Introduction

This Creamy Chicken Mozzarella Pasta is your new go-to 30-minute dinner. It’s a simple, one-pan wonder featuring tender chicken and pasta smothered in a rich, garlicky sauce with melted mozzarella. For another quick creamy chicken dish, try the Chicken With Spinach and Mushrooms in Creamy Parmesan Sauce Recipe. It’s a comforting, family-friendly meal that delivers maximum flavor with minimal effort.

Ingredients

This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Garlic Mozzarella Cream Sauce comes together with simple ingredients that create a rich, savory, and deeply satisfying meal. The combination of tender chicken, sweet sun-dried tomatoes, and a velvety, cheesy sauce is pure comfort food.

• 8 oz farfalle or penne pasta
• 4 oz sun-dried tomatoes in oil, drained with 2 Tbsp oil reserved
• 1 lb boneless skinless chicken breasts or tenders, cut into thin strips
• 1 small red onion, finely chopped
• 4 garlic cloves, minced
• 1 cup heavy whipping cream or half-and-half
• 4 oz mozzarella cheese, shredded or cubed
• 1 Tbsp paprika
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp red pepper flakes
• 1 lemon, juiced (optional for brightness)

Timing

Prep Time	15 minutes
Cook Time	20 minutes
Total Time	35 minutes

Context: This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Garlic Mozzarella Cream Sauce is ready in about 35 minutes, making it roughly 25% faster than many similar baked or multi-step pasta recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat the chicken breasts dry and season generously with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer to a plate, tent with foil, and let rest before slicing.

Step 2 — Cook the Pasta

Bring a large pot of generously salted water to a boil. Add your pasta of choice (penne or fettuccine work well) and cook according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.

Step 3 — Sauté Aromatics

In the same skillet used for the chicken, add a bit more oil if needed. Sauté minced garlic and the sun-dried tomatoes for about 1 minute over medium heat until fragrant. Be careful not to burn the garlic.

Step 4 — Create the Garlic Mozzarella Cream Sauce

Pour in heavy cream and chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer. Gradually whisk in shredded mozzarella until fully melted and the sauce is smooth. For a thicker sauce, let it simmer for 2–3 minutes.

Step 5 — Combine Pasta and Sauce

Add the drained pasta directly to the skillet with the creamy sauce. Toss to coat thoroughly, adding reserved pasta water a splash at a time until the sauce reaches your desired consistency.

Step 6 — Add Chicken and Finish

Slice the rested chicken and fold it into the creamy chicken mozzarella pasta. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes for heat. Remove from heat.

Step 7 — Serve Immediately

Garnish with fresh basil or parsley and an extra sprinkle of mozzarella. This Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Garlic Mozzarella Cream Sauce is best served hot while the sauce is luxuriously creamy.

Nutritional Information

Calories	~620 kcal
Protein	~38 g
Carbohydrates	~52 g
Fat	~28 g
Fiber	~3 g
Sodium	~890 mg

Note: Nutritional values for this Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Garlic Mozzarella Cream Sauce are estimates based on typical ingredients and serving size. Actual values can vary based on specific brands and measurements used.

Healthier Alternatives

This creamy chicken mozzarella pasta is wonderfully adaptable. Here are some simple swaps to tailor it to your dietary needs without sacrificing the rich, comforting flavor.

• Protein Swap: Turkey or Tofu — Use ground turkey or crumbled extra-firm tofu for a leaner option. Both absorb the garlic mozzarella cream sauce beautifully.
• Lower-Carb Option: Zucchini Noodles — Replace regular pasta with spiralized zucchini (zoodles) for a fresh, low-carb version of this dish.
• Gluten-Free Pasta — An easy one-for-one swap. Choose a brown rice or chickpea pasta to keep the texture satisfying.
• Dairy-Free Cream Sauce — Use cashew cream or a high-quality, unsweetened coconut milk instead of heavy cream for a rich, plant-based sauce.
• Low-Sodium Version — Opt for low-sodium chicken broth, rinse the sun-dried tomatoes, and use fresh herbs to boost flavor without extra salt.
• Lighter Cheese — Substitute part-skim mozzarella or a sprinkle of nutritional yeast for a lighter, yet still creamy, finish.
• Extra Veggies — Add spinach, mushrooms, or roasted bell peppers with the chicken for more fiber and nutrients.
• Whole Wheat Pasta — For more fiber, use whole wheat or legume-based pasta, which holds up well to the hearty sauce.

Serving Suggestions

• Pair this Creamy Chicken Mozzarella Pasta with a crisp, simple green salad dressed in a light vinaigrette to cut through the richness of the garlic mozzarella cream sauce.
• For a heartier meal, serve alongside roasted asparagus or garlic bread to soak up every bit of the delicious sauce.
• This dish is perfect for a cozy date night at home or as an impressive yet straightforward centerpiece for a casual dinner party.
• For plating, use a shallow bowl to showcase the pasta. Twirl the noodles with tongs for height, ensuring pieces of sun-dried tomatoes and chicken are visible on top.
• Garnish with fresh basil, a sprinkle of red pepper flakes, and extra shredded mozzarella for a beautiful, restaurant-worthy presentation.
• Consider serving this Creamy Chicken Mozzarella Pasta with a glass of Chardonnay or Pinot Grigio to complement the creamy, garlicky flavors.

Leftovers reheat beautifully with a splash of milk or cream to revive the sauce’s luxurious texture.

