Irresistible Sun-Dried Tomato Pasta Delight with Creamy Mozzarella and Chicken

Indulge in a culinary masterpiece with our Sun-Dried Tomato Pasta featuring succulent chicken slices and a lusciously creamy Mozzarella sauce. This recipe strikes the perfect balance between vibrant flavors, making it a must-try for any pasta enthusiast. The sun-dried tomatoes add a burst of intense sweetness, while the creamy sauce ties everything together, creating a dish that’s both comforting and indulgent.

In our little family, this Sun-Dried Tomato Pasta has become a cherished delight. It all started with the rich aroma of garlic and sun-dried tomatoes sizzling in olive oil—a prelude to the flavorful journey that awaited us. The pan-seared chicken, seasoned to perfection, added a savory touch, making it a favorite among family members. This dish has seamlessly woven itself into our routine, a symbol of shared moments and the joy found in a plateful of delicious memories.

Why This Irresistible Sun-Dried Tomato Pasta Delight:

• Mouthwatering Flavor Fusion: The combination of sun-dried tomatoes, garlic, and perfectly seasoned chicken creates a symphony of flavors that dance on your taste buds.
• Creamy Mozzarella Magic: A velvety, homemade Mozzarella sauce elevates this pasta to new heights, ensuring every bite is luxuriously creamy.
• Versatile and Crowd-Pleasing: Whether it’s a cozy family dinner or entertaining guests, this dish adapts effortlessly, leaving everyone craving more.
• Quick and Easy Prep: With simple steps and common ingredients, this recipe makes gourmet dining accessible to all home cooks.

Ingredients:

• 3 cloves garlic, minced
• 4 oz sun-dried tomatoes
• 2 tbsp olive oil
• 1 lb chicken breast tenderloins, sliced
• ¼ tsp salt
• ¼ tsp paprika
• 1 cup half and half (or ½ cup heavy cream + ½ cup milk)
• 1 cup shredded Mozzarella cheese (not fresh)
• 8 oz penne pasta (gluten-free option: brown rice pasta)
• 1 tbsp basil
• ¼ tsp red pepper flakes
• ½ cup reserved cooked pasta water or more
• ¼ tsp salt to taste

Directions:

1. Sauté minced garlic and drained sun-dried tomatoes in 2 tablespoons of reserved olive oil in a skillet for 1 minute until fragrant.
2. Remove sun-dried tomatoes, leaving the olive oil. Add sliced, seasoned chicken, cooking on high heat for 1 minute on each side. Remove from heat.
3. Cook pasta according to package instructions, reserving some cooked pasta water. Drain the pasta.
4. Slice sun-dried tomatoes and add them back to the skillet with chicken.
5. Make the creamy pasta sauce by adding half-and-half and Mozzarella cheese to the skillet. Bring to a gentle boil, then reduce to simmer, stirring until the sauce is creamy.
6. Add cooked pasta to the skillet with the cream sauce, stirring to combine. Add basil and red pepper flakes.
7. If the sauce is too thick, add reserved cooked pasta water gradually to reach the desired consistency.
8. Season with salt and more red pepper flakes if needed. Let it simmer for a couple of minutes to meld the flavors.

Notes: Ensure the dish is adequately salted to enhance the flavors of basil and sun-dried tomatoes. Experiment with half-and-half substitutions as mentioned in the Recipe Notes section for a personalized touch.