Are you ready to elevate your weeknight dinner routine? This Mozzarella Chicken Pasta with Sun Dried Tomatoes is a deliciously creamy dish that captures the essence of comfort food while being incredibly easy to prepare. With tender pieces of chicken, rich mozzarella, and tangy sun-dried tomatoes, this pasta dish is sure to become a family favorite. Plus, it comes together in about 30 minutes, making it perfect for busy evenings. Let’s dive into this delightful recipe!
Why This Recipe is a Keeper
There are countless reasons to love this dish. First, the combination of flavors is simply irresistible. The creaminess from the mozzarella and half-and-half balances perfectly with the savory sun-dried tomatoes, creating a symphony of taste in every bite. Second, it’s a one-pan meal, which means less cleanup for you! Lastly, it’s incredibly versatile; you can easily swap out ingredients based on what you have on hand or your personal preferences.
What We’re Using
To prepare this luscious Mozzarella Chicken Pasta with Sun Dried Tomatoes, gather the following ingredients:
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 ounces sun-dried tomatoes
- 1 cup half and half
- 1 cup mozzarella cheese, shredded
- 1 cup chopped basil
- ½ teaspoon red pepper flakes (optional)
- ½ cup water
- 8 ounces cooked pasta (your choice)
Setup & Equipment
Before you start cooking, make sure you have the following equipment ready:
- A large skillet or sauté pan
- A cutting board and knife for chopping
- A measuring cup for liquids
- A wooden spoon or spatula for stirring
- A serving bowl or plates for plating the finished dish
How to Prepare Mozzarella Chicken Pasta with Sun Dried Tomatoes
Now, let’s get cooking! Follow these simple steps to create your mouthwatering Mozzarella Chicken Pasta with Sun Dried Tomatoes.
Step 1: Prepare the Chicken
Start by seasoning your chicken breasts with salt and pepper on both sides. This will enhance the flavor of the chicken as it cooks.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes per side or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Step 3: Cook the Sun-Dried Tomatoes
In the same skillet, add the sun-dried tomatoes and sauté for about 2 minutes, allowing them to release their flavors into the oil.
Step 4: Create the Sauce
Pour in the half-and-half and water, stirring to combine. Bring the mixture to a simmer. Add in the mozzarella cheese and stir until melted and creamy.
Step 5: Combine and Add the Chicken
Slice the cooked chicken into strips or bite-sized pieces and return it to the skillet. Toss to coat the chicken in the creamy sauce.
Step 6: Add Pasta and Basil
Add the cooked pasta and chopped basil to the skillet, along with the red pepper flakes if you’re using them. Stir everything together until the pasta is well-coated in the sauce.
Step 7: Serve
Serve your Mozzarella Chicken Pasta with Sun Dried Tomatoes hot, garnished with extra basil if desired. Enjoy!
Ingredient Swaps & Substitutions
If you’re missing an ingredient or looking to customize your dish, here are some great alternatives:
- Chicken: You can substitute chicken breasts with boneless thighs or even shrimp for a different protein.
- Sun-Dried Tomatoes: If you don’t have sun-dried tomatoes, roasted red peppers can work well.
- Half and Half: For a lighter option, use milk or a dairy-free alternative like almond milk.
- Basil: Fresh parsley or spinach can be used if basil isn’t available.
Pitfalls & How to Prevent Them
While this recipe is quite straightforward, there are a few common pitfalls to keep in mind:
- Overcooking the Chicken: Make sure to monitor the chicken closely to avoid drying it out. Use a meat thermometer to check for doneness (165°F).
- Clumping Cheese: Ensure that the heat is low enough when adding cheese to prevent it from clumping. Stir continuously until melted.
- Too Thick Sauce: If your sauce becomes too thick, simply add a bit more water or half-and-half until you reach your desired consistency.
Cooling, Storing & Rewarming
If you have leftovers (which is unlikely because this dish is so delicious), here’s how to properly handle them:
- Cooling: Allow the dish to cool to room temperature before storing.
- Storing: Place leftovers in an airtight container in the refrigerator for up to 3 days.
- Rewarming: Reheat gently on the stove over low heat, adding a splash of water or half-and-half to loosen the sauce if necessary.
Reader Q&A
Can I make this dish ahead of time?
Yes! You can prepare the chicken and sauce ahead of time and store them separately. Combine them with the pasta right before serving for the best texture.
What type of pasta works best?
Any pasta works well, but we recommend using penne or fettuccine for the best sauce coverage. You can also try it with gluten-free pasta if needed.
Can I add vegetables to this recipe?
Absolutely! Spinach, bell peppers, or even broccoli would make excellent additions. Just make sure to sauté them along with the sun-dried tomatoes.
What should I serve with this dish?
A simple side salad or some garlic bread would complement your Mozzarella Chicken Pasta with Sun Dried Tomatoes perfectly. For a lighter option, a side of steamed vegetables works well too.
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Final Bite
This Mozzarella Chicken Pasta with Sun Dried Tomatoes is not just a meal; it’s an experience. The creamy texture, rich flavors, and vibrant colors make it a feast for the senses. Whether you’re cooking for a crowd or whipping up a cozy dinner for yourself, this dish promises satisfaction in every bite. So, roll up your sleeves, grab your skillet, and let’s make some magic happen in the kitchen! Your taste buds will thank you.
Mozzarella Chicken Pasta with Sun Dried Tomatoes
Ingredients
Equipment
Method
- Start by seasoning your chicken breasts with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 6-7 minutes per side or until golden brown and cooked through. Remove the chicken and set aside.
- In the same skillet, add the sun-dried tomatoes and sauté for about 2 minutes.
- Pour in the half-and-half and water, stirring to combine. Bring to a simmer and add the mozzarella cheese, stirring until melted and creamy.
- Slice the cooked chicken and return it to the skillet, tossing to coat in the sauce.
- Add the cooked pasta and chopped basil, along with red pepper flakes if using. Stir until well coated.
- Serve hot, garnished with extra basil if desired.
Notes
- Monitor the chicken closely to avoid overcooking.
- Add more water or half-and-half if the sauce is too thick.
- Feel free to customize with your choice of protein or vegetables.
