So, About This Sun-Dried Tomato Pasta (Hey There!)

You know those nights when you’re teetering between ‘should I just order pizza again’ and actually making something nourishing? That’s totally when this sun-dried tomato Pasta with chicken and mozzarella recipe swoops in and saves the day. First time I made it was a total kitchen happy accident: we were basically out of groceries, save for a straggly jar of sun-dried tomatoes lurking in the fridge (does anyone else hoard those?) and leftover chicken breast from the night before. Anyway, long story short, my youngest now refers to it as “that happy pasta.” Honestly, I think it’s more about the cheese pull, but let’s pretend it’s my cooking.

Sun-Dried Tomato Pasta with Chicken and Mozzarella

Why I Keep Coming Back to This One

I make this when everyone has different dinner ideas and I just can’t face debates. My family goes wild for it because—let’s be real—sun-dried tomatoes and gooey mozzarella over pasta? It’s comfort food that doesn’t taste like you phoned it in, plus, it’s stealthy with the vegetables. If you’ve ever accidentally dumped in too much garlic—like I did once while half-watching the telly—don’t stress, somehow it always works out. And hey, when I’m rushed, I’ll skip chopping and just rip everything by hand (nobody has mutinied… yet!).

Alright, What You’ll Need

2 chicken breasts, cooked and shredded (or, look, roast chicken from the shop works—been there!)
300g pasta—penne, fusilli, or whatever’s in the cupboard. I’ve used rigatoni, too, when that’s all I had
Up to 1 cup sun-dried tomatoes in oil, roughly chopped. My grandmother swears Brand X is the only proper choice, yet any jar does the trick
2 cloves garlic, minced (I once used garlic granules in a pinch, no one noticed)
200g mozzarella, torn (sometimes swap part of it for cheddar if I’m feeling rogue)
1/2 cup heavy cream (plain yogurt is okay; makes it a bit tangier which I kind of like actually)
Olive oil (enough to cover the bottom of your pan, about 2 big glugs)
Fresh basil, a handful, torn roughly
Salt and black pepper to taste
Grated parmesan (optional, but not really optional in my house)

Getting Down to the Cooking Bit

Boil Your Pasta: Pop your chosen pasta in salted boiling water and cook ’til just al dente. Save a mug of the pasta water before draining—it’s magic for the sauce later (I forget half the time, so no judgment).
Get Saucy: Heat a decent splash of olive oil in a big pan, medium heat. Throw in your chopped garlic, let it sizzle for about 30 seconds. Dump in the sun-dried tomatoes and swirl them round for a minute or two so the oil picks up all that flavour. This is the point I usually sneak a taste—careful, it’s hot!
Chicken Time: Toss in the cooked chicken. Give everything a stir so the chicken soaks up the garlicky, tomatoey oil. If it looks a bit… odd at this stage, don’t fret. It’ll come together.
Creamy Dreams: Pour in the cream (or yogurt if you’re winging it) and let things gently bubble. If it clumps a bit, don’t panic, whisk it and it’ll smooth out eventually. Season with salt and pepper, but go easy ’cause sun-dried tomatoes can be salty.
Pasta Joins the Party: Add in your drained pasta and about half the basil. Pour in a splash of the reserved pasta water if things look dry—actually, I find it works better if you add it bit by bit.
Mozzarella Magic: Take the pan off the heat. Toss in the mozzarella and let it gently melt, not too fast. I’m telling you, this is the bit where the cheese stretch is unreal. Sprinkle with parmesan, and the remaining basil.
Serve: Scoop it out, pile it high, bust out the bread if you’ve got any lying around, and wait for the crowd to realize you’re the hero of the dinner table. Not that I’m dramatic. (But maybe.)

What I’ve Figured Out (the Hard Way)

I’ve burned the garlic more times than I care to admit—just watch it like a hawk
The cheaper mozzarella actually melts better than the fancy stuff, go figure
Cream or yogurt? Either is fine. I’m not attached to either, but the sauce will taste different. You probably already guessed
If you leave the pan on the heat after adding the mozzarella, you’ll have tough cheese bits. Learned that the annoying way

How I’ve Switched It Up (Plus One Bad Idea)

Sometimes swap spinach for basil when I need extra greens—tastes great, plus I feel smug about the veggies
Grilled chicken thighs instead of breast? Massive upgrade in flavor, but also a bit more faff
Pasta shells, spaghetti, linguine—honestly, whatever type is hanging about will work
Tried swapping sun-dried tomatoes for roasted red peppers once; didn’t taste nearly as zippy, so I don’t really recommend that one

What If You Don’t Have…?

Honestly, I used to think a massive skillet was essential, but actually, I coaxed this out of a basic saucepan once. Slightly more stirring, but it gets the job done. No colander? Tip the water carefully, or do what I did in uni: use a big slotted spoon and fish out the pasta. Sorted.

How to Store This (Not That It Lasts…)

Technically, stores in the fridge for up to 3 days in a tightly sealed container. Maybe longer. But, though honestly, in my house it never lasts more than a day—sometimes less if I’m feeling peckish after dinner. If you do end up with leftovers, reheat gently in a pan with a splash of extra milk or water.

Serving it Up (Family Quirks Alert)

I personally love this with a big leafy salad. My daughter insists on garlic bread. Growing up, we had this with literally any green veggie—broccoli, peas, sometimes even coleslaw (shout-out to my aunt’s weird side habits). Pour yourself a glass of whatever’s open.

Things I’ve Messed Up (So You Don’t Have To)

I once tried rushing the mozzarella at the end—chucked it in on full heat. Ended up with weird stringy blobs
Adding cream too early splits the sauce sometimes, so let the chicken and tomatoes warm first
Forgotten to season? Everything tastes flat, so just don’t forget—even a pinch helps

Some Real FAQ’s (In All Their Messy Glory)

Can I use leftover roast chicken?: Yes! In fact, I think the slightly caramelized edges on leftovers make the sauce richer. Or just pick up a cooked chicken at the shop. Easy peasy.
Is there a good veg version?: Sure, leave the chicken out and add more sun-dried tomatoes plus some sautéed mushrooms or chickpeas. Did that once when my friend brought a plus-one and sprang their vegetarian-ness last minute.
How spicy is this?: Not spicy at all. But hey, I sometimes toss in a pinch of chili flakes if I’m feeling feisty.
Can you freeze this?: I’ve tried—it’s fine in a pinch, but the mozzarella goes a bit weird in texture. Edible, but not winning any awards.
Can I make this ahead?: Actually, I think it tastes better the next day—just reheat gently and maybe add a splash of cream to refresh the sauce. But don’t let it sit out too long; the basil goes a bit swampy.

Anyway, if you end up with random questions—just do your best and trust your taste buds! Or, if all else fails, do what I do: cover with more cheese and hope for the best.

Sun-Dried Tomato Pasta with Chicken and Mozzarella