Cheesy Chicken & Sun-Dried Tomato

This cheesy chicken and sun-dried tomato pasta has become my weeknight savior when I need something that feels special without hours in the kitchen. The rich, creamy mozzarella sauce coats every piece of penne, while tender seared chicken and intensely flavorful sun-dried tomatoes create perfect bites that are both satisfying and impressive.

I first created this recipe when entertaining friends who dropped by unexpectedly. With just pantry staples and some chicken, I managed to pull together a meal that had everyone asking for the recipe. Now it's my go-to when I need to impress without stress.

Ingredients

• For the Chicken: 2 lb chicken breast cut into small cubes. Fresh is best as it sears beautifully without releasing excess moisture
• Salt adds essential seasoning that brings out the natural flavors of the chicken
• Paprika provides a subtle smoky warmth and gorgeous color to the chicken pieces
• Black pepper adds a necessary touch of heat that balances the creamy sauce
• Olive oil with a high smoke point works best for properly searing the chicken

• For the Sauce: Olive oil creates the base for sautéing the aromatics
• Garlic minced fresh rather than jarred for the most vibrant flavor
• Sun dried tomatoes packed in oil deliver concentrated umami and sweetness
• Heavy cream creates that luxurious texture that makes this dish special
• Mozzarella cheese preferably freshly shredded for the smoothest melting
• Fresh basil brings brightness that cuts through the richness
• Red pepper flakes optional but recommended for a gentle heat that builds
• Salt and black pepper to balance and enhance all flavors

• For the Pasta: Penne pasta with ridges that capture the sauce perfectly
• Reserved pasta water contains starch that helps bind the sauce to the pasta

Step-by-Step Instructions

Prep the Chicken

Cut chicken into precise half inch cubes for even cooking and ideal bite size. Season thoroughly with salt, paprika and black pepper, making sure each piece is evenly coated. This step builds the foundation of flavor.

Cook the Pasta

Bring a large pot of water to a rolling boil and add enough salt to make it taste like seawater. Cook pasta until just al dente about 1 minute less than package directions. Reserve a quarter cup of starchy pasta water before draining. This reserved water is liquid gold for adjusting sauce consistency later.

Sear the Chicken

Heat olive oil in a large skillet until shimmering but not smoking. Add seasoned chicken in a single layer working in batches if needed to avoid overcrowding. Let each piece develop a golden crust before flipping about 2 to 3 minutes per side. The chicken should be just cooked through with a slight golden exterior. Transfer to a plate and cover loosely with foil to keep warm.

Build the Flavor Base

Add another tablespoon of olive oil to the same skillet keeping all those flavorful browned bits from the chicken. Add minced garlic and sun dried tomatoes and sauté just until fragrant about 1 to 2 minutes. Be careful not to burn the garlic as it will turn bitter. Remove and set aside with the chicken.

Create the Sauce

Lower heat to medium to prevent scorching the dairy. Pour in heavy cream and allow it to warm gently for about 30 seconds. Gradually add shredded mozzarella in small handfuls stirring constantly to ensure smooth melting. The sauce should become silky and coat the back of a spoon. Season with fresh basil, optional red pepper flakes, salt and black pepper.

Combine Everything

Return the chicken, garlic, and sun dried tomatoes to the skillet and stir to combine with the sauce. Add the cooked pasta and toss thoroughly until every piece is coated in the luxurious sauce. If the sauce seems too thick, add splashes of reserved pasta water until you reach the perfect consistency.

Final Adjustments

Taste and adjust seasonings if needed. The sauce should cling to the pasta without being too thick or too thin. Let the dish rest for 1 to 2 minutes before serving to allow flavors to meld and sauce to slightly thicken.

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The sun dried tomatoes are truly the secret weapon in this recipe. I discovered their transformative power years ago when trying to recreate a restaurant dish, and now I always keep a jar in my pantry. Their intense, concentrated flavor provides depth that fresh tomatoes simply cannot match.

Make Ahead and Storage

This pasta shines as a meal prep option, maintaining its texture and flavor beautifully for days. Store in airtight containers in the refrigerator for up to 4 days. The sauce may thicken slightly when cold, but a splash of milk or cream when reheating will restore its silky consistency. I often make a double batch on Sunday evenings specifically to enjoy throughout the busy week.

Ingredient Substitutions

This recipe welcomes adaptations based on what you have available. Chicken thighs work wonderfully and stay even more tender than breast meat. For the cheese, provolone or fontina make excellent alternatives to mozzarella, offering similar meltability with slightly different flavor profiles. Plant based cream alternatives can work, though the sauce may not be quite as rich. If you avoid dairy entirely, a cashew cream base with nutritional yeast can provide a surprisingly satisfying alternative.

Serving Suggestions

While this pasta stands perfectly well on its own, a few simple sides elevate it to a complete meal experience. A crisp green salad with a light vinaigrette provides refreshing contrast to the rich pasta. Garlic bread is perfect for capturing any remaining sauce. For wine pairings, a medium bodied Chardonnay or Pinot Grigio complements the creamy sauce without overwhelming the dish. For special occasions, I serve this in warmed bowls with a light sprinkle of additional fresh herbs and cracked black pepper.

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Recipe FAQs

→ How long does this pasta dish keep in the refrigerator?

This cheesy chicken and sun-dried tomato pasta keeps well in the refrigerator for up to 4 days when stored in airtight containers. The sauce maintains its creaminess and the chicken stays tender, making it excellent for meal preparation.

→ Can I freeze this pasta dish?

Yes, though with some considerations. Since the sauce is cream and cheese-based, freezing may slightly alter the texture. You can freeze it for up to 2 months, but for optimal quality, refrigeration is preferred. When reheating from frozen, thaw overnight in the refrigerator and add a splash of cream or milk to restore creaminess.

→ What's the best way to reheat this pasta?

The best methods for reheating this pasta are either in the microwave or gently on the stovetop. Adding a small splash of milk or cream while reheating helps maintain the sauce's creamy consistency. Heat until just warmed through to prevent the sauce from separating.

→ Can I substitute the type of pasta used?

Absolutely! While the recipe calls for penne, you can substitute with any pasta shape of your choice. Shapes that hold sauce well like fusilli, farfalle, or rigatoni work particularly well with this creamy sauce. Adjust cooking times according to package instructions for your chosen pasta.

→ Are there vegetarian alternatives to this dish?

Yes, this dish can be made vegetarian by omitting the chicken and adding more vegetables. Consider adding sautéed mushrooms, spinach, artichoke hearts, or roasted bell peppers for a satisfying vegetarian version that maintains the rich, creamy character of the original dish.

→ How spicy is this pasta dish?

The spice level is customizable. The recipe includes red pepper flakes as an optional ingredient, so you can adjust the heat to your preference. Without the red pepper flakes, the dish is mild with a focus on savory, creamy flavors. Add more or less red pepper flakes to control the spiciness.