Creamy Mozzarella Chicken Pasta With Sun Dried Tomato Pesto Swirl

Looking for a weeknight dinner that feels special? This Creamy Mozzarella Chicken Pasta with Sun-Dried Tomato Pesto Swirl is the answer! Tender chicken, perfectly cooked pasta, a luscious mozzarella sauce, and a vibrant swirl of homemade sun-dried tomato pesto – it’s a flavor combination that will have everyone asking for seconds. This recipe strikes the perfect balance between comforting and sophisticated, making it ideal for family dinners or a relaxed gathering with friends. We’ll guide you through creating a restaurant-quality dish right in your own kitchen. Get ready to experience pasta perfection!

You’ll Need These Ingredients:

• 400 g (14 oz) Penne Pasta: We’re using penne for its ridges, which beautifully capture the creamy sauce. Feel free to substitute with your favorite pasta shape – rigatoni, fusilli, or farfalle would all work wonderfully. Ensure you cook it *al dente* for the best texture.
• 300 g (10 oz) Boneless, Skinless Chicken Breast: Cut into bite-sized pieces, this provides a lean protein source. Using chicken breast keeps the dish lighter, but you could also use chicken thighs for a richer flavor.
• 200 g (7 oz) Mozzarella Cheese (Microbial-Rennet): Shredded mozzarella is the star of the creamy sauce. Microbial-rennet mozzarella is a good option for those avoiding animal rennet. Low-moisture, part-skim mozzarella melts beautifully and creates a smooth, velvety texture.
• 200 ml (3/4 cup) Heavy Cream: This is what gives the sauce its luxurious richness. Don’t substitute with milk or half-and-half, as they won’t provide the same creamy consistency.
• 2 tbsp (30 ml) Olive Oil: Divided use – one tablespoon for cooking the chicken, and another for the pesto. Extra virgin olive oil is preferred for its flavor, but regular olive oil works well too.
• 2 tbsp (30 g) Unsalted Butter: Adds richness and flavor to the sauce base. Using unsalted butter allows you to control the overall saltiness of the dish.
• 2 Cloves Garlic: Minced finely, garlic provides a fragrant and savory base for the sauce. Fresh garlic is always best!
• 100 g (3.5 oz) Sun-Dried Tomatoes: Packed in oil, drained. These add a concentrated burst of sweet and tangy flavor. Make sure to drain them well to prevent the sauce from becoming too oily.
• 30 g (2 tbsp) Pine Nuts: Toasted. Toasting the pine nuts enhances their nutty flavor and adds a delightful crunch to the pesto.
• 1/4 cup (10 g) Fresh Basil Leaves: A key ingredient in the pesto, providing a fresh, herbaceous aroma and flavor.
• 1 tsp (5 ml) Lemon Juice: Brightens the pesto and balances the richness of the sun-dried tomatoes. Freshly squeezed lemon juice is recommended.
• Salt and Freshly Ground Black Pepper: To taste. Seasoning is crucial – don’t be afraid to adjust to your preference!

Ingredient Substitutions

While this recipe is fantastic as written, here are a few substitutions if you’re missing an ingredient or want to customize it:

• Penne Pasta: As mentioned, feel free to use rigatoni, fusilli, or farfalle.
• Chicken Breast: Chicken thighs can be used for a richer flavor.
• Pine Nuts: Walnuts or almonds can be substituted for pine nuts in the pesto, though the flavor will be slightly different.
• Fresh Basil: While fresh basil is best, you can use 1 tablespoon of dried basil in a pinch.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

Step-by-Step Instructions for Creamy Mozzarella Chicken Pasta

1. Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Adding enough salt is crucial – it seasons the pasta from the inside out. Add the penne pasta and cook according to package directions, usually 10-12 minutes, until al dente. Al dente means ‘to the tooth’ in Italian, indicating the pasta should be firm to the bite. Before draining, reserve about 1 cup of the pasta water. This starchy water is liquid gold; it helps bind the sauce to the pasta and creates a creamier texture. Drain the pasta and set aside.
2. Prepare the Sun-Dried Tomato Pesto: In a food processor, combine half of the drained sun-dried tomatoes (reserving the other half for garnish), 15g (1 tbsp) of toasted pine nuts, the fresh basil leaves, 1 minced clove of garlic, 1 tablespoon of olive oil, and a squeeze of lemon juice. Add a pinch of salt to enhance the flavors. Process until the mixture forms a smooth, vibrant pesto. Taste and adjust seasoning as needed. Set the pesto aside.
3. Cook the Chicken: Season the bite-sized chicken pieces generously with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken and sauté for 6-7 minutes, turning occasionally, until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C) for safety. Transfer the cooked chicken to a plate and keep warm.
4. Sauté the Garlic: In the same skillet, reduce the heat to medium. Add the butter and allow it to melt completely. Add the remaining minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
5. Create the Mozzarella Sauce: Pour in the heavy cream and bring it to a gentle simmer. Add the shredded mozzarella cheese. Cook, stirring constantly, for 3-4 minutes, until the cheese is completely melted and the sauce is smooth and silky. Continuous stirring prevents the cheese from sticking and ensures a consistent texture.
6. Combine Pesto and Sauce: Gently fold half of the prepared sun-dried tomato pesto into the mozzarella sauce. Do not overmix; the goal is to create a beautiful marbled effect, where ribbons of pesto swirl through the creamy sauce.
7. Combine Pasta, Chicken, and Sauce: Add the cooked penne pasta and the sautéed chicken to the skillet with the sauce. Toss everything together to coat evenly. If the sauce seems too thick, add a splash of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
8. Plate and Garnish: Divide the pasta among shallow bowls. Use the back of a spoon to create a small well in the center of each serving. Drizzle the remaining sun-dried tomato pesto in a decorative swirl over the top of the pasta. Garnish with the remaining toasted pine nuts, a few fresh basil leaves, and a light sprinkle of black pepper.

