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Chicken Mozzarella Pasta

Chicken Mozzarella Pasta

The ultimate comfort food, delivering a rich, cheesy, and satisfying meal that’s surprisingly simple to prepare. This recipe is your go-to for a quick weeknight dinner or an impressive dish for guests, transforming everyday ingredients into a culinary delight.
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Prep Time 15 minutes
Cook Time 30 minutes
Active Cooking Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-inspired
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
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup heavy cream optional, for extra richness
  • 8 ounces pasta of your choice (penne, fettuccine, or rotini work well)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh basil leaves for garnish (optional)

Equipment

  • Large pot
  • Large skillet or Dutch oven

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining. Set the drained pasta aside.
    8 ounces pasta of your choice
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the bite-sized chicken pieces in a single layer and season with salt and pepper. Cook for 5-7 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
    1 pound boneless, skinless chicken breasts, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Lower the heat to medium. Add the chopped onion to the same skillet and cook until softened and translucent, about 5 minutes. Add the minced garlic and Italian seasoning, and cook for another minute until fragrant, being careful not to burn the garlic.
    1 medium onion, 2 cloves garlic, 1 teaspoon dried Italian seasoning
  4. Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the skillet. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 10 minutes, allowing the flavors to meld. If you desire a richer, creamier sauce, this is the time to stir in the heavy cream. Season the sauce with salt and pepper to taste.
    1 (28 ounce) can crushed tomatoes, 1/2 cup heavy cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  5. Return the cooked chicken to the skillet with the tomato sauce. Stir to combine and let it simmer for another 2-3 minutes, allowing the chicken to heat through.
    1 pound boneless, skinless chicken breasts
  6. Add the cooked and drained pasta to the skillet with the chicken and sauce. Stir gently to coat the pasta evenly. Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.
    8 ounces pasta of your choice, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese
  7. Cover the skillet and let it sit for 5-7 minutes, or until the mozzarella is completely melted and gooey. If the sauce seems too thick, you can add a splash or two of the reserved pasta cooking water to loosen it up to your desired consistency.
  8. Garnish with fresh basil leaves, if using, and serve immediately.
    fresh basil leaves

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best texture.