Chicken Sun-Dried Tomato Pasta
A velvety, restaurant-quality chicken pasta made with sweet sun-dried tomatoes and a glossy mozzarella cream sauce that never splits.
- Oil-Soluble Flavor Compounds: Searing the chicken in the reserved sun-dried tomato oil infuses deep, concentrated tomato flavor directly into the meat.
- Starch Gelatinization: Using starchy pasta cooking water binds the fat from the mozzarella and cream, preventing the sauce from breaking.
- Residual Heat Melting: Stirring the mozzarella in off the heat prevents the cheese from overheating and turning stringy or clumpy.
I once dropped an entire jar of oil-packed sun-dried tomatoes onto my kitchen floor.
The glass shattered, but the rich aroma of concentrated summer tomatoes filled the room. Instead of crying over the mess, I immediately grabbed some chicken to salvage the flavor profile. I had been trying to recreate a classic chicken mozzarella pasta but wanted something deeper.
Most home cooks try to build a creamy mozzarella sauce by dumping heavy cream and shredded cheese directly into a boiling pan of pasta water. Bear with me here, because the physics of cheese melting is unforgiving. This brand of cooking failed every single test in my kitchen because the high heat instantly breaks the protein matrix of the cheese. You end up with a clumpy, greasy disaster where the oil separates and clings to the pan.
The simple fix is to emulsify the sauce off the direct heat using starchy pasta water. This creates a glossy, stable cream sauce that coats every single noodle beautifully without splitting. It is a technique I perfected while developing my one-pan sun-dried tomato pasta, and it works every time.
Trust me on this one.
Chicken Sun-Dried Tomato Pasta
Ingredients
- 450g boneless, skinless chicken breasts, sliced into bite-sized strips
- 1 jar (230g) sun-dried tomatoes in olive oil, drained (reserve 2 tablespoons of the oil)
- 340g penne pasta or rigatoni
- 4 garlic cloves, minced
- 240ml heavy cream
- 150g low-moisture mozzarella cheese, freshly shredded
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton's kosher salt)
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves, torn, for garnish
Directions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 240ml of starchy pasta water before draining, then set the pasta aside.
- While the pasta cooks, heat the 2 tablespoons of reserved sun-dried tomato oil in a large skillet over medium-high heat.
- Season the sliced chicken with the kosher salt and black pepper. Sear the chicken in the hot oil for 5 to 6 minutes, turning once, until golden brown and cooked through. Tap your tongs against your hip to shake off excess fat, then transfer the chicken to a clean plate.
- Reduce the skillet heat to medium. Add the minced garlic and drained sun-dried tomatoes to the remaining oil, sautéing for 1 minute until fragrant.
- Pour in the heavy cream and red pepper flakes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan, and let it cook for 2 minutes.
- Remove the skillet from the heat entirely. Whisk in the shredded mozzarella cheese and 60ml of the reserved pasta water, stirring constantly until the cheese melts completely into a smooth, glossy sauce.
- Add the cooked pasta and seared chicken back into the skillet. Toss everything together gently, adding more pasta water a tablespoon at a time if the sauce needs loosening, until the sauce clings to every noodle. Garnish with fresh basil and serve immediately.
Notes
- Salt Conversion: Always use Diamond Crystal kosher salt for seasoning. If you are using Morton's kosher salt, reduce the volume by half to avoid over-salting your delicate cream sauce.
- The Science of Tomato Oil: Sun-dried tomatoes contain high amounts of glutamates, which are natural flavor enhancers. Searing the chicken in their oil dissolves these oil-soluble flavor compounds, distributing savory depth throughout the entire dish.
- Garlic Warning: Keep a close eye on the garlic during step 4. It burns in under thirty seconds in hot oil, turning bitter and ruining the delicate cream base. Have your cream measured and ready to pour immediately.
- Storage Behavior: After a day in the fridge, the starch gelatinization process continues, causing the sauce to tighten significantly. To restore its silky texture, reheat it with a splash of milk or water to loosen the protein matrix.
Serving Suggestions
This rich and creamy pasta pairs beautifully with bright, acidic sides that cut through the decadent mozzarella sauce. Here are a few of my favorite ways to complete the meal:
- A crisp arugula salad tossed with fresh lemon juice and extra virgin olive oil
- Warm, crusty sourdough bread to scoop up every last drop of the garlic cream sauce
- Our colorful balsamic grilled vegetables with a touch of garlic flavor
- A chilled glass of Pinot Grigio or Sauvignon Blanc to balance the richness of the cheese
Storage and Reheating
Store any leftovers in an airtight container for up to three days. The mozzarella sauce will solidify into a thick gel as it cools, which is completely normal due to the fats and starches binding together.
Do not microwave this on high heat. If you blast it, the oil will separate, leaving you with a greasy puddle and rubbery chicken.
Instead, reheat it gently in a skillet over medium-low heat. Add a tablespoon of milk or water, and stir constantly until the sauce emulsifies back into its original glossy state.
Your patience will be rewarded.
Ingredient Substitutes
If you don't have everything in your pantry, these simple swaps will keep dinner on track without sacrificing flavor:
- Chicken Breasts: Swap for boneless chicken thighs if you prefer juicier meat, or use pre-cooked rotisserie chicken to save time.
- Mozzarella: If you run out, freshly grated provolone or Monterey Jack will melt similarly, though they will alter the flavor profile slightly.
- Sun-Dried Tomatoes: Cherry tomatoes roasted with olive oil and a splash of balsamic vinegar can work in a pinch, though they lack the intense chew of the dried version.
- Heavy Cream: For a lighter option, use half-and-half mixed with a teaspoon of cornstarch to prevent curdling.
This has quickly become my absolute favorite weeknight rescue dinner. It is warm, comforting, and feels fancy enough to serve to guests even when you made it in your sweatpants. Let me know how yours turns out!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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