🍝 Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes
Rich, garlicky, and cheesy — a restaurant-style pasta that’s easier than it looks.
🛒 Ingredients (Serves 4)
Protein & Pasta:
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2 chicken breasts, cut into bite-sized pieces
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12 oz (340 g) pasta (penne, fettuccine, or your choice)
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Salt & pepper
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1 tbsp olive oil
Sauce:
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3 cloves garlic, minced
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½ cup sun-dried tomatoes, chopped (oil-packed preferred)
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1 cup heavy cream
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½ cup chicken broth
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1 tsp Italian seasoning
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1 cup shredded mozzarella cheese (plus extra for topping)
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¼ cup grated Parmesan cheese
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2 tbsp butter
Optional Garnish:
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Fresh basil or parsley
👩🍳 Instructions
1️⃣ Cook Pasta
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Cook pasta according to package instructions until al dente. Drain and set aside.
2️⃣ Cook Chicken
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Season chicken with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Cook chicken 4–5 minutes per side until golden and cooked through. Remove and set aside.
3️⃣ Make the Sauce
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In same skillet, melt butter over medium heat.
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Sauté garlic 30–60 seconds until fragrant.
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Add sun-dried tomatoes, stir for 1–2 minutes.
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Pour in chicken broth and heavy cream, bring to gentle simmer.
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Stir in Italian seasoning.
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Add mozzarella and Parmesan, stir until smooth and creamy.
4️⃣ Combine
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Return chicken to skillet.
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Add cooked pasta, tossing to coat evenly in the mozzarella cream sauce.
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Adjust seasoning with salt and pepper.
5️⃣ Serve
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Plate pasta, sprinkle extra mozzarella, fresh basil, or parsley.
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Optional: broil 1–2 minutes for a golden cheesy top.
💡 Tips for Ultimate Creaminess
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Use freshly shredded mozzarella (not pre-shredded) — melts smoother.
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Simmer sauce gently; high heat can make cheese stringy.
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Add a splash of pasta water if sauce gets too thick.
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For extra flavor: a pinch of crushed red pepper flakes adds subtle heat.
If you want, I can create:
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A one-pot version for easy cleanup
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Low-carb version using zucchini noodles
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Baked version with extra gooey mozzarella topping
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Or a restaurant-style plated presentation with garnish flair 🍽️