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Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes

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This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes is a rich, savory one-skillet dish featuring tender chicken, a creamy garlic-Parmesan sauce, sun-dried tomatoes, and gooey mozzarella. It’s a comforting, restaurant-worthy meal that’s quick enough for weeknights and special enough for guests.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 to 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Calorie

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/3 cup sun-dried tomatoes in oil, drained and chopped
  • 12 oz pasta (penne, rigatoni, or preferred shape)
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning or dried basil
  • Salt, to taste
  • Black pepper, to taste
  • Optional: fresh basil or parsley, chopped, for garnish

Instructions

  1. Cook pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet, heat 1 tbsp olive oil over medium heat. Season chicken with salt, pepper, and Italian seasoning. Sear until golden and cooked through, about 5–6 minutes. Remove and set aside.
  3. Add more oil if needed and sauté onion until soft, about 3–4 minutes.
  4. Stir in garlic and sun-dried tomatoes; cook for 30 seconds.
  5. Pour in chicken broth and heavy cream. Stir to combine and bring to a simmer. Cook 3–5 minutes until slightly thickened.
  6. Stir in mozzarella and Parmesan until melted and smooth.
  7. Return chicken to the pan along with the cooked pasta. Toss to coat in sauce.
  8. Simmer for 2–3 more minutes, adjust seasoning, and garnish with fresh herbs before serving.

Notes

  • Add spinach or kale for extra greens.
  • Sprinkle in red pepper flakes for heat.
  • Swap chicken with shrimp or Italian sausage.
  • Use half-and-half instead of cream for a lighter version.
  • Gluten-free pasta works well.
  • Store in the fridge for up to 3 days; reheat with a splash of broth or cream.
  • Not recommended for freezing due to cream-based sauce.

Nutrition

Find it online: https://juliameals.com/creamy-chicken-mozzarella-pasta-with-sun-dried-tomatoes/