Creamy Sun-Dried Tomato Chicken Pasta with Mozzarella Sauce
A comforting, one-pot creamy pasta dish featuring tender chicken, rich sun-dried tomatoes, and a velvety sauce, perfect for a satisfying weekday meal.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast Fresh is best for flavor and texture.
- 2 Tbsp butter For sautéing the chicken.
- 2 cloves garlic Minced for flavor.
- 1/2 lb penne pasta Cooks in the chicken broth.
- 1.5 cups chicken broth For cooking pasta and adding flavor.
- 1 cup milk Adds creaminess to the sauce.
- 3 oz cream cheese Essential for creating a creamy sauce.
- 1/3 cup basil pesto Enhances flavor with a vibrant taste.
- 1/4 cup grated Parmesan For flavor and creaminess.
- Freshly cracked pepper To taste for seasoning.
- 1 pinch crushed red pepper For a hint of spiciness.
- 3 cups fresh spinach Optional for added nutrients and color.
- 1/4 cup sliced sun-dried tomatoes Optional for added flavor.
Instructions
Preparation
- Cut the chicken breast into bite-sized pieces for even cooking.
- In a large pot, melt the butter over medium heat and add the chicken pieces.
- Sauté the chicken until golden brown, stirring occasionally.
Cooking
- Add minced garlic to the pot and sauté until fragrant, about 1 minute.
- Add the penne pasta and chicken broth to the pot, bring to a gentle boil, then cover and reduce heat.
- Once the pasta is cooked, pour in the milk and add the cream cheese. Stir until everything is well combined and creamy.
- Stir in basil pesto and grated Parmesan. Season with cracked pepper and crushed red pepper.
- If using, gently fold in spinach and sun-dried tomatoes. Let simmer for a few minutes.
Serving
- Serve hot as a standalone meal or with a side salad or crusty bread.
Notes
Consider adding cherry tomatoes for extra color or increasing crushed red pepper for more heat. Store leftover pasta in an airtight container for up to three days.