I never fail to impress my guests with this dish—it disappears within minutes

8 ounces of penne pasta

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

4 ounces sun-dried tomatoes

2 tablespoons of olive oil (preferably from the sun-dried tomatoes jar)

3 cloves of garlic, minced

1 cup of heavy cream

1 cup of shredded mozzarella cheese

1 teaspoon of dried Italian seasoning

Salt and pepper, to taste

Fresh basil, for garnish (optional)



Begin by cooking the penne pasta as per the package instructions. Once done, drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Season the chicken pieces with salt, pepper, and Italian seasoning. Add to the skillet and cook until they’re nicely browned and fully cooked, roughly 5-7 minutes.

Remove the chicken and set aside. In the same skillet, add the sun-dried tomatoes and cook for 1-2 minutes to soften them.

Lower the heat, add the heavy cream, and stir well to incorporate the tomatoes. Allow the mixture to simmer for 2-3 minutes until it thickens slightly.

Stir in the shredded mozzarella cheese until the sauce becomes creamy and smooth.

Return the chicken to the skillet, mixing well to ensure it’s covered in the sauce.

Add the cooked pasta to the skillet, stirring until everything is evenly coated in the creamy sauce.

Let the pasta cook on low heat for an additional 2-3 minutes to allow the flavors to meld.

Remove from heat, garnish with fresh basil if using, and serve hot.

Final Thoughts:


The Creamy Chicken Mozzarella Pasta is more than just a meal; it’s a ticket to a place of comfort and satisfaction. It’s perfect for a family dinner or a soothing end to a long day. Each bite is a celebration of flavors that will enchant your senses and leave you in awe. So, embrace this recipe, and let it guide you to a world of gastronomic delight.


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