Cheesy Chicken & Sun-Dried Tomato (Printable Version)
Indulgent yet simple pasta with tender chicken, bold sun-dried tomatoes, and a rich mozzarella cream sauce that's meal-prep friendly.
# Ingredients:
→ For the Chicken
01 -
2 lb (900 g) chicken breast, cut into ½-inch cubes
02 -
½ teaspoon salt
03 -
½ tablespoon paprika
04 -
1 teaspoon black pepper
05 -
2 tablespoons olive oil
→ For the Sauce
06 -
1 tablespoon olive oil
07 -
6 cloves garlic, minced
08 -
6 oz (170 g) sun-dried tomatoes, drained
09 -
1 cup heavy cream
10 -
2 cups shredded mozzarella cheese
11 -
1 tablespoon fresh basil, finely chopped
12 -
½ tablespoon red pepper flakes (optional)
13 -
½ teaspoon salt, to taste
14 -
½ teaspoon black pepper
→ For the Pasta
15 -
8 oz (225 g) penne pasta (or pasta of choice)
16 -
¼ cup reserved pasta water (optional, for thinning the sauce)
# Steps:
01 -
Cut the chicken into small ½-inch cubes and season with salt, paprika, and black pepper.
02 -
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Reserve about ¼ cup of the pasta water, then drain and set aside.
03 -
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and sear for 2–3 minutes per side until fully cooked and lightly golden. Work in batches if needed. Transfer the cooked chicken to a plate and cover.
04 -
In the same skillet, add 1 tablespoon olive oil, then sauté the minced garlic and sun-dried tomatoes for 1–2 minutes until fragrant. Transfer them to a plate as well.
05 -
Lower the heat to medium. In the same skillet, add the heavy cream and shredded mozzarella. Stir constantly as the cheese melts and the sauce becomes smooth and creamy.
06 -
Season the sauce with chopped basil, red pepper flakes (if using), salt, and black pepper.
07 -
Return the chicken, garlic, and sun-dried tomatoes to the skillet. Stir to combine.
08 -
Add the cooked pasta and toss everything together until fully coated. If the sauce feels too thick, add a small splash of reserved pasta water until you reach the desired consistency.
09 -
Serve immediately or divide into meal prep containers.
# Notes:
01 -
This pasta keeps its texture well once cooled and reheated. The sauce remains creamy, and the chicken stays tender.
02 -
Keeps in the fridge: up to 4 days in airtight containers
03 -
Best reheating method: microwave or stovetop with a small splash of milk or cream
04 -
Ideal for lunches and dinners prepared in advance
05 -
Partially freezer friendly. Because the sauce is cream- and cheese-based, freezing can slightly change the texture.
06 -
Can freeze for up to 2 months. Thaw overnight in the fridge.
07 -
Reheat gently with extra cream or milk to restore creaminess
08 -
For best quality: store in fridge rather than freezer when possible