Common Mistakes to Avoid

• Mistake: Overcooking the chicken breast, making it dry and tough. Fix: Cook just until the internal temperature reaches 165°F (74°C), then let it rest before slicing.
• Mistake: Adding sun-dried tomatoes too early, causing them to lose their chewy texture and intense flavor. Fix: Stir them in at the very end, just to warm through.
• Mistake: Using the oil from sun-dried tomatoes without tasting it first. Fix: Sample the oil; if it’s overly sharp or bitter, use a neutral oil or butter to sauté your garlic instead.
• Mistake: Adding cold cream or cheese directly to a hot pan, which can cause the sauce to break or become grainy. Fix: Let dairy ingredients come closer to room temperature and add them off the heat, stirring constantly.
• Mistake: Underseasoning the pasta water, resulting in bland noodles. Fix: Salt the boiling water until it tastes like the sea—this is your primary chance to season the pasta itself.
• Mistake: Draining the pasta completely, leaving no starchy water to help thicken and bind the sauce. Fix: Reserve at least 1 cup of pasta water before draining, and add it back in splashes to achieve a silky, cohesive sauce.
• Mistake: Using pre-shredded mozzarella, which contains anti-caking agents that prevent smooth melting. Fix:
  Always shred a block of fresh, low-moisture mozzarella yourself for the creamiest garlic mozzarella cream sauce.
• Mistake: Burning the garlic, which introduces a bitter, acrid flavor that ruins the sauce. Fix: Sauté minced garlic over low heat for just 30-60 seconds until fragrant, not browned.
• Mistake: Crowding the pan when searing chicken, which steams it instead of creating a golden crust. Fix: Cook chicken in batches if necessary, ensuring each piece has contact with the hot surface.
• Mistake: Letting the finished creamy chicken mozzarella pasta sit too long before serving, as the pasta will continue to absorb the sauce. Fix: Serve immediately while the sauce is luxuriously creamy, or hold a little extra reserved pasta water to loosen it up if needed.

Storing Tips

• Fridge: Cool the Creamy Chicken Mozzarella Pasta completely, then store in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a sealed, freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop over medium-low heat, adding a splash of milk or broth to refresh the garlic mozzarella cream sauce. You can also microwave single portions, stirring every 30 seconds until hot. Ensure the internal temperature reaches 165°F (74°C) for food safety.

The pasta may absorb some sauce as it sits, so adding a little liquid when reheating helps restore its creamy texture.

Conclusion

This Creamy Chicken Mozzarella Pasta is a decadent, restaurant-quality meal you can easily make at home. The rich garlic mozzarella cream sauce with sun-dried tomatoes is simply irresistible. We hope you love it! Give it a try and let us know what you think in the comments below. For more pasta inspiration, check out our Taco Stuffed Shells Recipe or Classic Pasta Salad Recipe.

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Creamy Chicken Mozzarella Pasta with Sun-Dried Tomatoes and Garlic Mozzarella Cream Sauce

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This creamy pasta dish features tender chicken, sun-dried tomatoes, garlic, and a rich mozzarella cream sauce, perfect for a weeknight dinner with Italian-inspired flavors.

• Author: Dorothy Miller
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 1x
• Method: Main Dish
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 8 oz farfalle or penne pasta
• 4 oz sun-dried tomatoes in oil, drained with 2 Tbsp oil reserved
• 1 lb boneless skinless chicken breasts or tenders, cut into thin strips
• 1 small red onion, finely chopped
• 4 garlic cloves, minced
• 1 cup heavy whipping cream or half-and-half
• 4 oz mozzarella cheese, shredded or cubed
• 1 Tbsp paprika
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp red pepper flakes
• 1 lemon, juiced (optional for brightness)

Instructions

1. Cook pasta according to package directions until al dente. Drain, reserving ½ cup pasta water, and set aside.
2. In a large skillet, heat reserved sun-dried tomato oil over high heat. Add chicken strips, season with salt, pepper, and paprika; cook for 2 minutes. Add chopped sun-dried tomatoes, onion, and garlic; cook and stir for 2 more minutes.
3. Pour in heavy cream and lemon juice (if using). Bring to a boil, stirring frequently. Reduce to simmer.
4. Add cooked pasta, reserved pasta water, basil, red pepper flakes, and additional salt to taste. Simmer for 2-3 minutes, stirring occasionally.
5. Stir in mozzarella cheese until melted and sauce is creamy. Remove from heat and let sit for 1-2 minutes to thicken. Garnish with extra basil or cheese if desired.

Notes

Reserve pasta water to adjust sauce consistency if needed. For extra flavor, add cooked bacon crumbles. Use fresh mozzarella for a softer melt.

Nutrition

• Calories: 850
• Sugar: 10g
• Sodium: 900mg
• Fat: 45g
• Saturated Fat: 22g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 65g
• Fiber: 5g
• Protein: 50g
• Cholesterol: 180mg

FAQs

Can I make this Creamy Chicken Mozzarella Pasta ahead of time?

You can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator for up to two days. For best results, combine everything with the freshly cooked pasta just before serving to maintain the ideal texture of the sauce and melted mozzarella.

What can I use instead of sun-dried tomatoes?

If you don’t have sun-dried tomatoes, roasted red peppers make an excellent substitute, offering a similar sweet and tangy flavor. You could also use a tablespoon of tomato paste for a deeper tomato note, though the texture will be different. The dish will still be a delicious Creamy Chicken Mozzarella Pasta.

How do I prevent the garlic from burning in the sauce?

Add the minced garlic to the pan only after the chicken is cooked and removed. Cook it for just 30-60 seconds over medium heat until fragrant before adding the cream. This technique ensures the garlic flavor infuses the Garlic Mozzarella Cream Sauce without turning bitter.