Go Back
Baked Creamy Chicken Mozzarella Pasta

Baked Creamy Chicken Mozzarella Pasta

Baked Creamy Chicken Mozzarella Pasta is your new go-to weeknight dinner solution, offering a comforting and incredibly flavorful meal that’s surprisingly simple to assemble. This recipe is your ticket to a delicious, crowd-pleasing dish that transforms everyday ingredients into a restaurant-worthy experience with minimal fuss.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course: Dinner, Main Course, Pasta
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 24 ounce marinara sauce jar
  • 1 cup heavy cream
  • 1 teaspoon dried Italian seasoning
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper or to taste
  • 12 ounces pasta penne, rigatoni, or rotini work well, cooked according to package directions
  • 1.5 cups shredded mozzarella cheese divided
  • 0.5 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Large Oven-Safe Skillet or Dutch Oven
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or a bit of olive oil.
    1 tablespoon olive oil
  2. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil
  3. Add the chopped onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium onion, 2 cloves garlic
  4. Pour in the marinara sauce. Stir in the heavy cream, Italian seasoning, salt, and pepper. Bring the sauce to a gentle simmer, stirring to combine all the ingredients.
    24 ounce marinara sauce, 1 cup heavy cream, 1 teaspoon dried Italian seasoning, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  5. Add the cooked chicken back into the skillet with the sauce. Stir in the cooked pasta. Sprinkle ¾ cup of the shredded mozzarella cheese and all of the grated Parmesan cheese over the top of the pasta mixture.
    1 pound boneless, skinless chicken breasts, 12 ounces pasta, 1.5 cups shredded mozzarella cheese, 0.5 cup grated Parmesan cheese
  6. Sprinkle the remaining ¾ cup of shredded mozzarella cheese evenly over the top.
    1.5 cups shredded mozzarella cheese
  7. Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
  8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  9. Let the Baked Creamy Chicken Mozzarella Pasta rest for about 5-10 minutes before serving. Garnish with fresh basil leaves, if desired.
    Fresh basil leaves

Notes

Leftover Baked Creamy Chicken Mozzarella Pasta can be stored in an airtight container in the refrigerator for up to 3-4 days. For optimal taste, allow the pasta to cool completely before sealing.