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
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
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