Tips for the Best Sun-Dried Tomato Pesto

The quality of your sun-dried tomatoes significantly impacts the pesto’s flavor. Opt for oil-packed sun-dried tomatoes, as they are more flavorful and have a softer texture. If using dry-packed tomatoes, rehydrate them in hot water for about 15-20 minutes before using. Toasting the pine nuts enhances their nutty flavor. Watch them carefully while toasting, as they burn easily. A quick pulse in the food processor is all you need to achieve the desired pesto consistency.

Choosing the Right Mozzarella

Low-moisture, part-skim mozzarella is ideal for this recipe. It melts beautifully and creates a creamy sauce without becoming overly greasy. Avoid fresh mozzarella, as it contains too much moisture and may not melt as smoothly. Microbial-rennet mozzarella is a good option for those avoiding animal rennet.

Why This Recipe Works: The Science of Creamy Pasta

This Creamy Mozzarella Chicken Pasta relies on a few key principles to achieve its luxurious texture. The starch in the pasta water emulsifies with the fat in the cream and cheese, creating a stable and creamy sauce. The mozzarella, with its high fat content, melts into a smooth and velvety consistency. The sun-dried tomato pesto adds a burst of umami and acidity, balancing the richness of the sauce. The chicken provides protein and a savory element, making this a complete and satisfying meal.

Variations and Additions

Feel free to customize this recipe to your liking! Add some sautéed spinach or mushrooms for extra vegetables. A pinch of red pepper flakes can add a touch of heat. For a richer flavor, use Parmesan cheese in addition to mozzarella. You can also substitute the chicken with shrimp or Italian sausage.

Frequently Asked Questions (FAQ)

• Can I make the pesto ahead of time? Yes, the pesto can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
• Can I use a different type of pasta? Absolutely! Rotini, fusilli, or farfalle would also work well.
• Is this recipe gluten-free? You can easily make it gluten-free by using gluten-free pasta.

This Creamy Mozzarella Chicken Pasta with Sun-Dried Tomato Pesto Swirl is a guaranteed crowd-pleaser. Its vibrant flavors and creamy texture will leave you wanting more! Don’t forget to save this recipe to Pinterest for later!

sun dried tomato pasta with chicken and creamy mozzarella sauce

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• Author: Madison Clarke
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This creamy mozzarella chicken pasta features tender chicken, perfectly cooked penne, and a vibrant sun-dried tomato pesto swirl for a comforting yet sophisticated meal. It’s a flavorful dish perfect for family dinners or gatherings.

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Ingredients

Scale 1x2x3x

• 400 g (14 oz) Penne Pasta: Cook al dente for best texture.
• 300 g (10 oz) Boneless, Skinless Chicken Breast: Cut into bite-sized pieces.
• 200 g (7 oz) Mozzarella Cheese (Microbial-Rennet): Shredded, low-moisture part-skim.
• 200 ml (3/4 cup) Heavy Cream: For a rich, creamy sauce.
• 2 tbsp (30 ml) Olive Oil: Divided use for cooking chicken and pesto.
• 2 tbsp (30 g) Unsalted Butter: Adds flavor and richness.
• 2 Cloves Garlic: Minced finely.
• 100 g (3.5 oz) Sun-Dried Tomatoes: Packed in oil, drained.
• 30 g (2 tbsp) Pine Nuts: Toasted for enhanced flavor.
• 1/4 cup (10 g) Fresh Basil Leaves: Key ingredient for pesto.
• 1 tsp (5 ml) Lemon Juice: Brightens the pesto.
• Salt and Freshly Ground Black Pepper: To taste.

Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.

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Instructions

1. Cook Pasta: Boil penne until al dente, reserving 1 cup pasta water.
2. Make Pesto: Blend sun-dried tomatoes, pine nuts, basil, garlic, olive oil, and lemon juice.
3. Cook Chicken: Sauté chicken pieces until golden brown and cooked through.
4. Sauté Garlic: Melt butter and sauté garlic until fragrant.
5. Make Sauce: Simmer heavy cream, melt mozzarella, stirring until smooth.
6. Combine Pesto & Sauce: Gently fold pesto into mozzarella sauce.
7. Combine All: Toss pasta, chicken, and sauce; add pasta water if needed.
8. Plate & Garnish: Serve with pesto swirl, pine nuts, and basil.

Notes

For a smoother sauce, continuously stir while melting the mozzarella. Reserve pasta water to adjust sauce consistency.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Pasta
• Method: Skillet
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 650 kcal
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 18 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 5 g
• Protein: 40 g
• Cholesterol: 150 mg