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Chicken Mozzarella Pasta

Creamy Chicken Mozzarella Pasta for Busy Weeknights

This Creamy Chicken Mozzarella Pasta is a delightful solution for busy weeknights, combining tender chicken, pasta, and a rich tomato cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 300 g Pasta, preferably penne Swap for fusilli or rigatoni for diverse textures.
For the Chicken
  • 300 g Chicken breast, cut into bite-sized pieces Cooked sausage or plant-based alternatives can be used.
For the Sauce
  • 2 tablespoons Olive oil Vegetable oil is a suitable substitute.
  • 3 cloves Garlic, minced Garlic powder can work in a pinch.
  • 1 teaspoon Dried Italian herbs Use oregano or thyme as alternatives.
  • 1 can (400g) Crushed tomatoes Fresh tomatoes may alter consistency but can be substituted.
  • ½ cup Heavy cream Half-and-half lightens the sauce if desired.
  • Salt and pepper Season to taste.
For the Cheese
  • 1 cup Shredded mozzarella cheese Fontina or provolone can offer different flavors.
  • ½ cup Grated Parmesan cheese Other hard cheeses can also be swapped.
For the Finish
  • Fresh basil leaves Adds freshness; dried basil works in its absence.
  • Red pepper flakes Optional; skip if you prefer a milder flavor.

Equipment

  • large pot
  • large skillet
  • measuring cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add 300g of pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once done, drain the pasta while reserving a cup of pasta water. Set the drained pasta aside.
  2. Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season 300g of chicken pieces with salt, pepper, and 1 teaspoon of dried Italian herbs. Sauté for about 5-7 minutes until golden brown. Remove chicken and set aside.
  3. Cook the Garlic: In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
  4. Add the Crushed Tomatoes: Pour in 1 can of crushed tomatoes, stir well, and let it simmer for about 5 minutes.
  5. Incorporate the Heavy Cream: Stir in ½ cup of heavy cream and cook for an additional 2-3 minutes.
  6. Return the Chicken: Add the cooked chicken back into the sauce, stirring gently to combine.
  7. Toss in the Pasta: Add the reserved pasta to the skillet and toss to fully coat with the sauce, adding pasta water if needed.
  8. Add the Cheeses: Sprinkle shredded mozzarella and grated Parmesan over the mixture and stir gently until cheese melts.
  9. Garnish and Serve: Remove from heat, garnish with fresh basil and red pepper flakes, and serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 400mgIron: 2mg

Notes

For best results, avoid overcrowding the pan when cooking the chicken to ensure even browning. Store leftovers in an airtight container in the fridge for a maximum of three days.

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