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Chicken Mozzarella Pasta

Chicken Mozzarella Pasta

Craving a comforting and incredibly delicious meal that practically makes itself? This Chicken Mozzarella Pasta is the answer to your weeknight dinner dilemma, offering a wonderfully cheesy and satisfying experience that’s simple enough for any cook.
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Prep Time 10 minutes
Cook Time 20 minutes
Minutes 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
  • 8 ounces dried pasta penne, rotini, or your favorite shape
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 3 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • 8 ounces fresh mozzarella cheese thinly sliced or torn into bite-sized pieces
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

Equipment

  • Large pot
  • Skillet or Dutch Oven
  • Plate

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water before draining. Drain the pasta and set aside.
    8 ounces dried pasta
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
    1 pound boneless, skinless chicken breasts, 2 tablespoons olive oil
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
    1 medium yellow onion, 3 cloves garlic
  4. Pour in the crushed tomatoes, dried oregano, dried basil, salt, pepper, and red pepper flakes (if using). Stir to combine and bring the sauce to a simmer.
    1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes
  5. Return the cooked chicken to the skillet with the sauce. Simmer for 5-10 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the sauce becomes too thick, add a splash of the reserved pasta water.
    1 pound boneless, skinless chicken breasts
  6. Add the drained pasta to the skillet with the chicken and sauce. Gently toss to coat everything evenly. Scatter the fresh mozzarella pieces over the top of the pasta. Cover the skillet and cook on low heat for 3-5 minutes, or until the mozzarella is melted and gooey.
    8 ounces dried pasta, 8 ounces fresh mozzarella cheese
  7. Remove the lid. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves, if desired. Serve immediately.
    1/4 cup grated Parmesan cheese, Fresh basil leaves

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.