Here’s a flavorful and comforting recipe for Chicken Mozzarella Pasta with Sun-Dried Tomatoes 🍗🧀🍝
Ingredients (4 servings)
- 2 cups pasta (penne, fusilli, or your choice)
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 3–4 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed or rehydrated if dry)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- 1 tsp Italian seasoning
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped for garnish
Instructions
1. Cook the pasta
- Boil pasta according to package directions until al dente.
- Drain and set aside.
2. Cook the chicken
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then cook until golden and cooked through (~5–6 minutes).
- Remove chicken from skillet and set aside.
3. Prepare the sauce
- In the same skillet, add garlic and sauté 1–2 minutes until fragrant.
- Add sun-dried tomatoes and cook 1–2 minutes.
- Pour in heavy cream and chicken broth, stirring to combine.
- Add Italian seasoning, salt, and pepper. Simmer 3–5 minutes until slightly thickened.
4. Combine
- Return cooked chicken to the skillet.
- Stir in mozzarella cheese until melted and sauce is creamy.
- Add pasta and toss to coat evenly.
5. Serve
- Sprinkle Parmesan cheese and fresh basil or parsley on top.
- Serve warm.
Tips
- Use oil-packed sun-dried tomatoes for richer flavor; if using dry, soak in hot water for 10 minutes.
- For a lighter version, substitute half of the cream with milk or chicken broth.
- Optional: add spinach or arugula for extra greens.
If you want, I can give you a one-pan version where the pasta cooks directly in the sauce with the chicken for less cleanup and extra flavor absorption.
Do you want me to do that?
