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Chicken Mozzarella Pasta

A creamy pasta with sun-dried tomatoes, tender chicken, and melted mozzarella for an easy weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 4 cloves garlic minced
  • 2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
  • 4 oz sun-dried tomatoes drained and roughly chopped
  • 2 tablespoons olive oil
  • 1 lb chicken breasts sliced or cut into 1-inch cubes
  • 1/4 teaspoon salt or to taste
  • 1/3 teaspoon sweet paprika
  • 2 cups heavy cream
  • 1 cup mozzarella cheese shredded
  • 8 oz medium shell pasta you can also use gluten-free or whole-wheat
  • 1/2 cup reserved cooked pasta water or chicken broth

Instructions

  • Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions; reserve 1 cup of the pasta cooking water, then drain and set the pasta aside.
  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic, dried basil, and red pepper flakes and sauté about 30–60 seconds until fragrant.
  • Add the drained, roughly chopped sun-dried tomatoes to the skillet and sauté with the garlic mixture for about 1 minute, then transfer the tomatoes to a plate and set aside.
  • Season the chicken pieces with the salt and sweet paprika, increase the skillet heat to medium-high, then add the chicken and cook 3–5 minutes, stirring or tossing, until the pieces are cooked through and lightly browned.
  • Return the sun-dried tomatoes to the skillet with the cooked chicken.
  • Pour in the heavy cream and add the shredded mozzarella; stir over medium heat until the mixture comes to a gentle boil, then reduce to a simmer and cook, stirring constantly, until the cheese melts and the sauce is smooth. Taste and adjust salt if needed.
  • Add the drained pasta to the skillet and toss to combine; if the sauce is too thick, add the reserved pasta water a little at a time until you reach the desired consistency.
  • Serve immediately, garnished with fresh basil if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups
  • spatula or tongs

Notes

  • Season the chicken lightly so basil and sun-dried tomatoes can shine.
  • Add a touch of black pepper at the end for extra flavor.
  • Drain sun-dried tomatoes and save any flavored oil for another use.
  • Light cream can be used but will yield a thinner sauce.
  • Cut chicken into small pieces so it mixes evenly with the pasta.
  • Pre-shredded mozzarella melts smoothly into the sauce.