Creamy Garlic Chicken Pasta with Mozzarella & Tomatoes is a weeknight dream: rich, velvety, and loaded with flavor.
Garlic, basil, and sun-dried tomatoes transform this dish into pure comfort.
The mozzarella melts seamlessly into the sauce, wrapping the pasta and tender chicken in luscious creaminess.
A subtle kick from paprika and red pepper keeps things exciting.
Star Players in This Creamy Garlic Chicken Pasta with Mozzarella & Tomatoes
Chicken breast tenderloins – Lean and quick-cooking, these slices soak up flavor and bring hearty texture to each bite.
Shredded mozzarella cheese – Pre-shredded for easy melting, it’s the key to that dreamy, gooey sauce.
Sun-dried tomatoes – Intensely savory and slightly sweet, they infuse the sauce with bold, tangy depth.
Garlic cloves – Aromatic and rich, garlic sets the foundation for this creamy, flavor-packed dish.
Half-and-half – Lighter than cream but still luxurious, it gives the sauce its signature silkiness.
Penne pasta – Holds the sauce in every nook and cranny, making each bite satisfyingly creamy.
Red pepper flakes & paprika – These two bring a gentle warmth and smoky depth, balancing the richness.
Dried basil – Brings in an herby, Italian-inspired flair that ties everything together.
Let’s Make It: Cooking Up Creamy Garlic Chicken Pasta with Mozzarella & Tomatoes
Start by infusing olive oil with garlic and sun-dried tomatoes—just a quick sizzle to release those bold aromas.
Once the tomatoes are removed, the seasoned chicken gets a fast sear in the garlicky oil, picking up every bit of flavor.
While the pasta cooks, the cream sauce comes together. Simmer half-and-half with mozzarella until you have a glossy, velvety base.
Then, return the chicken and chopped tomatoes to the pan, letting them soak in the richness.
Toss in the pasta and stir well to coat every piece.
The final touch? A sprinkle of basil and a dash more red pepper flakes for that perfect punch.
If the sauce gets a little too thick, just loosen it with a splash of that starchy pasta water. It brings everything to just the right texture—creamy but not heavy.
Saucy Secrets & Tasty Variations
The magic of this dish lies in balance—don’t shy away from seasoning. A good pinch of salt will bring out the sweetness in the tomatoes and the richness of the cheese. If you’re craving more depth, try swapping half the chicken with Italian sausage for a heartier twist.
Want to lighten things up? Use whole wheat or chickpea pasta for extra fiber and a nuttier bite. And if basil isn’t your herb of choice, fresh parsley or even thyme would work beautifully.
For extra indulgence, a splash of dry white wine in the sauce base adds acidity and complexity. Or stir in spinach at the end for a pop of green and a bonus boost of nutrition.
Leftover Love: How to Store Creamy Garlic Chicken Pasta with Mozzarella & Tomatoes
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk or reserved pasta water to bring the sauce back to life without drying it out.
This dish also freezes well—just be sure to cool it completely before sealing. To reheat from frozen, thaw overnight in the fridge and warm gently on the stove, stirring frequently to maintain that creamy consistency.
Creamy Garlic Chicken Pasta with Mozzarella & Tomatoes
Ingredients
- 1 lb chicken breast tenderloins sliced
- 1 cup shredded mozzarella cheese pre-shredded, not fresh
- ¼ teaspoon red pepper flakes
- ½ cup reserved cooked pasta water adjust as needed
- 8 oz penne pasta substitute with gluten-free brown rice pasta if preferred
- ¼ teaspoon salt plus more to taste
- 3 garlic cloves minced
- 1 tablespoon dried basil
- ¼ teaspoon paprika
- 4 oz sun-dried tomatoes drained
- 1 cup half-and-half or substitute with ½ cup heavy cream + ½ cup milk
- 2 tablespoons olive oil reserved from sun-dried tomato jar
Instructions
- In a large skillet, heat 2 tablespoons of the reserved olive oil over medium heat. Sauté the minced garlic and drained sun-dried tomatoes for about 1 minute, until the garlic releases its aroma. Remove the tomatoes from the pan, leaving the oil behind.
- Season the chicken slices lightly with salt and paprika. Increase the heat to high and sear the chicken for 1 minute per side in the infused oil. Once browned, remove the chicken from the skillet.
- Meanwhile, cook the penne pasta according to package instructions. Reserve some of the cooking water before draining.
- Chop the sun-dried tomatoes into smaller pieces and return them to the skillet along with the cooked chicken. Pour in the half-and-half and add the shredded mozzarella. Bring the mixture to a gentle boil, then reduce the heat to a low simmer, stirring constantly until the cheese is fully melted and a smooth, creamy sauce develops.
- Add the cooked pasta to the sauce and stir thoroughly to coat. Sprinkle in the basil and red pepper flakes, mixing well.
- If the sauce appears overly thick, gradually stir in some of the reserved pasta water, adding only as much as needed to achieve your desired consistency.
- Adjust the seasoning with additional salt and red pepper flakes to taste. Let the pasta simmer briefly to allow the flavors to meld.
Notes
If unavailable, substitute half-and-half with equal parts milk and heavy cream.
Ensure the dish is seasoned adequately to enhance the sun-dried tomatoes and basil.