Description
Creamy, cheesy, and bursting with flavor, chicken mozzarella pasta is the perfect dish for busy weeknights or special occasions. Tender chicken, sun-dried tomatoes, and mozzarella cheese come together in a rich sauce, coating al dente penne pasta for a satisfying, comforting meal.
Ingredients
For the Pasta:
- 8 oz penne pasta
- 1/2 cup reserved pasta cooking water
For the Chicken:
- 1 lb chicken tenderloins, sliced
- 1/4 tsp salt
- 1/4 tsp paprika
- 2 tbsp olive oil
For the Sauce:
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes, chopped
- 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)
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (about 8–10 minutes).
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Prepare the Chicken
- Season the chicken tenderloins with salt and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 4–5 minutes on each side, until golden brown and fully cooked. Remove the chicken from the skillet and set it aside.
- Sauté the Garlic and Tomatoes
- In the same skillet, reduce the heat to medium-low. Add minced garlic and sun-dried tomatoes. Sauté for 1–2 minutes, stirring frequently, until the garlic is fragrant.
- Make the Creamy Sauce
- Add half-and-half to the skillet, followed by shredded mozzarella cheese. Stir until the cheese melts and the sauce is smooth.
- Mix in dried basil, red pepper flakes, and salt. Taste and adjust the seasoning if needed.
- Combine Everything
- Add the cooked pasta to the skillet and toss it in the sauce. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
- Return the cooked chicken to the skillet and toss to coat it evenly in the sauce.
- Serve
- Serve the chicken mozzarella pasta immediately, garnished with additional dried basil or red pepper flakes for an extra kick. Pair it with a side of garlic bread or a fresh salad for a complete meal.
Notes
- If you like a spicier dish, increase the amount of red pepper flakes.
- For a vegetarian version, skip the chicken and add more veggies like spinach or mushrooms.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to maintain the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American