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
Ingredients
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1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
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1 tsp paprika
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1 tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
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12 oz penne or farfalle pasta
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2 Tbsp olive oil
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3 cloves garlic, minced
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1 cup heavy cream
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1 cup low-sodium chicken broth
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1 cup shredded mozzarella cheese
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½ cup freshly grated Parmesan cheese
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½ cup chopped sun-dried tomatoes
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1 tsp dried Italian herbs (basil, oregano, thyme mix)
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Red pepper flakes, to taste
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Fresh basil, chopped, for garnish
Instructions
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Cook pasta in salted water until al dente. Drain, reserving ½ cup of pasta water.
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Season chicken with paprika, garlic powder, salt, and pepper.
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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.
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In the same skillet, sauté minced garlic for 30 seconds. Lower the heat, add chicken broth and heavy cream, and simmer gently.
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Stir in sun-dried tomatoes and Italian herbs. Let the sauce reduce for 3–4 minutes.
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Toss cooked pasta into the sauce. Add mozzarella and Parmesan gradually, stirring until melted and creamy.
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Return chicken to the skillet. Mix well, adding a splash of pasta water if needed.
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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