Sun-Dried Tomato Pasta with Chicken and Mozzarella is a rich, flavorful dish that delivers comfort and elegance in one bite. Juicy chicken, chewy sun-dried tomatoes, and creamy mozzarella are folded into a velvety garlic-Parmesan cream sauce and tossed with your favorite pasta. This dish is perfect for date night, cozy dinners at home, or when you want a restaurant-worthy meal in under 40 minutes.
It brings together the best of Italian-inspired comfort food—tender pasta coated in a luscious sauce that balances creamy, tangy, savory, and herby notes. The sun-dried tomatoes offer a sweet, tart depth, the chicken adds protein and richness, and the gooey mozzarella ties it all together. It’s indulgent, filling, and surprisingly easy to make on a busy weeknight.
If you’re in the mood for quick and bold pasta inspiration, you might also enjoy these 10-Minute Garlic Chili Oil Noodles or a slow-simmered classic like Tuscan Ragu.
Credit: Pinterest
Ingredients You Will Need
For the Pasta Dish:
- 12 oz pasta (penne, fettuccine, or rigatoni)
A sturdy pasta that holds up well with creamy sauces. - 2 tablespoons olive oil
For cooking the chicken and building the sauce. - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-size pieces
Provides protein and flavor. - Salt and pepper, to taste
Essential for seasoning at every stage. - 1 teaspoon Italian seasoning
A balanced blend of herbs that infuses the chicken with flavor. - 3–4 garlic cloves, minced
Adds depth and aroma to the sauce. - 1/2 teaspoon red pepper flakes (optional)
Adds a gentle heat to balance the creaminess. - 1/2 cup sun-dried tomatoes, drained and chopped
Sweet, tangy, and chewy—they bring bold umami richness. - 1 cup chicken broth
Used to deglaze the pan and deepen flavor. - 1 cup heavy cream
Makes the sauce ultra creamy and smooth. - 1/2 cup grated Parmesan cheese
Adds nutty, salty depth to the sauce. - 1 cup shredded mozzarella cheese
Melts into the pasta for a creamy, cheesy finish. - Fresh basil or parsley, for garnish
Brightens and finishes the dish.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Serves: 4–6
Equipment You’ll Need
- Large pot for boiling pasta
- Large skillet or sauté pan
- Cutting board and knife
- Tongs or spatula
- Measuring cups and spoons
- Colander
How to Make Sun-Dried Tomato Pasta with Chicken and Mozzarella
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining. Set pasta aside.
2. Cook the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt, pepper, and Italian seasoning. Add to the skillet and cook until browned and cooked through, about 6–7 minutes. Remove the chicken from the pan and set aside.
3. Sauté the Garlic and Tomato
Lower the heat to medium. In the same skillet, add a bit more olive oil if needed. Sauté the garlic and red pepper flakes for about 30 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute to release their flavor.
4. Build the Cream Sauce
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese. Bring to a gentle simmer, stirring occasionally, until the sauce thickens slightly—about 4–5 minutes.
5. Combine Pasta, Chicken, and Cheese
Add the cooked pasta and reserved chicken to the sauce. Toss to coat everything evenly. Stir in the shredded mozzarella and a splash of reserved pasta water if the sauce needs loosening. Cook for another 2–3 minutes until the mozzarella is melted and everything is warmed through.
6. Garnish and Serve
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Serve hot, garnished with fresh chopped basil or parsley and a sprinkle of extra Parmesan.
Nutritional Information (Per Serving)
- Calories: 580
- Protein: 42g
- Fat: 28g
- Carbohydrates: 40g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
- Cholesterol: 130mg
Tips and Variations
- Make it Lighter: Use half-and-half instead of heavy cream, or swap in Greek yogurt for part of the cream.
- Add Veggies: Toss in sautéed spinach, mushrooms, or broccoli for extra nutrients.
- Use Chicken Thighs: For more flavor and moisture, substitute chicken breasts with boneless thighs.
- More Cheese, Please: Add dollops of ricotta or sprinkle in extra mozzarella for gooey pockets.
- Add Crunch: Top with toasted pine nuts or crispy bacon bits before serving.
How to Store and Reheat
Refrigerator:
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezer:
Creamy pasta doesn’t always freeze well, but this one holds up if sealed tightly. Freeze for up to 1 month.
Reheat:
Reheat gently on the stovetop or microwave with a splash of broth or cream to bring the sauce back to life.
Why You’ll Love This Recipe
This Sun-Dried Tomato Pasta with Chicken and Mozzarella is a satisfying, crowd-pleasing dinner that’s easy enough for weeknights but fancy enough for entertaining. The sun-dried tomatoes add brightness and a deep, tangy flavor that cuts through the creaminess, while the chicken and cheese make it feel hearty and indulgent.
It’s a dish that brings comfort and sophistication together. With just a few pantry staples and 40 minutes, you can transform basic pasta into something special. Whether you’re cooking for your family or trying to impress a guest, this pasta always hits the mark.
Final Thoughts
What I love most about this pasta is how balanced it is—rich and creamy, yet not heavy. The sun-dried tomatoes are the secret weapon here, giving each bite a pop of sweet-savory flavor. The mozzarella melts into the pasta, the Parmesan adds saltiness, and the garlic and herbs tie it all together.
It’s one of those recipes that feels like it should be more complicated than it is, which is why I keep it in my rotation. Whether you serve it with a side salad, garlic bread, or just a fork, this dish is pure comfort in a bowl.
Credit: Pinterest
Frequently Asked Questions
Can I use sun-dried tomatoes in oil or dry-packed?
Either works! If using oil-packed, drain them slightly. If using dry-packed, soak in hot water for 10 minutes to soften.
What pasta shape is best?
Short shapes like penne or rigatoni hold the sauce well, but fettuccine or linguine also work beautifully.
Can I make this vegetarian?
Yes—omit the chicken and add sautéed mushrooms, zucchini, or chickpeas.
Can I substitute the cream?
Yes. You can use half-and-half, whole milk with a tablespoon of flour, or dairy-free alternatives like coconut cream.
Is it spicy?
Only mildly. Omit the red pepper flakes if you prefer a completely mild version.
For a similarly bold and bite-sized dish, try these Garlic Pork Bites—they’re just as craveable and quick.
sun dried tomato pasta with chicken and mozzarella
Ingredients
Method
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
- Cook Chicken:
- Season chicken with salt, pepper, and Italian seasoning. In a large skillet, heat sun-dried tomato oil over medium-high heat. Add chicken and cook 4–5 minutes per side, until golden and cooked through. Remove and set aside.
- Make the Sauce:
- In the same skillet, reduce heat to medium. Add garlic and sun-dried tomatoes; sauté 1–2 minutes. Stir in cream and chicken broth. Simmer for 3–4 minutes until slightly thickened.
- Melt the Cheese:
- Add mozzarella and Parmesan to the sauce. Stir until melted and smooth. If needed, add a splash of reserved pasta water to loosen the sauce.
- Combine Everything:
- Return chicken to the skillet. Add cooked pasta and spinach (if using). Toss to coat and cook for 1–2 minutes until spinach wilts and everything is heated through.
- Serve:
- Garnish with fresh basil or parsley. Serve hot with extra Parmesan if desired.
Notes
- Chicken substitute: Use shrimp or keep it vegetarian with sautéed mushrooms or zucchini.
- Cheese choice: Use fresh mozzarella chunks for extra meltiness.
- Storage: Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
