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Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce

Indulge in a culinary journey with our Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce recipe. This delightful dish is a fusion of succulent chicken, tangy sun-dried tomatoes, and rich, creamy mozzarella sauce, all embraced by al dente penne pasta. With simple yet vibrant ingredients, this recipe promises to elevate your dinner table to new heights of flavor and satisfaction.

Ingredients:

Gather these essential ingredients to embark on a culinary adventure:

3 garlic cloves, minced

4 oz sun-dried tomatoes

2 tablespoons olive oil (utilize oil reserved from the sun-dried tomatoes for enhanced flavor)

1 lb chicken breast tenderloins, thinly sliced

¼ teaspoon salt

¼ teaspoon paprika

1 cup half and half (or substitute with ½ cup heavy cream and ½ cup milk)

1 cup shredded mozzarella cheese (opt for pre-shredded for optimal results)

8 oz penne pasta (for a gluten-free alternative, select gluten-free brown rice pasta)

¼ teaspoon red pepper flakes, plus extra for garnishing

½ cup reserved pasta water (adjust quantity as needed)

¼ teaspoon salt, or to taste

Directions:

Follow these simple steps to create a symphony of flavors:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and sun-dried tomatoes (drained from their oil) and sauté for approximately 1 minute until the garlic emits its fragrant aroma.

Transfer the sun-dried tomatoes from the skillet, leaving the flavorful oil behind. Introduce the chicken slices seasoned with salt and paprika into the skillet. Cook on high heat for 1 minute per side, then remove from heat.

Meanwhile, prepare the penne pasta according to the instructions on the package. Remember to reserve a portion of the pasta water before draining.

Cut the sun-dried tomatoes into smaller pieces and reintroduce them to the skillet along with the chicken.

For the luscious sauce, incorporate half-and-half and shredded mozzarella cheese into the skillet. Bring the mixture to a gentle boil, then reduce the heat to simmer. Continuously stir until the cheese melts, forming a velvety sauce.

Add the cooked and drained pasta to the skillet, ensuring it’s thoroughly coated with the creamy sauce.

Sprinkle in the red pepper flakes, infusing the dish with aromatic freshness. Adjust the sauce consistency with the reserved pasta water, adding gradually until achieving your preferred thickness.

Season with salt and additional red pepper flakes to suit your taste preferences. Allow the dish to simmer for a few minutes, allowing the flavors to meld together harmoniously.

Serve piping hot, garnished with extra basil or red pepper flakes if desired, and revel in the delightful medley of flavors. 

* I added an additional tsp of Chicken Bouillon, but this is optional to taste.

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/Waco