Sun Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce Recipe

Few dishes strike the perfect chord between indulgence and sophistication like a well-prepared pasta dish. Creamy, savory, and packed with flavor, Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce is a rich, restaurant-worthy comfort food that you can make at home—no reservations required.

This dish brings together everything we love in one bowl: tender, seasoned chicken; robust sun-dried tomatoes; al dente pasta; and a velvety cream sauce made luxurious by the gentle melt of mozzarella cheese. The result is a harmony of bold Mediterranean-inspired flavors that appeal to both picky eaters and adventurous food lovers alike.

Whether you’re looking for an elevated weeknight meal, a dish to impress dinner guests, or just a new go-to comfort recipe, this sun-dried tomato pasta checks all the boxes. It’s hearty but elegant, creamy without being heavy, and wonderfully customizable. Want to go low-carb? Swap out the pasta. Want to add greens or mushrooms? Easy. And while it tastes like it came out of a bistro kitchen, it can be on your table in under an hour.

In this comprehensive recipe guide, we’ll break down everything you need to know to make this dish perfectly every time. From choosing the right type of pasta and chicken cut to mastering the sauce and balancing flavors, this step-by-step breakdown will walk you through every detail with helpful tips, optional variations, storage ideas, and suggested pairings.

How to Make Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Cook the Pasta

Start by cooking the pasta so it’s ready when the sauce is done.

1. Boil Water: Bring a large pot of salted water to a boil.

2. Add Pasta: Add pasta and cook according to package instructions until al dente.

3. Reserve Pasta Water: Before draining, scoop out ½ cup of the pasta water. It may come in handy to loosen the sauce later.

4. Drain: Drain the pasta and set aside.

Prepare and Sear the Chicken

1. Slice Chicken: Slice the chicken breasts into thin cutlets or strips for faster, even cooking.

2. Season: Sprinkle the chicken with salt, pepper, garlic powder, and paprika on both sides.

3. Sear: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Once hot, sear the chicken for 4–5 minutes per side or until golden brown and fully cooked. Don’t overcrowd the pan—cook in batches if needed.

4. Rest and Slice: Transfer to a plate and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.

Build the Creamy Mozzarella Sauce

1. Sauté Garlic and Tomatoes: In the same pan (don’t clean it—you want those flavorful bits), melt 1 tbsp of butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Then add the sun-dried tomatoes and cook for 1–2 minutes to soften and release their oils.

2. Deglaze with Broth: Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.

3. Add Cream and Seasonings: Stir in the heavy cream and Italian seasoning. Let it come to a gentle simmer. Season with salt and pepper to taste.

4. Add Cheese: Reduce heat to low and stir in the shredded mozzarella and Parmesan. Continue stirring until completely melted and smooth. The sauce should be rich and creamy, with a slightly stretchy texture from the mozzarella.

Combine Everything

1. Return Chicken to Pan: Add the cooked, sliced chicken back to the sauce. Stir to coat evenly.

2. Add Pasta: Fold in the cooked pasta. Toss everything together until the noodles are fully coated. If the sauce is too thick, stir in a splash of reserved pasta water a little at a time.

3. Simmer Briefly: Let the entire dish simmer together for 2–3 minutes, allowing the flavors to meld.

Serve and Garnish

1. Plate the Pasta: Divide the pasta among plates or serve family-style from the skillet.

2. Garnish: Top with fresh basil, parsley, or a bit more Parmesan cheese.

3. Optional Add-Ons: Add a drizzle of balsamic glaze, a sprinkle of red chili flakes, or toasted pine nuts for texture and contrast.