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A close-up shot of a delicious plate of Chicken Mozzarella Pasta, showcasing the melted cheese and savory chicken.

Easy Chicken Mozzarella Pasta

This comforting and flavorful Chicken Mozzarella Pasta recipe is a guaranteed crowd-pleaser. With succulent chicken, al dente pasta, and a rich tomato sauce, topped with gooey mozzarella and parmesan cheese, it's a quick and easy dish perfect for a weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb pasta penne, rotini, or farfalle
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp red pepper flakes optional
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream optional
  • 8 oz fresh mozzarella, cut into cubes
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish
  • Salt to taste
  • Pepper to taste

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Ladle
  • Wooden spoon or spatula
  • Lid for skillet or Dutch oven

Method
 

  1. Cook the pasta according to package directions until al dente. Drain and set aside.
  2. Season the chicken cubes with salt and pepper.
  3. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
  4. Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove the chicken from the skillet and set aside.
  5. Add the chopped onion to the skillet and cook until softened (about 3-5 minutes).
  6. Add the minced garlic and cook for another minute until fragrant.
  7. Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using).
  8. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
  9. Stir in the chicken broth and heavy cream (if using).
  10. Return the cooked chicken to the skillet.
  11. Add the cooked pasta and toss to coat.
  12. Remove the skillet from the heat.
  13. Gently stir in the mozzarella cubes.
  14. Cover the skillet and let it sit for a few minutes, until the mozzarella is melted and gooey.
  15. Sprinkle with grated Parmesan cheese and fresh basil leaves. Serve immediately.

Notes

For extra flavor, consider using chicken thighs instead of chicken breasts. To prevent the sauce from being too watery, reserve some pasta water and add it to the sauce as needed to adjust the consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.