Creamy Chicken Mozzarella Pasta (Easy Skillet Dinner!)

This Creamy Chicken Mozzarella Pasta is pure comfort food bliss! Tender chicken, perfectly cooked pasta, and a rich, creamy tomato sauce loaded with melted mozzarella and Parmesan cheese – what’s not to love? I love how this recipe comes together relatively quickly, mostly in one skillet, making it perfect for a satisfying weeknight dinner. The combination of flavors is simply divine, and it’s a dish that always gets rave reviews from my family.

Why You’ll Love This Chicken Mozzarella Pasta

• Creamy and Cheesy: The combination of heavy cream, mozzarella, and Parmesan creates an unbelievably rich and cheesy sauce.
• Flavorful: Tender chicken, savory garlic, sweet tomatoes, and fresh basil make this dish bursting with flavor.
• Easy to Make: This recipe uses simple ingredients and straightforward instructions, mostly in one pan.
• Comfort Food Classic: It’s a warm, comforting, and satisfying meal perfect for any night of the week.
• Quick Dinner: Comes together in about 30-40 minutes, making it great for busy evenings.

Ingredients for Chicken Mozzarella Pasta

Here’s what you’ll need to make this delicious pasta dish. The full list with measurements is in the recipe card below.

Main Ingredients

• Boneless skinless chicken breasts (Meat)
• Olive oil (Oil)
• Garlic, minced (Aromatic)
• Diced tomatoes (Canned Vegetable)
• Heavy cream (Dairy)
• Chicken broth (Liquid)
• Penne pasta (or similar short pasta) (Pasta)
• Shredded mozzarella cheese (Dairy)
• Grated Parmesan cheese (Dairy)
• Fresh basil, chopped (Herb)

Seasoning

• Salt (Seasoning)
• Pepper (Spice)
• Red pepper flakes (optional) (Spice)

Garnish (Optional)

• Chopped fresh parsley (Herb)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Chicken Mozzarella Pasta as is, but here are a few ideas for variations:

• Add Vegetables: Sauté some mushrooms, spinach, or zucchini along with the garlic.
• Different Protein: Use cooked Italian sausage, shrimp, or chickpeas instead of chicken.
• Make it Spicy: Add more red pepper flakes or a dash of hot sauce to the sauce.
• Different Cheese: Use provolone, fontina, or a blend of Italian cheeses instead of or in addition to mozzarella and Parmesan.
• Sun-Dried Tomatoes: Add some chopped oil-packed sun-dried tomatoes for an intense flavor boost.

How to Make Chicken Mozzarella Pasta

Let me show you how easy it is to make this creamy and delicious Chicken Mozzarella Pasta:

Cook the Pasta

1. First, I cook the penne pasta according to the package instructions until it’s al dente. I drain it and set it aside.

Prepare and Cook the Chicken

1. I season the chicken breasts generously with salt and pepper on both sides.
2. I heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. I add the chicken breasts and cook for about 5-6 minutes on each side, or until fully cooked and no longer pink in the center.
4. I remove the chicken from the skillet and let it rest for a few minutes before slicing it into thin strips.

Make the Sauce

1. In the same skillet, I add the remaining 1 tablespoon of olive oil and the minced garlic. I cook for about 1 minute, or until the garlic is fragrant.
2. I add the red pepper flakes (if using) and cook for another 30 seconds.
3. I stir in the diced tomatoes, heavy cream, and chicken broth.
4. I bring the mixture to a simmer and let it cook for about 5-7 minutes, or until the sauce has slightly thickened.

Combine the Pasta and Chicken

1. I add the cooked pasta and sliced chicken to the skillet with the sauce.
2. I stir to combine and coat the pasta and chicken evenly with the sauce.

Add the Cheese and Basil

1. I stir in the shredded mozzarella cheese and grated Parmesan cheese until they’re melted and well combined.
2. I add the chopped fresh basil and stir to incorporate.

