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2. Cook the chicken:
In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper. Add to the pan and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
3. Sauté aromatics:
In the same skillet, add a bit more oil if needed. Sauté garlic and red pepper flakes for 30 seconds, then stir in sun-dried tomatoes and cook for another minute.
4. Make the sauce:
Lower heat to medium. Add cream and broth (or pasta water), stirring to combine. Let simmer for 2–3 minutes until slightly thickened. Stir in mozzarella and Parmesan until melted and smooth.
5. Combine everything:
Add the cooked chicken and pasta back into the skillet. Toss everything together until well coated. Let it simmer for 2–3 more minutes until heated through and creamy.
6. Serve and garnish:
Serve hot, topped with fresh basil or parsley and extra Parmesan if desired.
✅ Tips & Variations
- Use rotisserie chicken for an even quicker meal
- Make it spicy: Add more red pepper flakes or a dash of hot sauce
- Try it with spinach or mushrooms for added texture and nutrients
- Swap the cream for half-and-half or coconut cream for a lighter (or dairy-free) version
- Make it gluten-free: Use your favorite gluten-free pasta
🍷 Serving Suggestions
- Serve with a crisp green salad and crusty garlic bread
- Pairs beautifully with a glass of Chardonnay or light Pinot Noir
- Finish with a squeeze of lemon for brightness (optional but delicious)
Final Thoughts
Creamy Sun-Dried Tomato Pasta with Chicken and Mozzarella is proof that you don’t need a reservation or a long list of ingredients to enjoy a luxurious, flavorful meal. With its luscious sauce, tender chicken, and savory sun-dried tomatoes, this dish is pure comfort on a plate. Best of all, it’s easy enough for weeknights but impressive enough for guests.
Would you like this recipe in a printable format or with a one-pan meal adaptation?
