What type of mozzarella works best for Chicken Mozzarella Pasta with Sun-Dried Tomatoes?

Low-moisture shredded mozzarella melts smoothly and creates a creamy, cohesive sauce. For even better results, shred mozzarella from a block instead of using pre-shredded cheese, which may contain anti-caking agents. Fresh mozzarella can be used, but it may create a thinner sauce due to its higher moisture content.

Can I use a different pasta shape for Chicken Mozzarella Pasta with Sun-Dried Tomatoes?

Absolutely. While penne pasta works beautifully because its ridges hold the creamy sauce, other shapes like rigatoni, fusilli, or farfalle also pair well with Chicken Mozzarella Pasta with Sun-Dried Tomatoes. Choose a pasta shape with grooves or curves to capture the cheesy sun-dried tomato sauce effectively.

How do I store and reheat Chicken Mozzarella Pasta with Sun-Dried Tomatoes?

Store leftovers of Chicken Mozzarella Pasta with Sun-Dried Tomatoes in an airtight container in the refrigerator for up to three days. To reheat, place it in a skillet over low heat and add a small amount of milk or cream to loosen the sauce. Stir gently until heated through. Microwaving works as well, but use short intervals and stir between each to maintain a smooth, creamy consistency.

Chicken Mozzarella Pasta with Sun Dried Tomatoes – Easy Recipe

Name: Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound (450g) chicken breast, thinly sliced; 2 tablespoons (30ml) olive oil; 4 garlic cloves (about 4 teaspoons), minced; 1 cup (150g) sun-dried tomatoes, chopped; 1 cup (240ml) half-and-half; 1 cup (113g) shredded mozzarella cheese; 1/2 teaspoon red pepper flakes; 1 teaspoon salt; 1/2 teaspoon black pepper; 8 ounces (225g) penne pasta; 2 tablespoons (5g) fresh basil, chopped

Description

Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a creamy, Italian-inspired dish made with tender sliced chicken breast, penne pasta, garlic, sun-dried tomatoes, and melted mozzarella cheese in a rich half-and-half sauce. Ready in just 30 minutes, this comforting pasta recipe is perfect for busy weeknights or cozy family dinners.

Ingredients

Scale

1 pound (450g) chicken breast, thinly sliced
2 tablespoons (30ml) olive oil
4 garlic cloves (about 4 teaspoons), minced
1 cup (150g) sun-dried tomatoes, chopped
1 cup (240ml) half-and-half
1 cup (113g) shredded mozzarella cheese
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces (225g) penne pasta
2 tablespoons (5g) fresh basil, chopped

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Instructions

Bring a large pot of salted water to a boil. Cook the 8 ounces penne pasta according to package instructions until al dente. Drain and reserve 1/4 cup pasta water.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 1 pound sliced chicken breast, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook for 5–7 minutes until golden and cooked through. Remove from skillet and set aside.
In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.
Pour in 1 cup half-and-half and bring to a gentle simmer over medium-low heat. Stir continuously.
Add 1 cup shredded mozzarella cheese gradually, stirring until fully melted and the sauce becomes smooth and creamy.
Return the cooked chicken to the skillet. Add 1/2 teaspoon red pepper flakes and remaining black pepper. Stir to combine.
Add the drained penne pasta to the skillet and toss well to coat in the creamy sauce. Add reserved pasta water if needed to loosen the sauce.
Remove from heat, garnish with 2 tablespoons fresh chopped basil, and serve immediately.

Notes

Slice the chicken evenly to ensure quick and uniform cooking.
Use freshly shredded mozzarella for a smoother, creamier sauce texture.
Do not boil the sauce vigorously, as high heat may cause the dairy to separate.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently with a splash of milk or cream to restore creaminess.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving (about 1 1/2 cups)
Calories: 450 kcal
Sugar: 6g
Sodium: 520mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 32g
Cholesterol: 95mg