup milk for similar richness and creaminess.

Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe

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★★★★★

4.9 from 73 reviews

This Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a deliciously rich and comforting dish featuring tender chicken breast, flavorful sun-dried tomatoes, and a luscious homemade creamy sauce made with mozzarella cheese. Perfect for a satisfying weeknight dinner, this recipe combines simple ingredients into a savory, cheesy pasta experience with a hint of spice from red pepper flakes and fresh basil.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 garlic cloves, minced
• 4 oz sun-dried tomatoes (drained from oil)
• 2 tablespoons olive oil (reserved from sun-dried tomatoes jar)
• 1 lb chicken breast tenderloins, sliced
• 1/4 teaspoon salt (for chicken)
• 1/4 teaspoon paprika
• 1 cup half and half (or 1/2 cup heavy cream + 1/2 cup milk)
• 1 cup shredded mozzarella cheese (pre-shredded, not fresh)
• 8 oz penne pasta (for gluten-free option, use gluten-free brown rice pasta)
• 1 tablespoon basil
• 1/4 teaspoon red pepper flakes (plus more to taste)
• 1/2 cup reserved cooked pasta water (or more as needed)
• 1/4 teaspoon salt (to taste)

Instructions

1. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, heat 2 tablespoons of olive oil reserved from the sun-dried tomatoes jar over medium heat. Add the minced garlic and drained sun-dried tomatoes and sauté for 1 minute until the garlic becomes fragrant.
2. Remove Sun-Dried Tomatoes: Take the sun-dried tomatoes out of the skillet, leaving the infused olive oil in the pan.
3. Cook Chicken: Season the sliced chicken breast with 1/4 teaspoon salt and 1/4 teaspoon paprika. Add to the skillet and cook on high heat for 1 minute on each side until browned. Remove from heat.
4. Cook Pasta: Meanwhile, cook the penne pasta according to the package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta.
5. Combine Tomatoes and Chicken: Slice the sun-dried tomatoes into smaller pieces and add them back into the skillet with the cooked chicken.
6. Make Creamy Sauce: Pour in the half and half (or cream + milk substitute) and add the shredded mozzarella cheese to the skillet. Bring the mixture to a gentle boil over medium heat.
7. Simmer Sauce: Reduce the heat to a simmer immediately and stir constantly until the cheese melts fully and the sauce turns creamy.
8. Add Pasta: Add the cooked and drained penne pasta into the skillet and stir well to coat the pasta evenly with the creamy sauce.
9. Season and Flavor: Stir in 1 tablespoon of fresh basil and at least 1/4 teaspoon of red pepper flakes. Mix thoroughly to combine flavors.
10. Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water, starting with about 1/2 cup, mixing well to reach your desired creaminess. Add more pasta water as needed, but do not add all at once.
11. Final Seasoning and Simmer: Taste the dish and adjust salt and red pepper flakes if needed. Let it simmer gently for a couple of minutes to allow flavors to meld.
12. Serve: Serve hot, garnished with extra basil or cheese if desired.

Notes

• Substitution for half and half: You can use 1/2 cup heavy cream combined with 1/2 cup milk if half and half is unavailable.
• Use pre-shredded mozzarella cheese rather than fresh mozzarella for better melting and sauce consistency.
• For a gluten-free version, substitute penne pasta with gluten-free brown rice pasta.
• Adjust red pepper flakes according to your spice preference.
• Reserve some pasta water to adjust sauce thickness as needed.
• Salt the dish carefully to enhance the flavors without overpowering the basil and sun-dried tomatoes.

Keywords: Tomato pasta, chicken pasta, creamy mozzarella sauce, sun-dried tomato pasta, easy dinner, stovetop pasta, comfort food