Chicken Mozzarella Pasta: A Creamy, Cheesy Weeknight Favorite

If you’ve ever come home after a long day and craved a meal that feels like a hug in a bowl, chicken mozzarella pasta might just be the answer. I still remember the first time I made it on a rainy Tuesday—it was one of those evenings where nothing went right until the scent of garlic and butter started filling the kitchen. There’s something about the combination of juicy chicken, gooey mozzarella, and tender pasta that turns even the most chaotic day into something comforting. This dish isn’t just another pasta recipe—it’s an easy, flavor-packed dinner that feels special without demanding hours in the kitchen.

Ingredients & Key Components

Chicken

• 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Pasta

• 12 ounces penne or farfalle pasta

Sauce & Cheese

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1 cup shredded mozzarella cheese
• ½ cup freshly grated Parmesan cheese

Flavor Boosters & Add-Ins

• ½ cup chopped sun-dried tomatoes
• 1 teaspoon dried Italian herbs (basil, oregano, thyme mix)
• Red pepper flakes, to taste
• Fresh basil, chopped, for garnish

Equipment, Prep & Cooking Basics

Kitchen Tools

You’ll need a large skillet, a pot for boiling pasta, a cutting board, a sharp knife, and a wooden spoon. A cheese grater and measuring cups will also come in handy.

Preparation Tips

Season the chicken generously—this is where you build flavor from the start. Pat it dry so you get a good sear. Cook pasta just to al dente; undercooking slightly allows it to finish cooking in the sauce, soaking up all that cheesy goodness.

Sauce Secrets

When you add the heavy cream and broth, lower the heat to prevent curdling. Stir in the mozzarella gradually and reserve a little pasta water—it can rescue your sauce if it feels too thick. These small adjustments give you that restaurant-quality texture.

Step-by-Step Recipe Instructions

Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 6–7 minutes, turning occasionally, until golden and cooked through. Transfer to a plate and set aside.

Make the Sauce

In the same skillet, sauté the minced garlic for about 30 seconds, scraping up any browned bits for extra flavor. Lower the heat slightly, then pour in the chicken broth and heavy cream. Stir until smooth and bring to a gentle simmer. Add sun-dried tomatoes and Italian herbs, letting the sauce reduce for 3–4 minutes.

Combine Everything

Add the cooked pasta to the skillet, tossing it in the sauce. Sprinkle in mozzarella and Parmesan, stirring until melted and creamy. Return the chicken to the pan and mix well. If the sauce seems too thick, stir in a splash of pasta water until it reaches your desired consistency. Garnish with fresh basil and a pinch of red pepper flakes for a little heat.

Variations & Twists

Sun-Dried Tomato and Spinach

Toss a handful of fresh spinach into the sauce right before combining—it wilts perfectly and adds a pop of color.

Bacon Lover’s Version

Crisp up a few bacon strips at the start and crumble them on top for a smoky crunch.

Spicy Kick

Use extra red pepper flakes or a drizzle of chili oil for a bold, fiery finish.

Pasta Swaps

Shells, rigatoni, or even spaghetti can all work. Just remember that heavier sauces cling better to ridged or tube-shaped pasta.

Dietary Variations

Gluten-Free

Use your favorite gluten-free pasta and confirm your chicken broth and sun-dried tomatoes are gluten-free certified.

Vegetarian

Skip the chicken and add mushrooms or chickpeas for a hearty plant-based protein.

Vegan

Substitute heavy cream with coconut cream or cashew cream and choose a plant-based mozzarella alternative. Use vegetable broth instead of chicken broth.

Low-Calorie or Lightened-Up

Swap half the cream for milk or unsweetened almond milk, use part-skim mozzarella, and add extra vegetables to bulk up the meal without extra calories.

Halal

Ensure your chicken is certified halal and your cheese is made without animal rennet.

Storage, Reheating, and Make-Ahead Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of broth or milk to loosen the sauce before warming it on the stove or in the microwave. For freezing, cool completely, place in a freezer-safe container, and freeze for up to two months. Thaw in the refrigerator overnight and reheat gently to maintain that creamy texture. You can also prep the chicken and chop your add-ins a day ahead to make cooking night even easier.

