Chicken Mozzarella Pasta is a creamy, cheesy, and flavorful dish that’s perfect for busy weeknights or a cozy dinner. Tender chicken, al dente pasta, and a luscious mozzarella cream sauce come together in this comforting recipe that’s sure to please everyone at the table.
With just a few pantry staples, this dish is quick to whip up but feels like a restaurant-quality meal.
Kitchen Equipment Needed
- Large skillet
- Large pot for boiling pasta
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
Ingredients
For the Pasta:
- 12 oz (340g) penne or your favorite pasta
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, diced
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
For the Sauce:
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1/2 cup (50g) grated Parmesan cheese
- 1 1/2 cups (150g) shredded mozzarella cheese
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup (120ml) chicken broth or pasta water
- Fresh basil or parsley for garnish
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth (or reserved pasta water), stirring to combine.
- Add the Cheeses: Stir in the Parmesan cheese until melted, followed by the mozzarella cheese. Continue stirring until the sauce is smooth and creamy. If it’s too thick, add a splash of pasta water to reach the desired consistency.
- Combine: Add the cooked chicken back to the skillet and stir to coat in the sauce. Toss in the cooked pasta and mix until everything is evenly combined.
- Season and Garnish: Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes. Garnish with fresh basil or parsley before serving.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Nutrition (Per Serving, Approx.)
- Calories: 510
- Protein: 32g
- Fat: 24g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 2g
Expert Tips
- Cheese Quality: Use freshly grated Parmesan and mozzarella for the best flavor and melting consistency.
- Customize the Protein: Swap chicken with shrimp or turkey for a variation.
- Veggie Boost: Add spinach, sun-dried tomatoes, or mushrooms to increase the nutritional value and flavor.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie chicken or leftover grilled chicken works well. Simply add it to the sauce to warm through.
Can I make this ahead of time?
Yes, you can prepare the sauce and chicken in advance, then combine with freshly cooked pasta when ready to serve.
What other types of pasta work well?
Any short pasta like rotini, rigatoni, or farfalle works perfectly for this recipe.
Can I make this lighter?
Substitute heavy cream with half-and-half or evaporated milk for a lighter sauce.
Storing & Reheating
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce.
Substitutions & Variations
- Dairy-Free Option: Use coconut cream and dairy-free cheese for a lactose-free version.
- Herb Swap: Replace basil with fresh thyme or oregano for a different flavor profile.
- Spicy Kick: Add extra red pepper flakes for a spicier sauce.
Chicken Mozzarella Pasta
Chicken Mozzarella Pasta is a creamy, cheesy, and flavorful dish that’s perfect for busy weeknights or a cozy dinner. Tender chicken, al dente pasta, and a luscious mozzarella cream sauce come together in this comforting recipe that’s sure to please everyone at the table
Equipment
- - Large skillet
- - Large pot for boiling pasta
- - Wooden spoon or spatula
- Measuring cups and spoons
- - Colander
Ingredients
- #### For the Pasta:
- - 12 oz 340g penne or your favorite pasta
- - 2 tbsp olive oil
- - 2 boneless skinless chicken breasts, diced
- - 1 tsp Italian seasoning
- - 1/2 tsp garlic powder
- - Salt and black pepper to taste
- #### For the Sauce:
- - 2 tbsp unsalted butter
- - 3 cloves garlic minced
- - 1 cup 240ml heavy cream
- - 1/2 cup 50g grated Parmesan cheese
- - 1 1/2 cups 150g shredded mozzarella cheese
- - 1/4 tsp red pepper flakes optional
- - 1/2 cup 120ml chicken broth or pasta water
- - Fresh basil or parsley for garnish
Instructions
- **Cook the Pasta:** Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- **Cook the Chicken:** Heat olive oil in a large skillet over medium-high heat. Season the diced chicken with Italian seasoning, garlic powder, salt, and black pepper. Add the chicken to the skillet and cook until golden and cooked through, about 5–6 minutes. Remove from skillet and set aside.
- **Make the Sauce:** In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and chicken broth (or reserved pasta water), stirring to combine.
- **Add the Cheeses:** Stir in the Parmesan cheese until melted, followed by the mozzarella cheese. Continue stirring until the sauce is smooth and creamy. If it’s too thick, add a splash of pasta water to reach the desired consistency.
- **Combine:** Add the cooked chicken back to the skillet and stir to coat in the sauce. Toss in the cooked pasta and mix until everything is evenly combined.
- **Season and Garnish:** Taste and adjust seasoning with salt, black pepper, and optional red pepper flakes. Garnish with fresh basil or parsley before serving.
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