why make this recipe
Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce is a delicious and simple dish that is perfect for any day of the week. It combines tender chicken and flavorful sun-dried tomatoes with creamy mozzarella sauce, making it a comforting meal. This recipe is quick to prepare, making it ideal for busy weeknights when you want something tasty without spending too much time in the kitchen.
how to make Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce
Ingredients :
- 8 oz pasta (penne or fusilli)
- 2 chicken breasts, diced
- 1 cup sun-dried tomatoes, chopped
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Directions :
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in the shredded mozzarella cheese until melted and creamy.
- Add the cooked pasta to the skillet, tossing to coat in the sauce.
- Serve hot, garnished with fresh basil.
how to serve Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce
Serve the Chicken Sun-Dried Tomato Pasta hot, topped with fresh basil. You can enjoy it as a main dish paired with a simple green salad or garlic bread on the side. This dish is great for family dinners or gatherings with friends.
how to store Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce
To store leftovers, place the pasta in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. When you are ready to enjoy it again, reheat in the microwave or on the stove, adding a splash of chicken broth or cream to bring back the creamy texture.
tips to make Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce
- Make sure not to overcook the chicken; it should be moist and tender.
- Use high-quality sun-dried tomatoes for richer flavor.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- Adjust the amount of garlic according to your taste preference.
variation
If you like a little spice, consider adding red pepper flakes when cooking the chicken. You can also swap the mozzarella for another cheese, such as parmesan or feta, for a different flavor experience. For a lighter version, use half-and-half instead of heavy cream.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh diced tomatoes, but be aware that sun-dried tomatoes provide a more concentrated flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Just cook the pasta before serving for the best texture.
Is this dish freezer-friendly?
While this dish can be frozen, the creamy sauce may change texture when thawed. It’s best enjoyed freshly made, or you can freeze the sauce separately and combine it with freshly cooked pasta later.
Chicken Sun-Dried Tomato Pasta with Mozzarella Sauce
Ingredients
Pasta and Chicken
- 8 oz pasta (penne or fusilli)
- 2 pieces chicken breasts, diced
Sauce Ingredients
- 1 cup sun-dried tomatoes, chopped Use high-quality for richer flavor.
- 1 cup mozzarella cheese, shredded Can substitute with parmesan or feta.
- 2 cloves garlic, minced Adjust amount based on preference.
- 1 cup heavy cream For a lighter version, use half-and-half.
- 1/2 cup chicken broth Add to reheat leftovers.
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish Use for serving.
Instructions
Preparation
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and sun-dried tomatoes to the skillet, cooking for an additional 2-3 minutes.
Cooking
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
- Stir in the shredded mozzarella cheese until melted and creamy.
- Add the cooked pasta to the skillet, tossing to coat in the sauce.
- Serve hot, garnished with fresh basil.