Welcome to the world of Italian culinary delight! Today, we’re diving into a dish that’s not only easy to make but also a feast for the senses—Chicken Mozzarella Pasta.
This delicious recipe combines tender chicken, sun-dried tomatoes, and creamy mozzarella to create a meal that promises to transport you straight to Italy with every bite.
Ingredients You’ll Need:
- 8 oz penne pasta: The perfect vessel for soaking up all the creamy goodness.
- 1 lb chicken tenderloins, sliced: Juicy and tender, these are the stars of the dish.
- 1⁄4 tsp each salt, paprika: Simple seasonings to enhance the chicken’s flavor.
- 3 garlic cloves, minced: Adds a fragrant depth to the sauce.
- 4 oz sun-dried tomatoes, chopped: These add a sweet and tangy twist.
- 2 tbsp olive oil: For sautéing and adding richness.
- 1 cup half-and-half (or 1⁄2 cup cream + 1⁄2 cup milk): The base for our creamy sauce.
- 1 cup shredded mozzarella cheese: Melts into a luscious, creamy sauce.
- 1 tbsp dried basil: Infuses the dish with an aromatic herb flavor.
- 1⁄4 tsp red pepper flakes (or more to taste): Adds a hint of heat.
- 1⁄4 tsp salt (plus more to taste): Enhances all the flavors.
- 1⁄2 cup reserved pasta cooking water: Helps adjust the sauce consistency.
Step-by-Step Instructions:
1. Cook the Pasta
Start by cooking the penne pasta al dente according to package instructions. Remember to reserve 1/2 cup of the pasta cooking water before draining. This starchy water will be your secret weapon for achieving the perfect sauce consistency later on.
2. Season and Sear the Chicken
While your pasta is cooking, season the sliced chicken with salt and paprika. In a skillet, heat olive oil over medium-high heat. Add minced garlic and chopped sun-dried tomatoes, sautéing for about a minute until fragrant. Remove the sun-dried tomatoes and set them aside.
In the same skillet, sear the seasoned chicken over high heat for 1-2 minutes per side until golden brown. Remove the chicken from the skillet and set it aside.
3. Create the Creamy Sauce
Lower the heat and bring the half-and-half (or cream/milk combo) to a simmer in the skillet. Remove from heat and whisk in the shredded mozzarella until smooth and creamy. This is where the magic happens—the mozzarella melts into a velvety sauce that’s both indulgent and irresistible.
4. Combine Everything
Add the basil, red pepper flakes, and cooked pasta back into the skillet. Toss in the sun-dried tomatoes and seared chicken. Mix everything together until well-coated in the creamy tomato mozzarella sauce.
5. Perfect the Sauce
If you find that your sauce is too thick, gradually add a few splashes of the reserved pasta cooking water until it reaches your desired consistency. This step ensures that every piece of pasta is enveloped in creamy goodness.
6. Season and Serve
Taste your masterpiece and adjust with additional salt and red pepper flakes if needed. For an extra touch of freshness, garnish with fresh basil if desired.
Enjoy Your Culinary Creation!
Serve this sun-dried tomato chicken mozzarella pasta immediately while it’s hot and gloriously creamy. Each bite offers a symphony of flavors—juicy chicken, tangy tomatoes, and creamy mozzarella all come together in perfect harmony.
Conclusion
This Chicken Mozzarella Pasta is more than just a meal; it’s an experience that brings a taste of Italy right to your kitchen. Whether you’re cooking for family, friends, or just treating yourself, this dish promises satisfaction with every forkful. So grab your ingredients, roll up your sleeves, and get ready to enjoy a culinary journey that’s as delightful as it is delicious. Buon appetito!
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Chicken Mozzarella Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: High-Protein
Description
Get ready for a trip to Italian flavor paradise with this creamy, scratch-made Chicken Mozzarella Pasta. Loaded with tender chicken, sun-dried tomatoes, penne pasta, and a dreamy mozzarella sauce, it’s a quick and comforting dinner idea that’s sure to satisfy!
Ingredients
- 8 oz penne pasta
- 1 lb chicken tenderloins, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 2 tablespoons olive oil
- 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
- 1 cup shredded mozzarella cheese
- 1 tablespoon dried basil
- 1/4 teaspoon red pepper flakes (or more to taste)
- 1/4 teaspoon salt (plus more to taste)
- 1/2 cup reserved pasta cooking water
Instructions
Cook the penne pasta al dente according to package instructions. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
Season the sliced chicken tenderloins with salt and paprika.
In a large skillet, heat olive oil over medium heat. Sauté garlic and sun-dried tomatoes for about 1 minute until fragrant. Remove sun-dried tomatoes and set aside.
In the same skillet, sear the seasoned chicken over high heat for 1–2 minutes per side until golden and just cooked through. Remove and set aside.
Reduce heat to low and add the half-and-half (or cream and milk mixture) to the skillet. Bring to a gentle simmer.
Remove from heat and whisk in the shredded mozzarella cheese until the sauce is smooth and creamy.
Add the dried basil, red pepper flakes, pasta, sun-dried tomatoes, and chicken back into the skillet. Toss everything to combine and coat well in the sauce.
Add splashes of the reserved pasta cooking water as needed to thin the sauce to desired consistency.
Taste and adjust seasoning with more salt or red pepper flakes if needed. Garnish with fresh basil if desired.
Serve immediately while hot and creamy.
Notes
Use freshly shredded mozzarella for best melting results. If using jarred sun-dried tomatoes, drain them well. This dish is best served fresh but leftovers reheat well with a splash of milk or cream.
Nutrition
- Serving Size: 1
- Calories: 598 kcal
- Sugar: 5 g
- Sodium: 714 mg
- Fat: 32 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 126 mg
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