Description
This Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a rich and comforting dish combining tender chicken breast, sun-dried tomatoes, and a luscious mozzarella cream sauce. Cooked penne pasta is enveloped in a flavorful sauce made with half-and-half and shredded mozzarella, infused with garlic, basil, and a touch of red pepper flakes for a mild spicy kick. Perfect for a satisfying weeknight meal with classic Italian-inspired flavors.
Ingredients
Scale
Protein and Vegetables
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes (drained from oil)
- 1 lb chicken breast tenderloins, sliced
Pantry and Dairy
- 2 tablespoons olive oil (reserved from sun-dried tomatoes jar)
- 1/4 teaspoon salt (plus additional for seasoning)
- 1/4 teaspoon paprika
- 1 cup half and half (or 1/2 cup heavy cream + 1/2 cup milk as a substitute)
- 1 cup shredded mozzarella cheese (pre-shredded, not fresh mozzarella)
- 8 oz penne pasta (substitute with gluten free brown rice pasta for gluten free option)
- 1 tablespoon basil
- 1/4 teaspoon red pepper flakes (plus more for seasoning)
- 1/2 cup reserved cooked pasta water (or as needed to thin sauce)
Instructions
- Sauté garlic and sun-dried tomatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and drained sun-dried tomatoes, sautéing for about 1 minute until the garlic is fragrant.
- Remove sun-dried tomatoes: Take the sun-dried tomatoes out of the skillet, leaving the infused olive oil behind for cooking the chicken.
- Cook the chicken: Season sliced chicken breast with 1/4 teaspoon salt and paprika for color. Cook chicken in the skillet on high heat for 1 minute on each side until lightly browned. Remove from heat.
- Prepare pasta: Cook the penne pasta according to the package instructions until al dente. Reserve approximately 1/2 cup of the pasta cooking water before draining.
- Add sun-dried tomatoes back: Slice sun-dried tomatoes into smaller pieces and return them to the skillet with the cooked chicken.
- Make the creamy sauce: Pour in the half-and-half and add shredded mozzarella cheese to the skillet. Bring the mixture to a gentle boil over medium heat.
- Simmer to thicken sauce: Reduce heat to a simmer immediately and stir constantly until the cheese has melted completely and a creamy sauce forms.
- Combine pasta with sauce: Add the cooked and drained pasta to the skillet, stirring well to coat the pasta evenly with the sauce.
- Season the dish: Stir in 1 tablespoon of fresh basil and at least 1/4 teaspoon of red pepper flakes to the pasta, mixing thoroughly.
- Adjust sauce consistency: If the sauce is too thick, gradually add reserved pasta water (starting with 1/2 cup) to thin it to your desired consistency. Add the water gradually because you might need less or more.
- Final seasoning: Taste the dish and add salt and additional red pepper flakes as needed. Allow the pasta to simmer a couple more minutes so the flavors meld together.
- Serve: Once the sauce is creamy and flavors have combined, remove from heat and serve immediately.
Notes
- Substitute half-and-half with a mixture of 1/2 cup heavy cream and 1/2 cup milk if you prefer a richer or more readily available alternative.
- For a gluten-free option, use gluten free brown rice penne pasta.
- Use pre-shredded mozzarella cheese rather than fresh mozzarella to ensure proper melting and sauce consistency.
- Be careful not to add too much pasta water at once when thinning the sauce to maintain a creamy texture.
- Salt the dish just enough to enhance the flavors without overpowering the basil and sun-dried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: tomato pasta, chicken pasta, creamy mozzarella sauce, penne pasta, sun-dried tomatoes, Italian pasta recipe, stovetop pasta dish
