A rich, bistro-style pasta featuring golden chicken tenders and tangy sun-dried tomatoes in a creamy mozzarella sauce.
In Austin, we love big, bold flavors, and this pasta dish delivers exactly that without requiring hours of simmering. It is the kind of meal that tastes like it came from a high-end Italian kitchen, yet it relies heavily on pantry staples I always keep on hand. The intense, concentrated sweetness of the sun-dried tomatoes cuts right through the richness of the cream and cheese, creating a balance that is addictive. Whether it is a hectic Tuesday or a cozy Friday night in, this dish has become my reliable go-to for comfort.
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The secret to this recipe's incredible depth of flavor is using the oil from the sun-dried tomato jar rather than plain olive oil. This reddish-orange oil is infused with the essence of the tomatoes and herbs, providing a flavor foundation that permeates the chicken and the sauce from the very first step.
Why You'll Love This Recipe
- Flavor Density: Sun-dried tomatoes pack a massive punch of umami and sweetness, ensuring the sauce is never bland.
- Speed: utilizing quick-cooking chicken tenders and a sauce that comes together while the pasta boils means dinner is ready in under 30 minutes.
- Creamy without Heaviness: By using half-and-half instead of heavy whipping cream, the sauce feels lighter but still coats the penne perfectly.
- Pantry Friendly: If you keep a jar of sun-dried tomatoes and a box of pasta in your cupboard, you are halfway there.
Ingredients
- Chicken: 1 lb chicken breast tenderloins. These are naturally tender and cook much faster than whole breasts. Slice them into bite-sized strips.
- Sun-Dried Tomatoes: 4 oz, packed in oil. You will use both the tomatoes and the oil from the jar.
- Pasta: 8 oz Penne. The tube shape is ideal for holding the creamy sauce and tomato bits.
- Mozzarella: 1 cup shredded low-moisture mozzarella. Crucial Note: Do not use fresh white mozzarella balls (the kind in water); they release too much moisture and turn stringy. Use the block style or pre-shredded low-moisture cheese.
- Half-and-Half: 1 cup. This creates the creamy base. You can also use a mix of half milk and half heavy cream.
- Garlic: 3 cloves, minced.
- Basil: 1 tablespoon dried or fresh (if fresh, add at the very end).
- Spices: Paprika (for color on the chicken), red pepper flakes (for heat), and salt.
- Pasta Water: Reserve at least ½ cup before draining. This starchy liquid is essential for thinning the sauce.
How to Make Sun-Dried Tomato Pasta
Sauté the Aromatics
In a large skillet, heat 2 tablespoons of the oil reserved from the sun-dried tomato jar over medium heat. Add the minced garlic and the whole sun-dried tomatoes (drained). Sauté for just 1 minute until the garlic is fragrant. Be careful not to burn the garlic. Remove the tomatoes from the pan and set them aside on a cutting board, leaving the flavored oil in the skillet.
Sear the Chicken
Season the sliced chicken strips with salt and a dusting of paprika. Increase the heat to high. Add the chicken to the hot skillet. Cook for about 1 minute per side. You want a quick sear to lock in moisture, but since the pieces are small, they will cook through very fast. Remove the skillet from the heat temporarily if the pasta isn't ready.
Boil the Pasta
While cooking the chicken, boil the penne in salted water according to package instructions. Before draining, carefully scoop out a cup of the starchy cooking water. Drain the pasta. Meanwhile, chop the sautéed sun-dried tomatoes into smaller, bite-sized pieces and return them to the skillet with the chicken.
Build the Sauce
Return the skillet to medium heat. Pour in the half-and-half and add the shredded mozzarella cheese. Bring the mixture to a gentle boil, then immediately reduce to a simmer. Stir constantly. You are looking for the cheese to melt completely and emulsify with the cream, creating a smooth, orange-tinted sauce.
Assembly
Add the cooked pasta directly into the sauce. Stir to coat. Sprinkle in the basil and red pepper flakes. If the sauce looks too thick or "gloopy" (which often happens with cheese sauces), pour in the reserved pasta water a splash at a time. Stir vigorously until the sauce loosens up and becomes glossy and creamy. Season with extra salt and red pepper flakes to taste.
