Chicken Mozzarella Pasta with Sun-Dried Tomatoes: Creamy Cheesy Bold 30-Minute

Chicken Mozzarella Pasta with Sun-Dried Tomatoes is my go-to 30-minute weeknight hero. I’ll be a chef who loves practical, restaurant-inspired meals. You can finish them in a skillet without sacrificing flavor. This recipe blends juicy chicken, sun-dried tomatoes, and a creamy mozzarella sauce. It’s designed for busy moms and professionals who want comforting, impressive, fast meals. I’ll walk you through melting mozzarella into a luscious sauce, with chef tips. Plus, I share make-ahead ideas to survive busy evenings. This Chicken Mozzarella Pasta with Sun-Dried Tomatoes comes together in minutes.

Table of Contents

Table of Contents

What Make This Recipe It Special

What makes Chicken Mozzarella Pasta with Sun-Dried Tomatoes special is that it feels like a warm hug, even on the busiest weeknights. I reach for it when time is tight but cravings are bold. The dish blends juicy chicken, tangy sun-dried tomatoes, and a creamy mozzarella sauce that melts into every strand of pasta. It’s my go-to for crowd-pleasing comfort that still looks restaurant-worthy.

From the first sizzle to the final drizzle of fresh herbs, this recipe shines in both simplicity and flavor. It’s designed for busy moms and professionals who want something comforting, impressive, and fast—all without a long cleanup. I love that a single skillet can deliver velvet richness and kid-friendly appeal, making weeknights easier and tastier.

A weekday-friendly, comforting crowd-pleaser

Weeknights demand meals that come together fast, without sacrificing soul. This pasta checks both boxes. I brown chicken in a hot skillet, then invite melty mozzarella into the sauce as it simmers with garlic and sun-dried tomatoes. The result is a creamy, comforting dish that satisfies picky eaters and grown-ups alike, with minimal pots to wash.

The balance of flavor and speed

The magic lies in balancing bold flavors with speed. Garlic, tomatoes, and a gentle cream build a lush base, while mozzarella melts slowly to cling to each noodle. I whisk and stir just enough to keep the sauce velvety—no blobs, no separation. In minutes, dinner goes from weeknight chaos to dinner done.

A chef’s shortcut without sacrificing taste

My shortcut is simple: thin-sliced chicken, a quick sear, and a splash of pasta water to finish the sauce. I lean on pantry staples and a handful of fresh basil to lift the dish. It feels chef-driven, but it’s totally within reach for home cooks and busy professionals alike.

Why You’ll Love This Recipe

I reach for this Chicken Mozzarella Pasta with Sun-Dried Tomatoes on busy nights because it delivers comfort without chaos. The creamy, mozzarella-laced sauce comes together in minutes and clings to every pasta strand. I love how the sun-dried tomatoes brighten each bite, while the chicken stays tender and succulent. It tastes indulgent, yet it’s simple enough to cook after a long day, leaving you with more energy for family time.

Creamy, mozzarella-scented sauce in minutes

I whisk mozzarella into the simmering cream until it melts into a glossy, velvety sauce. It coats pasta in seconds and stays put, not sliding away. The result feels indulgent, but it comes together fast enough for weeknights.

Tender chicken, bright tomatoes, and a silky finish

Sliced chicken stays juicy after a quick sear, while sun-dried tomatoes add a burst of brightness. The silky sauce wraps around each noodle, so every forkful feels restaurant-perfect. It’s a hug on a plate that still fits into a tight schedule.

One-pan ease for busy schedules

Only one skillet, less cleanup, more time for you. Sauté, simmer, and serve from the same pan, which means less “pan-icking” after dinner. It’s flexible enough to adapt to leftovers or a last-minute guest.

Ingredients

Exact quantities are listed at the bottom of the article and printable, but here’s what I keep on hand for this dish.

Ingredient overview and notes

• 2 chicken breasts, sliced thin — thin slices sear quickly and stay juicy.
• 1 tbsp olive oil — a little slick of fat for a golden crust.
• Salt and pepper, to taste — season early, finish with a pinch at the end.
• 1 tsp Italian seasoning — quick flavor boost without fuss.
• 3 cloves garlic, minced — fragrant base for the sauce.
• ½ cup sun-dried tomatoes, drained and chopped — their tangy sweetness lights up the sauce.
• 1½ cups heavy cream — rich, creamy backbone for clingy sauce.
• 1 cup shredded mozzarella cheese — melts into silk; the star of the sauce.
• ½ cup grated parmesan cheese — adds depth and a slight nuttiness.
• 300g penne or fusilli pasta — shapes that hold onto the sauce beautifully.
• Fresh basil or parsley, chopped (for garnish) — bright finish and color.

Substitutions and optional additions

• Lighten with half-and-half or milk mixed with a touch of cream cheese — still creamy, less rich.
• Dairy-free option: use cashew cream and dairy-free mozzarella — keep the silkiness without dairy.
• Spice: red pepper flakes for a quick kick — a tiny spark without overpowering.
• Fresh herbs swap: dried basil if fresh isn’t on hand — keep aroma even when fresh isn’t available.

How to Make Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Step 1: Prep and season

• Cook pasta according to package directions until al dente; drain and set aside.
• Season thinly sliced chicken with salt, pepper, and Italian seasoning.
• Heat olive oil in a large skillet over medium-high.
• Sear chicken 5–6 minutes until golden and cooked through. Remove and rest.

