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This Chicken Mozzarella Pasta brings Italy straight to your kitchen. After testing countless variations I've perfected this combination of tender chicken al dente pasta and my signature sun dried tomato cream sauce. The melty mozzarella creates that irresistible cheese pull while fresh basil adds brightness to every bite.
A True Italian Comfort
What makes this dish special is how the rich sauce coats every piece of pasta. The sun dried tomatoes add intense flavor while garlic and smoky paprika create depth. It's become my go to recipe when I want something that feels restaurant worthy but comes together easily at home.
Your Essential Ingredients
Start with quality penne pasta and fresh chicken tenderloins. Sun dried tomatoes packed in oil bring amazing flavor. Good mozzarella makes all the difference here while half and half creates that perfect sauce consistency. Fresh garlic and basil are must haves while red pepper flakes add gentle heat.
Creating Your Pasta
Cook your pasta just shy of al dente saving some of that starchy water. Sauté garlic with sun dried tomatoes until fragrant then cook seasoned chicken until golden. The magic happens when you simmer the cream and melt in cheese creating a velvety sauce. Toss everything together letting the pasta finish cooking in that gorgeous sauce.
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Kitchen Secrets
Always undercook pasta slightly it keeps cooking in the sauce. Fresh mozzarella melts beautifully creating the creamiest texture. Keep that pasta water handy it's perfect for adjusting your sauce consistency.
Mix It Up
Sometimes I use shrimp instead of chicken or add mushrooms and spinach. Crusty bread is perfect for soaking up extra sauce while a crisp salad makes it a complete meal.
Keep It Fresh
Leftovers stay delicious for several days. Warm them gently adding a splash of cream to bring back that silky sauce. Though it's best fresh this dish reheats beautifully for quick weekday lunches.
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Main Points
This creamy sundried tomato chicken pasta is a quick and delicious Italian-inspired meal. Combining tender chicken, tangy sundried tomatoes, and a rich mozzarella sauce, it's perfect for weeknight dinners when time is short but flavor is essential.
Common Questions About Cooking
- → Can I use different pasta shapes?
Yes, any short pasta works well here. Try rotini, fusilli, or bow ties - just cook until al dente and save some pasta water.
- → What can I substitute for half-and-half?
You can mix equal parts heavy cream and milk as mentioned in the recipe. For a lighter version, use whole milk with a splash of cream.
- → Can I use fresh tomatoes instead?
Sundried tomatoes have a concentrated flavor that's key to this dish. Fresh tomatoes won't give the same rich taste and might make the sauce watery.
- → How do I prevent the sauce from getting too thick?
Keep the reserved pasta water handy. Add a splash at a time until you reach your desired consistency. The starchy water helps the sauce stay smooth.
- → Can I make this ahead?
This pasta is best served fresh while the sauce is creamy. If needed, reheat gently with a splash of cream or milk to restore the sauce.