Description
Juicy baked chicken breasts topped with melted mozzarella and Parmesan, served over a rich and creamy sun-dried tomato pasta. An easy weeknight dinner that feels indulgent.
Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- For the Creamy Sun-Dried Tomato Pasta:
- 12 oz penne or rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (in oil, drained and chopped)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Season chicken breasts on both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
- Transfer the skillet to the oven (or place chicken in prepared baking dish). Bake for 15-18 minutes until chicken reaches 165°F internal temperature.
- Remove from oven, top each chicken breast with mozzarella and Parmesan. Return to oven for 2-3 minutes until cheese is melted and bubbly.
- While chicken bakes, cook pasta according to package directions until al dente. Drain and set aside.
- In the same large skillet (or a separate one), melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add sun-dried tomatoes and cook for 2 minutes. Stir in heavy cream and chicken broth, bring to a simmer.
- Add Parmesan cheese and red pepper flakes, stirring until cheese is melted and sauce thickens slightly, about 3-4 minutes. Season with salt and pepper.
- Add cooked pasta to the sauce and toss to coat evenly.
- Serve creamy pasta topped with cheesy baked chicken. Garnish with fresh basil if desired.
Notes
For a lighter version, substitute half-and-half for heavy cream. Sun-dried tomatoes packed in oil give the best flavor; if using dry-packed, rehydrate in hot water for 10 minutes before using. Chicken can be baked on a sheet pan if you don’t have an oven-safe skillet.
Nutrition
- Calories: 720 kcal
- Sugar: 8 g
- Fat: 38 g
- Carbohydrates: 52 g
- Protein: 42 g