Sun Dried Tomato Chicken Pasta

Ingredients

• 12 oz Pasta (dry, any shape such as penne or fusilli; cook al dente)
• 1 lb Boneless Skinless Chicken Breasts (cut into thin slices or 1‑inch cubes)
• 3 tbsp Olive Oil (use the oil from the sun‑dried tomato jar for extra flavor)
• 2 cloves Garlic (minced)
• 0.33 cup Sun-Dried Tomatoes (drained but keep a splash of the oil for cooking)
• 1 tsp Red Chili Flakes (adjust to heat preference)
• 1 tsp Paprika
• 1 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 cup Half‑And‑Half
• 1 cup Shredded Mozzarella Cheese (use pre‑shredded; fresh mozzarella will not melt properly)
• 2 tbsp Fresh Basil (chopped)

Instructions

1. Season the Chicken

   Place the cut chicken pieces in a bowl, add salt, black pepper, and paprika, then toss until evenly coated.

   Time: PT2M

2. Sauté Garlic and Sun‑Dried Tomatoes

   Heat 1 tbsp olive oil in the skillet over medium heat. Add minced garlic and sun‑dried tomatoes, stirring constantly for about 1 minute until fragrant but not browned.

   Time: PT1M

   Temperature: Medium

3. Cook First Batch of Chicken

   Add a little more olive oil if needed, then spread the seasoned chicken in a single layer. Cook 2‑3 minutes per side until golden brown.

   Time: PT3M

   Temperature: Medium‑High

4. Cook Second Batch of Chicken

   Repeat the process with the remaining chicken pieces, again 2‑3 minutes per side.

   Time: PT3M

   Temperature: Medium‑High

5. Boil the Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions (about 8‑10 minutes) until al dente. Reserve ½ cup pasta water, then drain.

   Time: PT10M

   Temperature: Boiling

6. Make the Creamy Sauce

   Return the skillet to the heat. Add the half‑and‑half and shredded mozzarella, stirring constantly. Bring to a gentle boil, then lower to a light simmer until the cheese fully melts and the sauce thickens.

   Time: PT5M

   Temperature: Medium

7. Combine All Components

   Add the drained pasta, cooked chicken, and the reserved garlic‑tomato mixture back into the skillet. Toss to coat. Stir in chopped basil and red chili flakes, adjusting seasoning with salt or pepper if needed.

   Time: PT2M

   Temperature: Medium

8. Serve

   Plate the pasta, garnish with extra basil or a drizzle of olive oil if desired, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30g

Carbohydrates

55g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Pasta: gluten‑free pasta, zucchini noodles
• Instead of Boneless Skinless Chicken Breasts: chicken thighs, turkey breast
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder
• Instead of Sun-Dried Tomatoes: roasted red peppers
• Instead of Red Chili Flakes: crushed red pepper
• Instead of Paprika: smoked paprika
• Instead of Half‑And‑Half: whole milk + heavy cream
• Instead of Shredded Mozzarella Cheese: shredded provolone, shredded cheddar
• Instead of Fresh Basil: dried basil

Equipment Needed

• Large Skillet or Frying Pan
• Large Pot for Pasta
• Colander
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Wooden Spoon or Silicone Spatula
• Tongs (optional)

Critical Steps — Do Not Skip

• Do not overcook the garlic; it burns quickly.
• Avoid overcrowding the pan when searing chicken.
• Use shredded mozzarella, not fresh mozzarella, for a smooth sauce.
• Reduce the sauce to a light simmer; boiling too hard curdles the dairy.

Chef Tips from the Video

• Use the oil from the sun‑dried tomato jar for extra depth of flavor.
• Finish the dish off the heat to keep the sauce silky.
• A pinch of smoked paprika adds a subtle smoky note.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; the pasta may become mushy, but you can freeze the cooked chicken separately for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Season and marinate the chicken up to 2 hours ahead.
• Prepare the garlic‑sun‑dried tomato mixture and store in the fridge.
• The creamy sauce can be made 30 minutes ahead; reheat gently over low heat.

Frequently Asked Questions