Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Here’s a delicious, creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes recipe 🍝🧀🍅
Ingredients (4 servings)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt & pepper, to taste
- 3 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- 1 tsp Italian seasoning
- 8 oz pasta (penne, fusilli, or farfalle)
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Instructions
- Cook pasta
Boil pasta in salted water according to package directions. Drain and set aside. - Cook chicken
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook 5–7 minutes until golden and cooked through. Remove chicken and set aside. - Sauté garlic & sun-dried tomatoes
In the same skillet, add garlic and sun-dried tomatoes. Cook 1–2 minutes until fragrant. - Make creamy sauce
Add chicken broth, heavy cream, and Italian seasoning. Bring to a gentle simmer. - Add cheese
Stir in mozzarella and Parmesan until melted and creamy. If sauce is too thick, add a splash of pasta water. - Combine
Return chicken to the skillet, then toss in cooked pasta. Mix until everything is coated in creamy sauce. - Garnish & serve
Sprinkle with fresh basil or parsley. Serve hot.
✅ Tips:
- For extra flavor, lightly toast sun-dried tomatoes in olive oil before adding cream.
- Can swap mozzarella for fontina or provolone for a different cheesy twist.
- Leftovers reheat well in a skillet with a splash of milk or cream.
If you want, I can give you a faster, 30-minute version that’s still ultra-creamy and flavorful. Do you want me to do that?
