Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe
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.
- 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
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
- 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.
- Remove Sun-Dried Tomatoes: Take the sun-dried tomatoes out of the skillet, leaving the infused olive oil in the pan.
- 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.
- 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.
- Combine Tomatoes and Chicken: Slice the sun-dried tomatoes into smaller pieces and add them back into the skillet with the cooked chicken.
- 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.
- Simmer Sauce: Reduce the heat to a simmer immediately and stir constantly until the cheese melts fully and the sauce turns creamy.
- Add Pasta: Add the cooked and drained penne pasta into the skillet and stir well to coat the pasta evenly with the creamy sauce.
- 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.
- 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.
- 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.
- 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
