Before we dive into all the creamy, cheesy, garlicky goodness, I just want to say thank you. If you’re here, chances are you’re someone who finds joy in feeding people, in creating little moments around the table. I see you—and I’m so glad we’re cooking together today.
Now, let’s talk about Chicken Mozzarella Pasta—a dish that checks every box: creamy, flavorful, hearty, and oh-so-satisfying. Whether it’s a weeknight dinner or a cozy weekend meal, this pasta brings everyone running to the table. I’ve made this more times than I can count, and every time, the response is the same: “You need to make this again.” So here I am, sharing it with you.
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Why You’ll Fall in Love with This Chicken Mozzarella Pasta
Creamy tomato sauce, gooey melted mozzarella, perfectly seared chicken, and tender pasta. It’s the kind of meal that makes you close your eyes on the first bite.
Here’s why I adore it:
- It’s ridiculously cozy – The kind of comfort food that just hugs you.
- One pan for the sauce = less mess! (You’re welcome.)
- Crowd-pleaser – Even picky eaters will gobble this up.
- Versatile – Switch up the pasta, add in veggies, make it your own!
What does it taste like?
Imagine the richness of a tomato cream sauce, deeply savory from the garlic and parmesan, with little pops of sweetness from cherry tomatoes. Then comes the mozzarella—melty, stretchy, and perfectly gooey. Add seared chicken for that juicy, seasoned bite. It’s basically a warm bowl of happiness.
Benefits of This Recipe
- Quick weeknight dinner – Ready in about 30 minutes.
- Easy to scale – Great for families or meal prep.
- Balanced meal – You’ve got protein, carbs, and can add veg.
- Freezer-friendly sauce – Make extra and stash some away!
Ingredients You’ll Need
- 2 boneless skinless chicken breasts, sliced thin
- Salt & pepper, to taste
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, but highly recommended!)
- 1 cup cherry tomatoes, halved
- 1 1/2 cups marinara sauce
- 1/2 cup heavy cream
- 2 cups shredded mozzarella cheese
- 1/4 cup grated parmesan
- 8 oz penne or rigatoni pasta
- Fresh basil, for garnish
Tools You’ll Need
- Large skillet or sauté pan
- Medium saucepan (for boiling pasta)
- Tongs or spatula
- Cheese grater
- Cutting board and sharp knife
Ingredient Swaps and Additions
I promised you versatile, and here’s proof!
- Swap the chicken: Use shrimp or even sautéed mushrooms for a vegetarian twist.
- Add veg: Spinach, zucchini, or roasted red peppers fit beautifully in here.
- No heavy cream? Half-and-half works too—just reduce it a bit longer to thicken.
- Mozzarella options: Fresh mozzarella balls give amazing melty pockets. Shredded works perfectly too!
How to Make Chicken Mozzarella Pasta
Step-by-step Instructions
- Cook pasta: Boil your pasta in salted water until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- Cook the chicken: Season sliced chicken with salt and pepper. Heat oil in a skillet and sear chicken until golden and cooked through. Remove and set aside.
- Sauté the garlic and tomatoes: In the same pan, sauté garlic, cherry tomatoes, and red pepper flakes until fragrant and the tomatoes begin to burst.
- Make the sauce: Pour in the marinara and cream. Stir and simmer for a few minutes. Add in mozzarella and parmesan and stir until melted and smooth.
- Bring it all together: Return chicken to the pan, add cooked pasta, and toss everything together. Add a splash of reserved pasta water to loosen the sauce if needed.
- Top and serve: Garnish with fresh basil and more parmesan. Dive in while it’s warm and melty!
What to Serve With It
- A big green salad with lemon vinaigrette
- Garlic bread or focaccia (wipe up that sauce!!)
- Roasted broccoli or green beans
- A glass of chilled white wine (chef’s treat 😉)
Tips for Success
- Don’t overcook the chicken! Slice thinly and sear quickly for juicy results.
- Save your pasta water—it’s liquid gold for loosening the sauce!
- Let the mozzarella melt naturally—don’t rush it. That gooeyness is everything.
- Want a browned cheesy top? Pop it under the broiler for a minute!
Storage Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Gently reheat in a skillet with a splash of water or cream to revive the sauce.
Freezer: You can freeze the sauce separately for up to 2 months!
Frequently Asked Questions
Can I use a different type of cheese?
Totally! Fontina, provolone, or even a mix of mozzarella and cheddar can work.
Is this spicy?
Just a tiny kick from the red pepper flakes—feel free to omit if needed!
Can I make it ahead?
Yes! Prep the sauce and chicken ahead, then just cook pasta and combine before serving.
Final Thoughts
If you’re craving something cozy, cheesy, and soul-satisfying, this Chicken Mozzarella Pasta has your name all over it. It’s the kind of dish that makes everyone pause, smile, and go back for seconds. I love hearing how it turns out for you—so please don’t be shy!
🧡 Tried it? Leave a review below and share your pasta pics on Pinterest!
Craving More Pasta Magic?
- Korean Ground Beef Bowl: A Weeknight Winner Bursting with Flavor!
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- join our facebook group
Nutritional Information (Per Serving)
Approximate values—based on 4 servings:
- Calories: 580
- Protein: 35g
- Carbs: 45g
- Fat: 28g
- Fiber: 3g
- Sugar: 5g
There you have it—my go-to Chicken Mozzarella Pasta. Delicious, dependable, and just indulgent enough. I hope it becomes a favorite in your kitchen too. 💛