Serving Suggestions & Pairings

This dish pairs beautifully with a crisp green salad or a side of garlicky roasted vegetables. Warm, crusty bread or classic garlic bread is perfect for scooping up every last bit of sauce. If you’re serving wine, a light Chardonnay or Pinot Grigio complements the creamy flavors without overpowering them. For a non-alcoholic option, sparkling water with lemon keeps things fresh and light.

With its creamy sauce, tender chicken, and melted cheese, chicken mozzarella pasta delivers everything you want in a comforting meal. It’s quick enough for a busy weeknight yet indulgent enough for a relaxed weekend dinner. Once you’ve made this dish, you’ll find yourself reaching for it again and again—because some recipes don’t just feed your hunger, they feed your soul.

FAQ

What pasta shape works best for chicken mozzarella pasta?

Short, tube-shaped, or ridged pasta like penne, rigatoni, farfalle, or shells are ideal. They trap creamy sauces, chicken pieces, and flavor bits nicely. Smooth long noodles (like spaghetti) can work too, but the sauce may slide off more easily.

Can you make this dish without heavy cream?

Yes, you can. Use half-and-half, milk + a little cornstarch or flour, or even a mix of chicken broth + cream cheese. These help maintain creaminess without using full heavy cream.

Should you use fresh mozzarella or shredded mozzarella?

Fresh mozzarella gives big, melty chunks and more moisture; shredded (especially low-moisture mozzarella) melts faster and blends more evenly into the sauce. Choose based on the texture you prefer.

How do you prevent mozzarella from becoming stringy or clumping?

Gradually lower the heat before adding cheese, melt it slowly, and stir constantly. Also, save a bit of pasta water to adjust texture—adding just enough liquid helps the cheese distribute evenly and avoids clumping.

Can this dish be made ahead and stored well?

Absolutely. It stores in the fridge for 2-3 days in an airtight container. When reheating, add a splash of broth or milk to restore creaminess. It can also be frozen for up to one month—thaw overnight and heat gently to keep the sauce smooth.

Chicken Mozzarella Pasta

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• Author: Manar Annan
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A creamy, cheesy comfort dish, this chicken mozzarella pasta combines tender chicken, melty mozzarella, sun-dried tomatoes, and flavorful herbs for an easy, crowd-pleasing weeknight dinner

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Ingredients

Scale 1x2x3x

• 1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 12 oz penne or farfalle pasta

• 2 Tbsp olive oil

• 3 cloves garlic, minced

• 1 cup heavy cream

• 1 cup low-sodium chicken broth

• 1 cup shredded mozzarella cheese

• ½ cup freshly grated Parmesan cheese

• ½ cup chopped sun-dried tomatoes

• 1 tsp dried Italian herbs (basil, oregano, thyme mix)

• Red pepper flakes, to taste

• Fresh basil, chopped, for garnish

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Instructions

• Cook pasta in salted water until al dente. Drain, reserving ½ cup of pasta water.

• Season chicken with paprika, garlic powder, salt, and pepper.

• Heat olive oil in a large skillet over medium-high heat. Sear chicken for 6–7 minutes until golden and cooked through. Remove and set aside.

• In the same skillet, sauté minced garlic for 30 seconds. Lower the heat, add chicken broth and heavy cream, and simmer gently.

• Stir in sun-dried tomatoes and Italian herbs. Let the sauce reduce for 3–4 minutes.

• Toss cooked pasta into the sauce. Add mozzarella and Parmesan gradually, stirring until melted and creamy.

• Return chicken to the skillet. Mix well, adding a splash of pasta water if needed.

 

• Garnish with chopped basil and red pepper flakes. Serve hot.

Notes

Use part-skim mozzarella or half cream for a lighter version.

Add spinach, mushrooms, or bell peppers for extra veggies.

Reheat gently with a splash of broth or milk to maintain creaminess.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American-Italian

Nutrition

• Serving Size: 1 serving (about 1 ½ cups)
• Calories: ~520 kcal
• Sugar: 5 g
• Sodium: 690 mg
• Fat: 23 g
• Saturated Fat: 11 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 115 mg