Description
A delicious and creamy sun-dried tomato pasta with tender chicken pieces, infused with a smoky paprika flavor and a rich mozzarella cream sauce. This quick and satisfying stovetop recipe combines the tangy sweetness of sun-dried tomatoes with aromatic spices for a perfect weeknight meal.
Ingredients
Pasta
- 8 oz macaroni pasta or penne pasta
Chicken & Seasoning
- 1 lb chicken breasts, sliced into small pieces
- 1 tsp salt (for chicken)
- 1 tsp smoked paprika
- 1/4 tsp black pepper (for chicken)
Sauce & Flavor
- 3 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- 4 oz sun-dried tomatoes (without oil), sliced into small chunks
- 1 cup half and half (1/2 cup milk + 1/2 cup heavy cream)
- 1/2 cup mozzarella cheese, shredded
- 1/2 tbsp fresh parsley, chopped
- 1 tsp salt (for sauce)
- 1/4 tsp black pepper (for sauce)
- 1/2 tsp red pepper flakes, crushed
- 1 tsp dried oregano
- 1/3 cup reserved pasta water
Instructions
- Sauté garlic and sun-dried tomatoes: In a large skillet, heat 3 tablespoons of extra virgin olive oil over medium heat. Add the minced garlic and sliced sun-dried tomatoes (drained from oil) and sauté for about 1 minute until the garlic is fragrant.
- Remove sun-dried tomatoes: Take the sun-dried tomatoes out of the skillet, leaving the olive oil in the pan.
- Season chicken: Season both sides of the sliced chicken breasts with 1 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle 1 teaspoon smoked paprika evenly over the chicken pieces.
- Cook chicken: Place the chicken in the skillet and cook over high heat for about 1 minute on each side until slightly browned and mostly cooked through. Remove the pan from the heat.
- Cook pasta: Prepare the pasta according to package instructions until al dente. Reserve approximately 1/3 cup of the pasta cooking water and then drain the pasta.
- Combine chicken and sun-dried tomatoes: Return the sun-dried tomatoes to the skillet with the cooked chicken pieces.
- Make creamy sauce: In the same skillet, bring the half and half and shredded mozzarella cheese to a slow boil over medium heat, stirring occasionally to prevent burning.
- Simmer sauce: Reduce the heat to low and simmer gently, stirring regularly, until the cheese melts fully and the sauce becomes smooth and creamy.
- Add pasta to sauce: Add the drained pasta into the skillet with the creamy sauce and mix thoroughly to coat the pasta evenly.
- Season pasta: Add 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon dried oregano, and 1/2 tablespoon chopped fresh parsley to the pasta mixture. Stir to combine.
- Simmer flavors: Allow the pasta to simmer for a few minutes so that all the flavors meld together beautifully.
- Adjust sauce consistency: If the sauce is too thick, soften it by stirring in the reserved 1/3 cup pasta water until the desired consistency is reached.
- Garnish and serve: Garnish with additional oregano or fresh basil leaves and a sprinkle of red pepper flakes before serving to enhance flavor and presentation.
Notes
- Sun-dried tomatoes without oil are preferred for a less greasy finish but oil-packed tomatoes can be used after draining excess oil.
- Reserve pasta water to adjust sauce thickness and help it adhere better to the pasta.
- Use fresh herbs like basil or parsley for added freshness and flavor contrast.
- For a spicier dish, increase the amount of crushed red pepper flakes.
- To reduce calories, substitute half and half with whole milk but expect a lighter texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American