This Creamy Chicken Mozzarella Pasta is a perfect balance of savory chicken, rich mozzarella cheese, and flavorful sun-dried tomatoes. The creamy sauce is so indulgent and delicious, and it’s incredibly easy to make. With just a few simple ingredients, this pasta dish is a great way to switch up your dinner routine and try something new.

Whenever I’m in the mood for something quick and delicious, I turn to this Creamy Chicken Mozzarella Pasta. My husband and I love it so much that it’s become a regular in our dinner rotation. The first time I made it, I was surprised by how easy it was to create such a flavorful and creamy sauce. Now, it’s one of my go-to recipes when I want something delicious that won’t take hours to make.

Why This Creamy Chicken Mozzarella Pasta Is So Amazing

This pasta recipe is a great option for those who want to switch up their usual pasta dishes. The combination of sun-dried tomatoes, garlic, and mozzarella cheese creates a creamy and indulgent sauce that is hard to resist. The tender chicken adds protein to the dish, making it a filling meal. Plus, the recipe is incredibly easy to make and only requires a few ingredients, making it a great option for busy weeknights.

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  • Author: Olivia


  1. 3 cloves of garlic, minced
  2. 4 oz sun-dried tomatoes
  3. 2 tbsp olive oil (reserved from sun-dried tomatoes)
  4. 1 lb chicken breast tenderloins, sliced
  5. ¼ tsp salt
  6. ¼ tsp paprika
  7. 1 cup half and half (or ½ cup heavy cream + ½ cup milk)
  8. 1 cup shredded mozzarella cheese (not fresh mozzarella)
  9. 8 oz penne pasta (gluten-free option available)
  10. 1 tbsp basil
  11. ¼ tsp red pepper flakes
  12. ½ cup reserved cooked pasta water, or more
  13. ¼ tsp salt, to taste


In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of reserved olive oil from sun-dried tomatoes jar for 1 minute on medium heat until garlic is fragrant.

Remove the sun-dried tomatoes from the skillet and leave the olive oil.

Add sliced chicken (seasoned with salt and paprika) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions, reserving some cooked pasta water. Drain the pasta.

Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with chicken.

To make creamy pasta sauce, add half-and-half and shredded mozzarella cheese to the skillet, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms.

Add cooked and drained pasta to the skillet with the cream sauce, and stir to combine.

Add 1 tablespoon of basil and at least ¼ teaspoon of red pepper flakes. Stir to combine.

If the creamy sauce is too thick, add about ½ cup of reserved cooked pasta water to the skillet to thin it out. Do not add all of the pasta water at once, as you might need less or more of it.

Season the chicken pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

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