Mozzarella Chicken Pasta with Sun-dried Tomatoes comes together in 30 minutes. Tender chicken is mixed with fresh spinach and herbs, sun-dried tomatoes and a creamy sauce over your favorite pasta.
I recently realized how much I love sun-dried tomatoes in pasta dishes.
It all happened back when I made this Pesto Pasta with Green Beans, Sun-dried Tomatoes and Toasted Pine Nuts for my friends and we all were raving about the dish for weeks to come.
Well that happened again with this Mozzarella Chicken Pasta with Sun-dried Tomatoes and I am hooked.
There is something about those sweet, salty little sun-dried tomatoes that just adds a brightness and a lot of flavor to dishes. I think it also works really well with cheese and a creamy sauce.
All of it comes together and really coats the chicken and pasta in just the right way.
Mozzarella Chicken Pasta with Sun-dried Tomatoes also uses fresh basil and parsley to finish off the dish.
You can’t beat a few handfuls of fresh herbs!
If you like pasta you also might like this Mediterranean Orzo Pasta Recipe, Shrimp Pesto Pasta, Lemon Garlic Shrimp Pasta or this Chickpea Pasta Recipe with Feta.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Pasta: This recipe uses a medium shaped pasta. I think it works nicely with the chicken and other flavors but you can use your favorite pasta shape.
- Chicken: Chicken tenderloins are used in this pasta dish but you can use any chicken cut you like. Just adjust the cook time based on how thick the chicken is.
- Vegetables: I added in sun-dried tomatoes and spinach in this recipe. You could also add in other veggies like broccoli, green beans or bell peppers.
- Spices: The spice mixture is paprika and crushed red pepper. Both add great flavor and a touch of spiciness.
- Cheese: Grated mozzarella cheese is a nice, mild cheese in this pasta. You also could add in goat cheese, feta cheese or pepper jack cheese.
How to Make this Mozzarella Chicken Pasta with Sun-dried Tomatoes
Step 1: Cook Pasta: Cook the pasta according to the package. Once the pasta is done cooking reserve 1/2 cup of the pasta water and set aside. Rinse the pasta under cold water and set aside.
Step 2: Add Spices to Chicken: In a small bowl combine the salt, pepper and paprika and rub the chicken tenders with the spices. Set aside.
Step 3: Sauté Vegetables & Chicken: In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the minced garlic and sun-dried tomatoes and sauté for 1 to 2 minutes. Add the cubed chicken and continue cooking until the chicken is no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
Step 4: Add the Cheese and Cream: In the same skillet dd the crushed red pepper, half and half, shredded mozzarella cheese and let simmer on low until the sauce thickens up, continuing to stir while it cooks. If you want to thin it at all add the reserved pasta water. Add the spinach stir and let simmer until the spinach is wilted, about 2 minutes. Add the pasta, chicken in and mix well.
Storage Tips
Store the leftovers in an airtight container for up to 4 days. To reheat you can quickly heat in a skillet or in the microwave.
Most Pasta Recipes
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Mozzarella Chicken Pasta with Sun-dried Tomatoes
Ingredients
- 1 pound pasta, medium shaped
- 2 tablespoons olive oil
- 4 cloves garlic , minced
- 4 ounces sun-dried tomatoes, sliced
- 1/4 teaspoon salt
- 1 teaspoon paprika
- 1 pound chicken tenders, cubed {or 2 chicken breasts cubed}
- 1/4 teaspoon crushed red pepper , {more or less for spice}
- 1/2 cup half and half, {or cream}
- 1 cup mozzarella cheese, shredded
- 2 cups spinach, tightly packed
- 1/2 cup basil , chopped
- 1/4 cup parsley, chopped
- Mozzarella cheese, to garnish
- Crushed red pepper, to garnish
- Parmesan cheese, to garnish
Instructions
- Cook the pasta according to the package. Once the pasta is done cooking reserve 1/2 cup of the pasta water and set aside. Rinse the pasta under cold water and set aside.
- In a small bowl combine the salt, pepper and paprika and rub the chicken tenders with the spices. Set aside.
- In a large skillet heat the 2 Tablespoons olive oil over medium high heat. Add the minced garlic and sun-dried tomatoes and sauté for 1 to 2 minutes. Add the cubed chicken and continue cooking until the chicken is no longer pink, about 5-6 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet dd the crushed red pepper, half and half, shredded mozzarella cheese and let simmer on low until the sauce thickens up, continuing to stir while it cooks. If you want to thin it at all add the reserved pasta water.
- Add the spinach stir and let simmer until the spinach is wilted, about 2 minutes. Add the pasta, chicken in and mix well. Garnish with parsley and basil, freshly shredded mozzarella cheese and parmesan cheese, and crushed red pepper.
Notes
- Feel free to use chicken breasts if you prefer.
- This dish also tastes great with other cheeses like smoked gouda.
- If you want to add additional vegetables try green beans or zucchini.
- If you want to cut some of the fat out try milk instead of cream or half and half but it will not be as creamy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is an easy weeknight meal idea!
These are all my favourite flavours! Definitely saving this to make soon. 🙂
Mmmm, Monday isn’t usually my favourite day but a pasta recipe like this one will cheer me right up! Love it! Hope you have a great week.
Thanks Vivian! Pasta night sounds like a great night to me. Hope you like it!