Chicken Mozzarella with Sun-Dried Tomato Pasta is a delightful Italian-inspired dinner featuring a delectable homemade creamy pasta sauce. The star of the show is the sun-dried tomato pasta sauce, crafted from scratch using a blend of basil, red pepper flakes, garlic, paprika, cream, and shredded Mozzarella cheese. This combination of flavors promises a rich and satisfying meal!
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Creamy Sun-Dried Tomato Pasta with Chicken
The inclusion of sun-dried tomatoes and basil in this recipe adds a delightful Mediterranean touch, bringing flavors reminiscent of Italy and the broader Mediterranean region to the forefront.
The standout flavor in this dish is undeniably the homemade sun-dried tomato sauce. Crafted from scratch, this sauce marries the richness of cream with the indulgent creaminess of shredded Mozzarella cheese, along with the bold flavors of sun-dried tomatoes, garlic, fresh basil, and a hint of red pepper flakes.
The cooked chicken and penne pasta are lovingly coated in this luscious creamy Mozzarella pasta sauce, ensuring that every bite is a harmonious blend of flavors and textures. With an ample amount of sauce, each mouthful promises to be a savory and satisfying experience.
Ingredients for Sun-Dried Tomato Pasta sauce
- 3 garlic cloves
- 4 oz sun-dried tomatoes
- olive oil
- salt
- paprika
- basil
- 1 cup half-and-half (or ½ cup heavy cream + ½ cup milk)
- 1 cup Mozzarella cheese, shredded
- ¼ teaspoon red pepper flakes
How to make Sun-Dried Tomato Pasta sauce
Here are the steps to prepare the creamy sun-dried tomato sauce for Chicken Mozzarella Pasta:
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 3 cloves of minced garlic and 4 ounces of chopped sun-dried tomatoes. Cook for about 1 minute, allowing the flavors to meld.
- Pour in 1/2 cup of heavy cream and 1/2 cup of milk (or use 1 cup of half-and-half if preferred) into the same skillet. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add 1 cup of shredded Mozzarella cheese to the skillet. Continue to simmer and stir until the cheese completely melts and blends with the other ingredients, forming a smooth and creamy pasta sauce.
- Stir in 1 tablespoon of dried basil, paprika, and at least 1/4 teaspoon of red pepper flakes, ensuring that the seasonings are evenly distributed throughout the sauce.
- Season the sauce with approximately 1/4 teaspoon of salt, adjusting to taste if needed.
Your creamy sun-dried tomato sauce is now ready to coat the cooked chicken and penne pasta for a delightful and flavorful dish!
Sun-Dried Tomato Pasta Cooking Tips
Here are some helpful tips and suggestions for making Chicken Mozzarella Pasta with Sun-Dried Tomatoes even more delicious:
- Choice of Sun-Dried Tomatoes: You can use either sun-dried tomatoes without oil or those preserved in oil (typically found in jars). If using sun-dried tomatoes in oil, be sure to drain them of excess oil before incorporating them into your recipe.
- Paprika Enhancement: Sprinkling a small amount of paprika over the chicken before cooking not only adds a dash of color but also infuses the dish with extra flavor.
- Reserve Pasta Water: It’s a great idea to reserve some of the pasta cooking water. You might need it to adjust the consistency of the cream sauce later on.
- Amplify Spices: Feel free to increase the quantities of spices like basil, red pepper flakes, and paprika if you desire a more intense flavor profile. This can elevate the sun-dried tomato sauce’s deliciousness.
- Season Carefully: Ensure that you season the Chicken Mozzarella Pasta with just the right amount of salt. Depending on your taste preferences, you may need to add a bit more salt. Salt has the ability to enhance the flavors of basil and sun-dried tomatoes, so don’t skimp on it.
By keeping these tips in mind, you can customize the dish to your liking and make it even more enjoyable!
How to Make Chicken Mozzarella Pasta
Continuing with the steps to prepare Chicken Mozzarella Pasta with Sun-Dried Tomatoes:
- In a large skillet over medium heat, sauté the minced garlic and sun-dried tomatoes in the olive oil. Allow them to cook for a brief period to infuse the oil with their flavors. Once done, remove the sun-dried tomatoes from the skillet.
