Sun-dried tomatoes are not my family’s usual favourite, but with this amazing chicken and pasta dish, the sun-dried tomatoes are the star! Easily make this from scratch and impress your whole family with this tasty Italian-inspired Sun-Dried Tomato Pasta with Chicken and Creamy Mozzarella Sauce!


  • 2 tbsp olive oil
  • 1 pound chicken breast tenderloins, sliced
  • 3 garlic cloves, minced
  • ¼ tsp red pepper flakes
  • ¼ tsp salt
  • ¼ tsp paprika
  • 1 c. half and half (or use ½ c. heavy cream + ½ c. milk)
  • 4 ounces sun-dried tomatoes
  • 8 ounces penne pasta (for gluten-free, use gluten-free brown rice pasta)
  • 1 c. mozzarella cheese, shredded (do not use fresh Mozzarella, use pre-shredded Mozzarella)
  • ½ c. reserved cooked pasta water or more
  • ¼ tsp salt to taste
  • 1 tbsp basil


Step 1: Saute the garlic and sun-dried tomatoes (drained from oil) in 2 tbsp olive oil in a large skillet for about a minute over medium heat until aromatic. Set the sin-dried tomatoes aside, keeping the olive oil.

Step 2: Season the chicken with salt and paprika. Add them to the skillet and cook for about a minute per side. Set the sliced chicken aside when done.

Step 3: Following the package directions, cook the pasta. Drain when done, reserving some cooked pasta for later.

Step 4: Into smaller pieces, slice the sun-dried tomatoes and place them in the skillet with the chicken.

Step 5: For the creamy pasta sauce, add the half-and-half and mozzarella to the skillet. Bring everything to a gentle boil, then quickly decrease to a simmer. Continue to cook until the cheese has melted and creamy sauce forms, stirring constantly.

Step 6: To the skillet, add the cooked pasta and toss to coat in the cream sauce. Stir in 1 tbsp of basil and about 1/4 tsp red pepper flakes. You can add around half a cup of reserved cooked pasta water to the sauce if it turned out too thick.

Step 7: Sprinkle the chicken pasta with extra salt and red pepper flakes if desired. Allow everything to simmer for a few minutes more.

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