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Chicken Mozzarella Pasta

Chicken Mozzarella Pasta

This Chicken Mozzarella Pasta is a comforting and easy-to-make meal perfect for any night of the week. It features tender chicken and your favorite pasta in a rich, velvety tomato cream sauce. The dish is finished with a generous blanket of melted mozzarella and sharp Parmesan, making it a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 300 g pasta (penne, rigatoni, or your favorite shape)
  • 300 g chicken breast, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried Italian herbs
  • 1 can (400g) crushed tomatoes
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Optional: a pinch of red pepper flakes for heat

Equipment

  • Large pot
  • Large, deep skillet or Dutch oven
  • Baking dish (optional)

Method
 

Instructions
  1. First things first, let’s get that pasta cooking. Bring a large pot of salted water to a rolling boil. Add your pasta and cook it according to the package directions, but aim for al dente—it will cook a little more in the sauce later. Once it’s done, drain it and set it aside.
  2. While the pasta is boiling, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Pat your chicken pieces dry and season them generously with salt, pepper, and the Italian herbs. Add the chicken to the hot skillet, making sure not to overcrowd it. Cook for about 5-7 minutes, turning occasionally, until it’s beautifully golden brown and cooked through. Remove the chicken from the skillet and set it on a plate.
  3. In that same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30-60 seconds until you can smell that wonderful fragrant aroma. Be careful not to let it burn!
  4. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan (that’s pure flavor!). Bring the sauce to a gentle simmer and let it cook for about 5 minutes. This little bit of time really helps the flavors start to meld together.
  5. Now for the creamy part. Stir in the heavy cream. Let the sauce return to a gentle simmer for another 2-3 minutes. You’ll see it transform into a luscious, velvety pink sauce.
  6. Return the cooked chicken and any accumulated juices back to the skillet. Give everything a good stir to coat the chicken in that beautiful sauce.
  7. Add the cooked and drained pasta to the skillet. Gently toss everything together. Your goal is to get every single piece of pasta coated in that delicious tomato cream sauce.
  8. Time for the cheese! Sprinkle the shredded mozzarella and grated Parmesan over the top. Stir gently until the cheeses are melted and the sauce is gooey, creamy, and clinging to every noodle.
  9. Remove the skillet from the heat. Garnish generously with fresh basil leaves. If you like a little kick, now’s the time to add a sprinkle of red pepper flakes.
  10. Serve it up hot, right from the skillet, and watch everyone’s eyes light up. Enjoy!

Notes

Don't be shy when browning the chicken for a massive flavor foundation. Use good quality crushed tomatoes. Ensure the sauce is at a gentle simmer, not a rolling boil, when adding the cream to prevent splitting. For an extra bubbly top, transfer to a baking dish, add more mozzarella, and broil for 2-3 minutes. This can be made ahead and refrigerated for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days. The dish can be frozen for up to 3 months.