PREP TIME: 20 mins | COOK TIME: 20 mins | TOTAL TIME: 40 mins | SERVINGS: 4
Enjoy an Italian-inspired dinner at home any time with this easy chicken mozzarella pasta recipe. It is another great dinner option that you can make from scratch using just a few simple ingredients in under an hour.
Ingredients
1 pound chicken breast tenderloins, sliced
3 garlic cloves, minced
2 tbsp olive oil
8 ounces penne pasta (or use gluten-free brown rice pasta)
¼ tsp paprika
1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
1 c. half and half (or use ½ c. heavy cream + ½ c. milk)
1 tbsp basil
¼ tsp red pepper flakes
4 ounces sun-dried tomatoes
¼ tsp salt to taste
½ c. reserved cooked pasta water or more
¼ tsp salt
How to make Chicken Mozzarella Pasta
Step 1: Heat 2 tbsp olive oil (reserved from the sun-dried tomatoes jar) in a large skillet. Add the garlic and sun-dried tomatoes (drained from oil) and saute for about a minute over medium heat or until the garlic is aromatic.
Step 2: Set the sun-dried tomatoes aside when done, leaving only the olive oil in the pan.
Step 3: In the same pan, add the sliced chicken. Season with salt and lightly coat in paprika. Cook the chicken for about 1 minute per side, then take the pan off the heat.
Step 4: Following the package directions, cook the pasta. Set aside some pasta water and drain the rest.
Step 5: Into smaller pieces, slice the sun-dried tomatoes and add them to the skillet with the chicken.
Step 6: For the creamy pasta sauce, bring half-and-half and mozzarella cheese to a gentle boil in a skillet. Quickly decrease to a simmer once boiling and cook while stirring constantly until the cheese has melted and a creamy sauce forms. Then, add the cooked pasta and toss to coat. Next, add 1 tbsp basil and about 1/4 tsp red pepper flakes. Stir well.
Step 7: You can add half a cup of the reserved pasta water if the sauce turned out too thick. If needed, season the chicken pasta with salt and extra red pepper flakes. Allow it to simmer for a few minutes more.
Step 8: Serve and enjoy!
Ingredients
- 1 pound chicken breast tenderloins, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 8 ounces penne pasta (or use gluten-free brown rice pasta)
- ¼ tsp paprika
- 1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 1 c. half and half (or use ½ c. heavy cream + ½ c. milk)
- 1 tbsp basil
- ¼ tsp red pepper flakes
- 4 ounces sun-dried tomatoes
- ¼ tsp salt to taste
- ½ c. reserved cooked pasta water or more
- ¼ tsp salt
Instructions
Step 1: Heat 2 tbsp olive oil (reserved from the sun-dried tomatoes jar) in a large skillet. Add the garlic and sun-dried tomatoes (drained from oil) and saute for about a minute over medium heat or until the garlic is aromatic.
Step 2: Set the sun-dried tomatoes aside when done, leaving only the olive oil in the pan.
Step 3: In the same pan, add the sliced chicken. Season with salt and lightly coat in paprika. Cook the chicken for about 1 minute per side, then take the pan off the heat.
Step 4: Following the package directions, cook the pasta. Set aside some pasta water and drain the rest.
Step 5: Into smaller pieces, slice the sun-dried tomatoes and add them to the skillet with the chicken.
Step 6: For the creamy pasta sauce, bring half-and-half and mozzarella cheese to a gentle boil in a skillet. Quickly decrease to a simmer once boiling and cook while stirring constantly until the cheese has melted and a creamy sauce forms. Then, add the cooked pasta and toss to coat. Next, add 1 tbsp basil and about 1/4 tsp red pepper flakes. Stir well.
Step 7: You can add half a cup of the reserved pasta water if the sauce turned out too thick. If needed, season the chicken pasta with salt and extra red pepper flakes. Allow it to simmer for a few minutes more.
Step 8: Serve and enjoy!
