HomeDinnerSun-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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Ingredients:

  • 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)

Instructions:

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.

Serving:

  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

Sun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

Sun-Dried Tomato Pasta with Chicken and Mozzarella Recipe

Yield: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
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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.

Ingredients

  • 3 garlic cloves , minced
  • 4 oz sun-dried tomatoes
  • 2 tablespoons olive oil
  • 1 lb chicken breast tenderloins , sliced
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
  • 1 cup mozzarella cheese , shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • 8 oz penne pasta (for gluten free, use gluten free brown rice pasta)
  • 1 tablespoon basil
  • ¼ teaspoon red pepper flakes
  • ½ cup reserved cooked pasta water or more
  • ¼ teaspoon salt to taste

Instructions

  • In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil (reserved from the sun-dried tomatoes jar) for 1 minute on medium heat until the garlic is fragrant. 

  • Remove the sun-dried tomatoes from the skillet, leaving the olive oil.   

  • Add sliced chicken (salted and lightly covered in paprika for color) and cook on high heat for 1 minute on each side. Remove from heat.

  • Cook pasta according to package instructions.    Reserve some cooked pasta water. Drain the pasta.

  • Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.  

  • To make creamy pasta sauce, add half-and-half (see substitution for half-and-half in the Recipe Notes section below) and Mozzarella cheese to the skillet, and bring to a gentle boil. 

  • Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. 

  • Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine. 

  • Add 1 tablespoon of basil, and at least ¼ teaspoon of red pepper flakes. Stir to combine.

  • If the creamy sauce is too thick: Add about ½ cup of reserved cooked pasta water to the skillet to thin it out.   Do not add all of pasta water at once - you might need less or more of it.  

  • Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

  • Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.  

Notes

  • What is half-and-half?  Substitute ½ cup of milk + ½ cup of heavy cream for 1 cup of half-and-half.
  • If using sun-dried tomatoes in olive oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained olive oil.
  • Do not use fresh Mozzarella.  Fresh Mozzarella is usually sold as a large ball or small balls in a brine or water solution.    Do not shred fresh Mozzarella.  Use pre-shredded Mozzarella cheese sold in bags.  

Nutrition Information
Yield 1 Serving Size 4
Amount Per ServingCalories 2385Total Fat 100gSaturated Fat 41gTrans Fat 1gUnsaturated Fat 53gCholesterol 559mgSodium 2379mgCarbohydrates 170gFiber 20gSugar 56gProtein 207g

The information contained herein is subject to change.

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