Serve

1. Garnish and Serve

Tips and Tricks for the BEST Pasta

Here are my secrets for making this pasta dish truly exceptional:

• Cook Pasta Al Dente: Cook the pasta just until al dente, as it will continue to cook slightly when added back to the sauce.
• Don’t Overcook Chicken: Cook the chicken until it’s just cooked through (165°F/74°C) to keep it tender and juicy.
• Use Freshly Grated Parmesan: Freshly grated Parmesan melts better and has a superior flavor compared to pre-shredded.
• Adjust Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or pasta water. If it’s too thin, let it simmer a bit longer.
• Fresh Basil: Fresh basil adds a wonderful aroma and flavor that elevates the dish.

How to Serve

This Chicken Mozzarella Pasta is a complete meal on its own, but here are a few serving suggestions:

• Garlic Bread: Serve with a side of warm, crusty garlic bread.
• Side Salad: A simple green salad or a Caesar salad would complement the richness of the pasta.

Make Ahead and Storage

Leftover pasta can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.  

FAQs about Chicken Mozzarella Pasta

• Can I use a different type of pasta?
  • Absolutely! Any type of short or long pasta will work well, such as fettuccine, rotini, or spaghetti.
• Can I make this without the chicken?
  • Yes, you can omit the chicken for a delicious vegetarian pasta dish.
• Can I freeze this pasta?
  • Yes, you can

Enjoy this creamy, cheesy, and incredibly flavorful Chicken Mozzarella Pasta! It’s a perfect weeknight meal that the whole family will love.

Creamy Chicken Mozzarella Pasta

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4-6 1x
• Category: Main Course, Pasta
• Cuisine: Italian-American

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Description

This Chicken Mozzarella Pasta is a creamy and satisfying dish featuring pan-seared chicken, penne pasta, and a flavorful tomato cream sauce with mozzarella and Parmesan cheese. It’s a delicious and relatively quick meal perfect for a weeknight dinner.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 8 ounces uncooked penne pasta (or other similar shape)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped (or 1 teaspoon dried basil)
• 1 tablespoon chopped fresh parsley, for garnish (optional)

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Instructions

• Cook the Pasta: Cook the penne pasta according to package directions until al dente. Drain well and set aside.
• Prepare and Cook Chicken:
  • Season the chicken breasts generously on both sides with salt and pepper.
  • Heat 1 tablespoon of the olive oil in a large skillet (large enough to hold the pasta later) over medium-high heat.
  • Add the chicken breasts to the hot skillet. Cook for about 5-6 minutes per side, or until fully cooked through (internal temperature reaches 165°F/74°C) and golden brown.
  • Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing into thin strips.
• Make the Sauce:
  • In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté over medium heat for about 1 minute, or until the garlic is fragrant.
  • Add the red pepper flakes (if using) and cook for another 30 seconds, stirring constantly.
  • Stir in the undrained diced tomatoes, heavy cream, and chicken broth.
  • Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.
• Combine Pasta and Chicken: Add the cooked pasta and the sliced cooked chicken to the skillet with the sauce. Stir gently to combine and ensure the pasta and chicken are coated with the sauce.
• Add Cheese and Basil: Reduce the heat to low. Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and well combined. Stir in the chopped fresh basil (or dried basil).
• Serve: Remove from heat. Garnish with additional chopped basil and parsley, if desired. Serve immediately while warm.

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Notes

• Chicken: You can use chicken thighs instead of breasts if preferred. Pounding the chicken breasts to an even thickness can help them cook more evenly.
• Pasta: Penne is suggested, but other shapes like fusilli, ziti, or rigatoni work well. Cook until al dente.
• Cheese: Use freshly shredded mozzarella and grated Parmesan for the best melting quality and flavor.
• Spice Level: Adjust the amount of red pepper flakes to your preference, or omit for a milder sauce.
• Serving Suggestions: Serve with a side salad or garlic bread.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently.