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.
Ingredients
Scale
- 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)
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.
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.