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Chicken mozzarella pasta has become my go-to dish for busy weeknights and cozy weekends alike, offering comfort and rich flavors in every bite. Melted mozzarella weaves through tender chicken and perfectly sauced penne, making this both family-friendly and dinner-party worthy.
My family never gets bored of this combination. I whipped it up one rainy night with whatever was in the fridge, and it instantly made its way into our regular rotation.
Ingredients
- Boneless skinless chicken breasts: Choose plump pieces for moisture and juiciness
- Penne pasta: Holds the sauce inside with every forkful
- Shredded mozzarella cheese: Opt for whole milk mozzarella if possible for best melt
- Parmesan cheese: Freshly grated brings out nutty flavor
- Canned diced tomatoes: Use fire-roasted if you want a touch of smokiness
- Heavy cream: Creates a luscious sauce and rounds out acidity
- Chicken broth: Low sodium lets you control the seasoning
- Olive oil: Good quality olive oil adds fruity richness
- Garlic: Fresh garlic is a must for maximum aroma
- Red pepper flakes: For subtle background heat optional but recommended
- Fresh basil: Fresh is best but dried works well in a pinch
- Parsley: For a burst of color and herbal brightness
- Salt and pepper: Essential for seasoning every layer
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the penne pasta and stir well so the noodles do not stick. Cook according to the package instructions until al dente which means the pasta has a slight bite in the center. Drain the pasta thoroughly and set aside ensuring all excess water is removed to avoid diluting the sauce.
- Prepare the Chicken:
- Lay chicken breasts flat on a clean cutting board and pat dry with paper towels for better browning. Season generously on both sides with salt and pepper pressing it in for even coverage. Heat one tablespoon of olive oil in a wide heavy skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and let them cook undisturbed for five to six minutes so they develop a golden crust. Flip and cook the other side until the chicken is completely opaque and juices run clear showing it is fully cooked through. Remove from the pan and let rest for a few minutes so the juices redistribute before slicing into thin strips across the grain.
- Make the Sauce:
- In the same skillet without cleaning it add the remaining tablespoon of olive oil and minced garlic. Lower the heat to medium and cook garlic for one minute while stirring often making sure it does not burn. If using red pepper flakes sprinkle them in and cook for thirty seconds until fragrant. Pour in diced tomatoes with all their juices followed by the heavy cream and chicken broth. Stir well and bring to a gentle simmer. Let it bubble for five to seven minutes so the flavors meld together and the sauce thickens slightly.
- Combine the Pasta and Chicken:
- Add the drained pasta straight into the skillet with the bubbling sauce. Follow with the sliced chicken. Toss everything gently yet thoroughly so the sauce evenly coats the pasta and chicken ensuring no dry spots remain.
- Add the Cheese:
- Sprinkle shredded mozzarella and grated Parmesan evenly over the pan. Stir slowly until both cheeses melt completely and create stretchy ribbons throughout the sauce. Fold in the chopped basil so its fresh aroma infuses the whole dish.
- Serve:
- Remove from heat and transfer directly to plates or a serving bowl. Top with more basil and parsley for extra color and freshness. Serve steaming hot so the cheese stays perfectly melted.
My favorite thing about this pasta is the way mozzarella pulls into long strings with every forkful it always reminds me of childhood dinners when we secretly competed for the cheesiest bite. Nothing makes the table go quiet like that first cheesy mouthful.
Storage Tips
Store leftovers in a tightly covered container in the fridge for up to three days. For best results reheat slowly on the stovetop with a splash of milk or cream to bring back the sauce’s silkiness. Avoid the microwave if possible as it can make the cheese rubbery.
Ingredient Substitutions
You can swap penne for rigatoni or fusilli which also hold sauce beautifully. Chicken thighs work well if you prefer more flavor and tenderness. Light cream or half and half can be used instead of heavy cream for a lighter touch though the texture will be less rich. For a vegetarian option skip the chicken and add sautéed mushrooms and spinach.
Serving Suggestions
I love serving this pasta with a simple arugula salad tossed in lemon and olive oil to balance the richness. A piece of crusty bread is perfect for scooping up every bit of cheese and sauce. For extra flair serve with roasted broccoli or steamed green beans on the side.
Cultural Context
Dishes like chicken mozzarella pasta reflect Italian-American comfort food traditions blending familiar flavors into an easy meal that feels like home. While not a traditional Italian recipe it delivers that unmistakable Italian warmth. Sharing this pasta is a simple way to gather loved ones around a bowlful of something delicious.
Seasonal Adaptations
Fresh summer tomatoes can replace canned when in season. Add baby spinach or zucchini in spring for extra greens. Fold in roasted butternut squash during autumn for sweetness.
Success Stories
A friend once made this for her picky eater who declared it the best pasta ever and it has since become their Sunday favorite. Whenever I bring this to a potluck I am always asked for the recipe and there is never any left to take home.
Freezer Meal Conversion
You can prep the chicken and sauce ahead then freeze in an airtight container. Thaw overnight in the fridge and reheat in a pan adding the cooked pasta and cheese just before serving so everything stays creamy. Pasta texture is always best fresh but this shortcut is a lifesaver for crazy schedules.
This pasta never fails to put a smile on everyone’s face. Enjoy every cheesy forkful while it’s hot and fresh.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, any short pasta such as rigatoni, fusilli, or ziti works well with the sauce and chicken.
- → Is fresh basil necessary?
Fresh basil adds brightness, but dried basil can substitute if needed for herbal flavor and aroma.
- → Can the chicken be swapped for another protein?
You can use cooked shrimp, turkey, or omit the protein entirely for a vegetarian option.
- → How do I store leftovers?
Store cooled pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently.
- → Can I make it spicier?
Add extra red pepper flakes or a pinch of cayenne when cooking the garlic for more heat.