HomeLunchSun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

Sun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

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Sun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

This Sun-Dried Tomato Pasta with Chicken and Mozzarella is a delightful combination of flavors and textures. The sweetness of sun-dried tomatoes, the creaminess of mozzarella cheese, and the savory goodness of chicken come together to create a mouthwatering pasta dish. Let’s get started:

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  • 8 ounces of your favorite pasta (such as penne or fettuccine)
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (adjust to taste)
  • 1 cup shredded mozzarella cheese
  • Fresh basil leaves, for garnish (optional)


Cooking the Pasta:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Drain and set aside.

Preparing the Chicken:

  1. Season the chicken pieces with salt and black pepper to taste.
  2. In a large skillet or pan, heat the olive oil over medium-high heat. Add the seasoned chicken pieces and cook until they are browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.

Making the Sun-Dried Tomato Cream Sauce:

  1. In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
  2. Add the chopped sun-dried tomatoes and cook for another 2 minutes, allowing them to release their flavors.
  3. Pour in the heavy cream, chicken broth, dried basil, dried oregano, and crushed red pepper flakes. Stir well and let the mixture simmer for about 3-4 minutes, allowing the sauce to thicken.
  4. Add the cooked pasta and cooked chicken back to the skillet. Toss everything together, ensuring that the pasta and chicken are coated with the creamy sauce.
  5. Sprinkle the shredded mozzarella cheese evenly over the pasta. Cover the skillet with a lid and let it simmer for a couple of minutes until the cheese has melted and the pasta is heated through.


  1. Garnish the Sun-Dried Tomato Pasta with fresh basil leaves if desired.
  2. Serve hot, and enjoy this delicious and comforting dish.

This Sun-Dried Tomato Pasta with Chicken and Mozzarella is a perfect blend of flavors that will satisfy your pasta cravings. It’s a great dish for a family dinner or a special occasion. Buon appetito! (Enjoy your meal in Italian)

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Source: juliasalbum.com

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Yield: 4

Avgolemono - Greek Lemon Chicken Soup

Avgolemono - Greek Lemon Chicken Soup

Avgolemono is a traditional Greek soup that combines chicken, lemon, and eggs to create a creamy, tangy, and comforting dish. It's a staple in Greek cuisine, loved for its rich flavor and soothing properties.

Prep Time 10 minutes
Cook Time 40 minutes


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2-3 celery stalks, diced
  • 2-3 garlic cloves, finely chopped
  • 2 bay leaves
  • 2 chicken breasts (about 12 oz / 350 g total)
  • 6 cups (1.5 liter) chicken stock
  • ¾ cup (175 g) orzo
  • Juice of 1 lemon
  • 2 egg yolks
  • A handful fresh dill
  • Salt and freshly ground black pepper to taste


  1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 8-10 minutes over medium heat until softened.
  2. Add the garlic and cook for another minute, then add the bay leaves, chicken and chicken stock.
  3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
  4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
  5. Shred the chicken with two forks and add it back to the pot.
  6. While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Add this mix to the pot and continue to cook for 5 minutes.
  7. Stir in the fresh dill, adjust the seasoning and serve immediately, with some extra fresh dill on top if you like.
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