Seriously, this sun-dried tomato chicken mozzarella pasta needs to go into your regular dinner rotation ASAP. It’s rich and indulgent enough for special occasions, yet also easy enough for a cozy weeknight feast at home. Just one whiff of those garlicky tomato-basil aromas is enough to bring the old-world Italian charm right to your kitchen. Mangia!
Chicken Mozzarella Pasta
Ingredients:
8 oz penne pasta
1 lb chicken tenderloins, sliced
1⁄4 tsp each salt, paprika
3 garlic cloves, minced
4 oz sun-dried tomatoes, chopped
2 tbsp olive oil
1 cup half-and-half (or 1⁄2 cup cream + 1⁄2 cup milk)
1 cup shredded mozzarella cheese
1 tbsp dried basil
1⁄4 tsp red pepper flakes (or more to taste)
1⁄4 tsp 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 pasta cooking water before draining.
Season the sliced chicken with salt and paprika.
In a skillet, sauté the garlic and sun-dried tomatoes in olive oil for 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. Remove chicken and set aside.
In the skillet, bring the half-and-half (or cream/milk combo) to a simmer. Remove from heat and whisk in the shredded mozzarella until smooth and creamy.
Add the basil, red pepper flakes, and pasta back to the skillet along with the sun-dried tomatoes and chicken. Toss to coat everything in the creamy tomato mozzarella sauce.
If needed, thin out the sauce with a few splashes of the reserved pasta cooking water until it reaches a nice, saucy consistency.
Season to taste with additional salt and red pepper flakes. Garnish with fresh basil if desired.
Serve this sun-dried tomato chicken mozzarella pasta immediately while it’s hot and gloriously creamy! Delizioso!
Get ready for a trip to Italian flavor paradise with this over-the-top, scratch-made penne all’arrabbiata! Creamy mozzarella goodness awaits in every single bite.
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