Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Servings: 4
I love sun-dried tomatoes. They bring out the best in every dish. And this simple recipe is a perfect example of a delicious sun-dried tomato dish with pasta, chicken, and luscious, homemade creamy mozzarella sauce.
Ingredients
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3 garlic cloves, minced
4 ounces sun-dried tomatoes
2 tbsp olive oil
1 pound chicken breast tenderloins, sliced
1/4 tsp salt
1/4 tsp paprika
1 c. half and half (or use 1/2 c. heavy cream plus 1/2 c. milk)
1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
1 tbsp basil
1/4 tsp red pepper flakes
1/2 c. reserved cooked pasta water or more
1/4 tsp salt to taste
How to make Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce
Step 1: Saute the garlic and sun-dried tomatoes (drained from oil) in a large skillet with 2 tbsp olive oil over medium heat for approximately a minute until the garlic is aromatic. The oil I used is the reserved oil from the sun-dried tomato jar. When done, take the sun-dried tomatoes from the skillet and leave the oil.
Step 2: To the skillet, add the sliced chicken (seasoned with salt and paprika) and cook for about a minute per side over high heat. When done, remove the skillet from the heat.
Step 3: Following the package directions, cook the pasta. Drain when done, reserving some pasta water.
Step 4: Into smaller pieces, slice the sun-dried tomatoes and add them to the skillet with the chicken.
Step 5: To the skillet, add the half-and-half and Mozzarella to make the creamy pasta sauce. Bring the mixture to a gentle boil. Then, quickly decrease to a simmer and cook until the cheese has melted and creamy, stirring often.
Step 6: Add the cooked pasta to the cream sauce and toss to combine. Then, add a tbsp basil and about 1/4 tsp red pepper flakes. Stir well.
Step 7: Slowly add around half a cup of the reserved pasta water if the sauce turned out too thick until you achieved your desired consistency. To taste, season with salt and extra red pepper flakes. Allow the sauce to simmer for a few more minutes, so the flavours blend.
Notes:
You can substitute half-and-half with a half cup each of milk and heavy cream.
Before using the sun-dried tomatoes in a jar, make sure to drain and reserve 2 tbsp of the drained olive oil.
For best results, use pre-shredded mozzarella cheese not fresh.
Nutrition Facts:
Amount Per Serving: Calories 641 | Calories from Fat 216 | Fat 24g 37% | Saturated Fat 9g 56% | Cholesterol 117mg 39% | Sodium 700mg 30% | Potassium 1626mg 46% | Carbohydrates 62g 21% | Fiber 5g 21% | Sugar 12g 13% | Protein 43g 86% | Vitamin A 810IU 16% | Vitamin C 13.7mg 17% | Calcium 258mg 26% | Iron 3.9mg 22%
Ingredients
- 3 garlic cloves, minced
- 4 ounces sun-dried tomatoes
- 2 tbsp olive oil
- 1 pound chicken breast tenderloins, sliced
- 1/4 tsp salt
- 1/4 tsp paprika
- 1 c. half and half (or use 1/2 c. heavy cream plus 1/2 c. milk)
- 1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
- 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
- 1 tbsp basil
- 1/4 tsp red pepper flakes
- 1/2 c. reserved cooked pasta water or more
- 1/4 tsp salt to taste
Instructions
Step 1: Saute the garlic and sun-dried tomatoes (drained from oil) in a large skillet with 2 tbsp olive oil over medium heat for approximately a minute until the garlic is aromatic. The oil I used is the reserved oil from the sun-dried tomato jar. When done, take the sun-dried tomatoes from the skillet and leave the oil.
Step 2: To the skillet, add the sliced chicken (seasoned with salt and paprika) and cook for about a minute per side over high heat. When done, remove the skillet from the heat.
Step 3: Following the package directions, cook the pasta. Drain when done, reserving some pasta water.
Step 4: Into smaller pieces, slice the sun-dried tomatoes and add them to the skillet with the chicken.
Step 5: To the skillet, add the half-and-half and Mozzarella to make the creamy pasta sauce. Bring the mixture to a gentle boil. Then, quickly decrease to a simmer and cook until the cheese has melted and creamy, stirring often.
Step 6: Add the cooked pasta to the cream sauce and toss to combine. Then, add a tbsp basil and about 1/4 tsp red pepper flakes. Stir well.
Step 7: Slowly add around half a cup of the reserved pasta water if the sauce turned out too thick until you achieved your desired consistency. To taste, season with salt and extra red pepper flakes. Allow the sauce to simmer for a few more minutes, so the flavours blend.
Notes
You can substitute half-and-half with a half cup each of milk and heavy cream. Before using the sun-dried tomatoes in a jar, make sure to drain and reserve 2 tbsp of the drained olive oil. For best results, use pre-shredded mozzarella cheese not fresh.