Step 2: Sauté aromatics

• In the same skillet, add garlic and sauté 20–30 seconds until fragrant.
• Stir in chopped sun-dried tomatoes and cook 1–2 minutes to bloom their flavor.

Step 3: Create the creamy base

• Pour in heavy cream; bring to a gentle simmer.
• Add mozzarella cheese in small handfuls, whisking until melted and smooth.
• Stir in parmesan cheese until fully melted and glossy.

Step 4: Reintroduce chicken

• Return the chicken to the skillet; cook for 1–2 minutes to reheat and coat with the sauce.

Step 5: Combine with pasta

• Add the cooked pasta to the sauce; toss until evenly coated and glossy.
• If the sauce thickens too much, splash in a little pasta water to reach your preferred consistency.

Step 6: Finish and serve

• Taste and adjust salt and pepper; garnish with fresh basil or parsley.
• Rest 1–2 minutes off heat to allow the sauce to cling to the pasta.

Tips for Success

Quick chef tips

• Use thin-sliced chicken for quick, even cooking and to keep moist, juicy bites through the process.
• Don’t boil the sauce after adding cheese; keep a simmer to prevent separation and greasy sheen.
• Reserve pasta water to loosen the sauce if needed; starchy water helps emulsify and bind.
• Let the dish rest briefly; it thickens and coats the pasta better for a glossy finish.
• Taste and adjust seasoning as you go for balance.

Equipment Needed

Essential tools

• Large skillet or sauté pan (12-inch ideal). Alternative: wide pot or Dutch oven, if you have a crowd.
• Sharp knife and cutting board. Alternative: kitchen shears for quick prep.
• Colander for pasta. Alternative: fine-mesh sieve or pasta colander.
• Tongs or spatula for tossing. Alternative: wooden spoon.
• Optional: wooden spoon for stirring.

Variations

Flavor and dietary twists

• Swap sun-dried tomatoes for roasted red peppers for a milder sweetness in Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
• Add spinach or arugula for added greens in Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
• Make it gluten-free with gluten-free pasta so everyone can enjoy Chicken Mozzarella Pasta with Sun-Dried Tomatoes.
• Add mushrooms or olives for extra depth in Chicken Mozzarella Pasta with Sun-Dried Tomatoes.

Serving Suggestions

Plate and pairings

• I love serving Chicken Mozzarella Pasta with Sun-Dried Tomatoes with a crisp green salad and garlic bread for crunch and color.
• I pair it with a light white wine or sparkling water with lemon to brighten the creamy sauce.
• I finish with extra fresh herbs for color and aroma that lifts every bite.

Meal-Prep and Make-Ahead Ideas for Chicken Mozzarella Pasta with Sun-Dried Tomatoes

Meal prep saves me from weeknight chaos. I love batch cooking that keeps flavors bright. WithChicken Mozzarella Pasta with Sun-Dried Tomatoes, I can kiss rush-hour stress goodbye.

• Shred and store cooked chicken separately; refrigerate sauce and pasta separately or together.
• Reheat gently on the stove, adding a splash of cream or pasta water to restore creaminess.
• Portion into individual containers for grab-and-go dinners during busy weeks.

Storage and reheating tips

Storage seems boring, but it matters for texture and flavor. I rely on simple rules that keep the sauce velvety. A little planning makes leftovers shine.

• Store in an airtight container for up to 3 days.
• Reheat on low to medium heat; stir until uniform.
• For longer storage, freeze the sauce separate from the chicken and pasta.
• Thaw in the fridge overnight, then reheat gently on the stove.
• Add a touch of cream or a splash of pasta water to restore clinginess if needed.

FAQs

How to melt mozzarella into pasta sauce?

I melt mozzarella slowly over low heat. Add cream gradually and whisk until smooth to avoid curdling. This keeps the sauce silky for Chicken Mozzarella Pasta with Sun-Dried Tomatoes.

When to put mozzarella in pasta sauce?

I add mozzarella after the sauce has simmered and is gently bubbling. Stir until melted and smooth. This method works well for Chicken Mozzarella Pasta with Sun-Dried Tomatoes.

Can you melt mozzarella into a pasta sauce?

Yes. Add mozzarella in small portions while off heat or on very low heat, then stir until creamy and fully incorporated. This approach suits Chicken Mozzarella Pasta with Sun-Dried Tomatoes.

Are there tips for preventing a greasy sauce when melting cheese?

Use low heat, add cheese gradually, and whisk consistently to emulsify with cream. If needed, reserve a splash of pasta water to loosen the sauce. This keeps Chicken Mozzarella Pasta with Sun-Dried Tomatoes light and glossy.

Final Thoughts

A weeknight win and beyond

• Cooking this Chicken Mozzarella Pasta with Sun-Dried Tomatoes brings comfort and elegance. It fits busy nights without sacrificing flavor. A quick simmer makes nerves calm and cookware gleam. I keep the basil bright for a fresh finish.
• Sun-dried tomatoes brighten every bite. The sauce clings to pasta beautifully. Creamy mozzarella makes it lush without heaviness. A splash of pasta water can rescue a thickened sauce. This Chicken Mozzarella Pasta with Sun-Dried Tomatoes shines on weeknights.
• This one-pan wonder saves cleanup. It’s restaurant-worthy, yet home-friendly. Less time cleaning means more time with family. Pair with crusty bread and a smile.
• Flexible ingredients adapt to pantry changes. Your meals stay delicious, stress-free. Texture stays glossy with a gentle simmer and toss. Leftovers taste even better when reheated gently later.

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