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sun dried tomato pasta with chicken and mozzarella
Sofia

sun dried tomato pasta with chicken and mozzarella

Creamy, flavorful pasta tossed with juicy chicken, sun-dried tomatoes, and gooey melted mozzarella. A rich, satisfying dish perfect for weeknights or special dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Italian-Inspired
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta penne or rigatoni work well
  • 1 lb boneless skinless chicken breast or thighs, cut into strips
  • Salt and black pepper to taste
  • 1 teaspoon Italian seasoning
  • 2 tablespoons oil from sun-dried tomatoes jar
  • 3 garlic cloves minced
  • ½ cup sun-dried tomatoes chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 cups baby spinach optional
  • Fresh basil or parsley for garnish

Method
 

  1. Cook Pasta:
  2. 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.
  3. Cook Chicken:
  4. 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.
  5. Make the Sauce:
  6. 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.
  7. Melt the Cheese:
  8. 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.
  9. Combine Everything:
  10. 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.
  11. Serve:
  12. 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.