Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a mouthwatering dish that has quickly become a favorite among pasta lovers everywhere. The combination of tender chicken, tangy sun-dried tomatoes, and creamy mozzarella cheese creates a harmony of flavors that will tantalize your taste buds and leave you feeling satisfied.

This Italian-inspired dish is not only delicious but also incredibly easy to make. With just a few simple ingredients, you can have a gourmet meal on the table in less than 30 minutes. The recipe is versatile and can be adapted to suit your preferences. For example, if you’re not a fan of chicken, you can substitute it with shrimp, or if you prefer a vegetarian option, you can omit the meat altogether.

The star of this dish is undoubtedly the sun-dried tomatoes. These little bursts of flavor add a tangy sweetness that perfectly balances the creaminess of the mozzarella cheese. Sun-dried tomatoes are made by drying fresh tomatoes in the sun, which intensifies their flavor and gives them a chewy texture. They are a great addition to many dishes, including salads, sandwiches, and pasta.

Another great thing about this recipe is that it’s perfect for feeding a crowd. It’s a hearty and filling dish that will leave everyone satisfied, and it’s easy to scale up or down depending on the number of people you’re serving.

Overall, Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a dish that you’ll want to add to your regular meal rotation. It’s simple to make, delicious, and versatile, making it perfect for any occasion. So, whether you’re looking for a quick and easy weeknight dinner or an impressive meal to serve guests, give this recipe a try. You won’t be disappointed!

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.

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INGREDIENTS:

• 1 pound of boneless, skinless chicken breasts
• 1 pound of penne pasta
• 1/2 cup of sun-dried tomatoes, chopped
• 1/2 cup of fresh basil, chopped
• 2 cloves of garlic, minced
• 1/2 cup of chicken broth
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1 cup of shredded mozzarella cheese
• 2 tablespoons of olive oil
• Salt and pepper, to taste

INSTRUCTIONS:

1 ) Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, according to package instructions. Drain the pasta and set aside.

2 ) While the pasta is cooking, season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

3 ) In the same skillet, add another tablespoon of olive oil and garlic. Cook until fragrant, about 30 seconds.

4 ) Add the sun-dried tomatoes and chicken broth to the skillet. Bring to a simmer and let cook for 2-3 minutes.

5 ) Stir in the heavy cream and Parmesan cheese. Let the sauce simmer until it thickens, about 5 minutes.

6 ) Slice the cooked chicken into strips and add it to the skillet with the sauce. Add the cooked pasta and toss to combine.

7 ) Sprinkle the shredded mozzarella cheese over the top of the pasta and chicken. Cover the skillet with a lid and let cook until the cheese is melted and bubbly, about 3-4 minutes.

8 ) Sprinkle chopped fresh basil over the top of the pasta and serve hot.

9 ) Enjoy your delicious Chicken Mozzarella Pasta with Sun-Dried Tomatoes!

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Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

Recipe Tips:
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.

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