Easy Chicken Mozzarella Pasta
This Chicken Mozzarella Pasta is a comforting and flavorful dish perfect for a weeknight dinner. It features tender chicken, a rich tomato sauce, and melted mozzarella cheese all tossed with your favorite pasta shape. This easy-to-make recipe is sure to become a family favorite.
Equipment
- Large pot
- Skillet or large pot
- Colander
- Measuring cups and spoons
- Cutting board
- Knife
- Mixing Bowls
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil for chicken
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt for chicken
- ¼ teaspoon black pepper for chicken
- 1 lb pasta penne, rotini, or your favorite shape
- 1 tablespoon olive oil for sauce
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- ½ teaspoon salt for sauce
- ¼ teaspoon black pepper for sauce
- 1 cup chicken broth
- 8 ounces fresh mozzarella, cut into cubes
- ¼ cup chopped fresh basil, for garnish
- Salt for pasta water
Instructions
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water.
- In a large skillet or pot, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken and season with garlic powder, Italian seasoning, salt, and pepper.
- Cook the chicken until it's cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Pour in the crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), salt, pepper, and chicken broth.
- Bring the sauce to a simmer and cook for about 10-15 minutes, stirring occasionally, to allow the flavors to meld.
- Add the cooked chicken back to the skillet with the sauce.
- Stir in the cooked pasta.
- If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
- Remove from heat and gently stir in the mozzarella cubes. The residual heat will melt the cheese.
- Garnish with fresh basil and serve immediately.
Notes
Don't overcook the pasta; cook it al dente. Use good quality fresh mozzarella for the best flavor and melt. Spice it up with red pepper flakes. Add vegetables like bell peppers, mushrooms, or spinach. This dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of water or chicken broth if needed. For a creamier sauce, stir in mascarpone cheese or heavy cream. Add pesto for a burst of fresh flavor. To bake, transfer the pasta mixture to a baking dish, top with extra mozzarella, and bake at 375°F (190°C) for 20-25 minutes. Provolone or fontina cheese can be substituted for mozzarella. Store leftovers in an airtight container in the refrigerator for up to 3 days.