About Mozzarella Chicken and Tomato Pasta Recipe
This Mozzarella Chicken and Tomato Pasta recipe is a delightful blend of flavors and textures, perfect for a comforting and satisfying meal. Combining tender chicken breast fillets, tangy sun-dried tomatoes, and creamy mozzarella cheese, this dish is sure to become a family favorite.
The recipe starts with sautéing garlic and sun-dried tomatoes in olive oil, infusing the dish with rich, aromatic flavors. The chicken, seasoned with a pinch of salt and paprika, is then cooked to perfection, adding a savory depth to the dish. The creamy sauce, made with a mix of half-and-half and mozzarella cheese, creates a luscious texture that coats each piece of penne pasta beautifully.
Fresh basil and red pepper flakes are added to enhance the flavor profile, providing a fresh, slightly spicy kick that complements the creaminess of the sauce. The reserved pasta cooking water helps to achieve the perfect consistency, ensuring the sauce clings to the pasta without being too thick or too thin.
This recipe is not only delicious but also versatile and easy to prepare, making it ideal for weeknight dinners or special occasions. Whether you’re a seasoned cook or a beginner, you’ll find this Mozzarella Chicken and Tomato Pasta to be straightforward and rewarding to make. Enjoy a restaurant-quality meal right at home with this delectable recipe!
Mozzarella Chicken and Tomato Pasta Recipe
Ingredients
– 4 ounces (118 g) sun-dried tomatoes
– 2 tablespoons (30 ml) olive oil
– 1 pound (454 g) chicken breast fillets, sliced
– A pinch of salt
– A pinch of paprika
– 1 cup (250 ml) half-and-half (1/2 cup heavy cream + 1/2 cup milk)
– 1 cup (250 g) grated mozzarella cheese
– 8 ounces (236 g) penne pasta (or other)
– 1 tablespoon (15 g) basil
– 3 minced garlic cloves
– A pinch of red pepper flakes
– 1/2 cup (125 ml) pasta cooking water
– Additional salt to taste
Preparation
1. Sauté Garlic and Sun-Dried Tomatoes: In a large skillet, sauté the minced garlic and sun-dried tomatoes (drained from the oil) in 2 tablespoons of olive oil (which can come from the sun-dried tomato jar) over medium heat for 1 minute, until the garlic is fragrant.
2. Prepare Chicken: Remove the sun-dried tomatoes from the pan, leaving the olive oil behind. Add the sliced chicken breast fillets, seasoned with a pinch of salt and paprika, and cook on high heat for 1 minute on each side until slightly browned.
3. Cook Pasta: Meanwhile, cook the penne pasta according to the instructions on the package. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
4. Combine Ingredients: Cut the sun-dried tomatoes into small pieces and return them to the pan with the cooked chicken. Add the half-and-half and grated mozzarella cheese to the skillet. Bring to a gentle boil.
5. Create Creamy Sauce: Reduce the heat immediately and let the mixture simmer, stirring constantly, until the cheese has melted and a creamy sauce has formed.
6. Mix Pasta and Sauce: Add the cooked and drained pasta to the skillet with the creamy sauce. Stir to combine everything well.
7. Season and Finish: Stir in the basil and at least 1/4 teaspoon of red pepper flakes. Adjust the seasoning with additional salt and red pepper flakes if necessary. Let the dish simmer for a few minutes to allow the flavors to meld together.
Enjoy your delicious Mozzarella Chicken and Tomato Pasta!
Mozzarella Chicken and Tomato Pasta Recipe
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