- Season the sliced chicken with a pinch of salt and a sprinkling of paprika, ensuring that both sides are coated evenly.
- Add the seasoned chicken to the skillet, which should now be on high heat. Cook the chicken on high heat to achieve a nicely seared exterior. This initial cooking will give the chicken a delicious color and flavor, but remember it will still be raw inside at this stage.
- Return the sautéed sun-dried tomatoes back into the skillet, combining them with the seared chicken. Also, add in the half-and-half (or a mixture of cream and milk) along with the shredded Mozzarella cheese.
- Increase the heat to bring the mixture to a gentle boil. Once it starts boiling, reduce the heat to a simmer. Stir the sun-dried tomato sauce consistently and patiently until the Mozzarella cheese completely melts into the sauce. This should result in a creamy and savory sauce that beautifully coats the chicken and sun-dried tomatoes.
Your dish is now coming together with a rich and creamy sun-dried tomato sauce enveloping the chicken and sun-dried tomatoes. This sauce will soon be combined with cooked pasta for a scrumptious meal!
- Enhance the flavors of the dish by adding the following spices: dried basil for a fragrant herbal note, crushed red pepper flakes for a hint of heat, and a pinch of salt to taste. Stir these spices into the creamy sun-dried tomato sauce to infuse the dish with their delicious aromas and flavors.
- Now, it’s time to introduce the cooked and drained penne pasta into the skillet. Gently stir the pasta into the sauce, ensuring that it’s evenly coated and combined with the chicken, sun-dried tomatoes, and creamy Mozzarella sauce.
By this point, you should have a mouthwatering Chicken Mozzarella Pasta with Sun-Dried Tomatoes ready to be enjoyed. Serve it up for a delightful Italian-inspired dinner experience!
Sun-Dried Tomato Pasta Ingredients
- 3 garlic cloves , minced
- 4 oz sun-dried tomatoes
- 2 tablespoons olive oil
- 1 lb chicken breast tenderloins , sliced
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
- 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
- 1 tablespoon basil
- ¼ teaspoon red pepper flakes
- ½ cup reserved cooked pasta water or more
- ¼ teaspoon salt to taste
How To Make Sun-Dried Tomato Pasta
- In a large skillet, heat 2 tablespoons of olive oil (reserved from the sun-dried tomato jar) over medium heat. Sauté the minced garlic and sliced sun-dried tomatoes for about 1 minute, or until the garlic becomes fragrant. Remove the sun-dried tomatoes from the skillet, leaving the infused olive oil in the pan.
- Season the sliced chicken with salt and lightly sprinkle with paprika for added color. In the same skillet, cook the chicken on high heat for 1 minute on each side. Once cooked, remove the chicken from the skillet and set it aside.
- Cook the penne pasta according to the package instructions. Remember to reserve some of the cooked pasta water. Drain the pasta once it’s done cooking.
- Slice the sun-dried tomatoes into smaller pieces and add them back to the skillet along with the cooked chicken.
- To create the creamy pasta sauce, pour in the half-and-half and add the shredded Mozzarella cheese to the skillet. Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Stir constantly until all the cheese has melted, and the sauce becomes creamy and well combined.
- Add the cooked and drained penne pasta to the skillet with the creamy sauce, ensuring that it’s fully coated. Stir in 1 tablespoon of dried basil and at least 1/4 teaspoon of red pepper flakes, adjusting to taste.
- If the creamy sauce is too thick, gradually add about 1/2 cup of the reserved cooked pasta water to the skillet to achieve the desired consistency. You may need more or less pasta water, so add it gradually.
- Season the chicken pasta dish with salt and additional red pepper flakes, if desired, to suit your taste preferences. Allow the dish to simmer for a couple of minutes to let the flavors meld.
Note: Be mindful to season the dish with salt judiciously to enhance the flavors of basil and sun-dried tomatoes.
Enjoy your Chicken Mozzarella Pasta with Sun-Dried Tomatoes, a creamy and flavorful Italian-inspired dish!