Chicken Mozzarella Pasta with Sundried Tomatoes

I have been obsessed with sundried tomatoes lately. I’m not sure why, but I’m not fighting it. The recipe I decided to share this month also contains them (if you remember my last recipe post, Chicken Spaghetti Squash, it also contained sundried tomatoes.) I just wish they weren’t so expensive! Anyway… Here’s my Chicken Mozzarella Pasta recipe.


Start with a large skillet, no surprise, I am using my favorite 12″ caste iron skillet.

After heating the garlic and sundries tomatoes, remove from pan. Add chicken, sprinkle with salt, pepper, paprika, and roasted red pepper flakes. The more red pepper flakes, the spicier the dish will be, use sparingly to taste. Cook chicken throughly.


Add garlic and tomato mixture back into the pan. Pour in milk and mozzarella cheese. Once warm, add pasta. Reduce heat and cover, allowing to warm pasta.



Chicken Mozzarella Pasta with Sundried Tomatoes

Prep Time: None

Cook Time: 15 Minutes

Total Time: 15 Minutes


  • 3 Tbs olive oil
  • 3 large garlic cloves
  • 3 oz sun dried tomatoes, julienne cut
  • 8 oz penne pasta
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste
  • Red pepper flakes, to taste
  • 1 lb chicken breast tenders
  • 1 cup 2% Milk
  • 1 cup mozzarella cheese, shredded
  • ½ cup reserved cooked pasta water


  1. Cook pasta according to box directions. Reserve 1/2 cup of the cooked pasta water.
  2. While the pasta is cooking, in a large pan, heat up olive oil on medium heat. Add garlic and sundried tomatoes.
  3. Sprinkle salt, pepper, paprika, and red pepper flakes on the chicken. Remove garlic and tomatoes from pan. Place chicken on pan, add more oil if necessary, cook throughly.
  4. Once chicken is cooked, add the tomato mixture, milk, and cheese to the pan. Once throughly heated, add pasta.
  5. If the sauce is too thick, add the reserved pasta water. Cover and reduce heat to medium-low, heat for another 3 minutes.

I also think this would be super good with bacon bits! You would just fry up the bacon, then before adding the garlic and tomatoes, remove the bacon. Allow to cool, then chop up into bits. Then, opt out the olive oil for the bacon fat. Use the bacon fat to heat the garlic, sundried tomatoes, and chicken.

I usually serve this dish with garlic bread or breadsticks… Whatever I feel like making that week!