Common Mistakes to Avoid
- Using Fresh Mozzarella: As mentioned, fresh mozzarella is too watery for this emulsified sauce. It will result in a separated, oily mess. Stick to low-moisture shredded cheese.
- Burning the Garlic: Garlic cooks in seconds in hot oil. If it turns dark brown, it will taste bitter. Keep the heat on medium and move fast during the first step.
- Discarding Pasta Water: The sauce relies on the starch in the water to reach the right consistency. If you drain the pasta completely without saving water, your sauce may end up too thick and sticky.
Tips and Tricks for Success
Slice Chicken Thin To ensure the chicken is tender and cooks evenly, slice it against the grain into uniform strips. This also ensures you get a piece of chicken in every bite of pasta.
Temper the Sauce When adding the half-and-half, don't let it boil violently for too long, or the dairy might curdle. A gentle simmer is all you need to melt the cheese.
Control the Salt Sun-dried tomatoes and cheese are naturally salty. Taste your sauce before adding the final pinch of salt to avoid over-seasoning.
Variations
- Add Greens: Stir in a handful of fresh spinach when you add the pasta. The heat of the sauce will wilt it in seconds, adding color and nutrition.
- Gluten-Free: This recipe works perfectly with brown rice penne or chickpea pasta. Just be aware that gluten-free pasta can be more delicate, so stir gently.
- Spicy Kick: If you love heat, sauté a minced jalapeño along with the garlic in the first step.
How to Serve
This pasta is rich, so a crisp, acidic side salad is the best accompaniment. Try mixed greens with a lemon vinaigrette or a simple cucumber salad. A glass of Pinot Noir or a medium-bodied Chardonnay pairs beautifully with the tomato cream sauce.
Make Ahead and Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheating: Creamy pasta tends to dry out in the fridge. Reheat gently on the stove with a splash of milk or water to bring the creamy texture back. Freezing: I do not recommend freezing this dish. The dairy-based sauce will separate and become grainy upon thawing.
Recipe Notes / What I Learned
I learned that the "paprika" on the chicken is less about flavor and more about color. Without it, the chicken can look a bit pale against the orange sauce. The paprika gives it a lovely golden hue that makes the dish look much more appetizing.
Nutrition Snapshot
Estimated per serving: 620 calories, 32g fat, 38g protein, 45g carbohydrates.
Sun-Dried Tomato Pasta with Chicken and Mozzarella
Equipment
- 1 Large skillet
- 1 Large pot for pasta
Ingredients
Group: Chicken & Sauce Base
- 3 garlic cloves, minced
- 4 oz sun-dried tomatoes drained from oil, oil reserved
- 2 tablespoons olive oil reserved from sun-dried tomatoes jar
- 1 lb chicken breast tenderloins, sliced
- ¼ teaspoon salt for seasoning chicken
- ¼ teaspoon paprika for chicken color
Group: Creamy Sauce & Pasta
- 1 cup half and half (or use ½ cup heavy cream + ½ cup milk)
- 1 cup mozzarella cheese, shredded do not use fresh Mozzarella, use pre-shredded
- 8 oz penne pasta (use gluten free brown rice pasta, for gluten free)
- 1 tablespoon basil fresh or dried
- ¼ teaspoon red pepper flakes initial amount
- ½ cup reserved cooked pasta water or more, to thin sauce
- ¼ teaspoon salt to taste
Instructions
- In a large skillet, sauté minced garlic and whole sun-dried tomatoes (drained from oil) in **2 tablespoons** of olive oil (from the sun-dried tomatoes jar) for **1 minute** on medium heat until the garlic is fragrant. Remove the sun-dried tomatoes from the skillet, leaving the olive oil. Add sliced chicken (salted and lightly covered in paprika for color) 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 the sautéed sun-dried tomatoes into smaller pieces and add them back to the skillet with the cooked 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 a 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, a little at a time, to thin it out. Season the dish with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.
Notes
Nutrition
FAQs
Can I use milk instead of half-and-half?
You can, but the sauce will be much thinner and less rich. You may need to simmer it longer to reduce it, or add a little extra cheese to help it thicken.
Do I have to use jarred tomatoes?
Dry-packed sun-dried tomatoes (in a bag) can be used, but you will need to rehydrate them in hot water first, and you will miss out on the flavorful oil for sautéing. If using dry-packed, use regular olive oil for the pan.
