ULTIMATE CHICKEN MOZZARELLA PASTA
This Chicken Mozzarella Pasta recipe delivers comfort and cheesy goodness with tender chicken, perfectly cooked pasta, and melty mozzarella. It's an easy-to-make dish perfect for a satisfying meal any day of the week.
Equipment
- Large bowl
- Measuring cups and spoons
- Large skillet
- Pot for pasta
- Colander
- Whisk
- Wooden spoon or spatula
- Knife
- Cutting board
- Optional: Immersion blender
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 lb pasta penne, rotini, or your favorite shape
- 6 tbsp butter
- 4 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
- 8 oz fresh mozzarella cheese, cut into cubes
- ¼ cup chopped fresh basil, for garnish
Instructions
- In a bowl, toss the chicken pieces with olive oil, garlic powder, Italian seasoning, salt, and pepper. Make sure everything is evenly coated!
- Heat a large skillet over medium-high heat. Add the chicken and cook until it's cooked through and lightly browned, about 5-7 minutes. Set aside.
- While the chicken is cooking, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- In the same skillet you used for the chicken, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly pour in the milk and chicken broth, whisking continuously to prevent lumps.
- Bring the sauce to a simmer, then reduce the heat to low. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using).
- Simmer for 5-7 minutes, or until the sauce has thickened slightly. If it's too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Add the cooked chicken and pasta to the sauce. Toss gently to coat everything evenly.
- Stir in the mozzarella cheese until it starts to melt and become gooey.
- Garnish with fresh basil and serve immediately.
Notes
For a smoother sauce, whisk constantly while adding the milk and chicken broth. Reserve pasta water to help thicken the sauce. Adjust red pepper flakes to your liking. Fresh mozzarella is recommended, but provolone or fontina can be substituted. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a splash of milk or chicken broth.