Chicken Mozzarella Pasta

What’s this all about?

So I came up with this recipe on one of those nights when I needed something better than takeout but didn’t want to spend forever in the kitchen. It’s this amazing combo of juicy chicken, gooey mozzarella, and pasta all wrapped up in a garlic-tomato sauce that honestly tastes like something from a restaurant. The fresh basil really makes it pop, and the whole thing comes together in like 30 minutes. It’s become my go-to when I need to impress someone without stressing myself out!

Why You’ll Love This Recipe

• It’s basically impossible to mess up – seriously, I’ve made this while half-asleep and it still turned out fantastic.
• That moment when you bite into a piece of chicken and the mozzarella stretches out? Pure dinner magic.
• Uses ingredients you probably already have (or easy substitutes if you don’t).
• One-pan cleanup if you’re smart about it (and I’ll tell you how).
• It’s fancy enough for date night but easy enough for a Tuesday.
• Leftovers taste even better the next day – the flavors get all friendly overnight in the fridge.
• Kids, picky partners, and even your food snob friend will devour this.

The Good Stuff You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts (about 1 pound – or use thighs if that’s your thing)
• 3 cloves garlic, minced (or more if you’re not planning on kissing anyone)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning (the blend with oregano, basil, etc.)
• Salt and pepper (be generous here)
• 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
• 8 oz fresh mozzarella, sliced into rounds (the good stuff in water, not the pre-shredded kind)

For the Pasta & Sauce:

• 12 oz pasta (penne, rigatoni, or whatever shape makes you happy)
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced (yes, more garlic – trust me)
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup dry white wine (or just use more broth if you don’t have wine)
• 2 tablespoons tomato paste
• 1 teaspoon sugar (cuts the acidity)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 cup heavy cream (makes it silky smooth)
• 1/2 cup grated Parmesan cheese
• Handful of fresh basil leaves, torn or roughly chopped
• Salt and pepper to taste

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Let’s Do This

Prep the Chicken (10 minutes):

1. Take your chicken breasts and place them on a cutting board. If they’re super thick, butterfly them or pound them a bit so they cook evenly. Season both sides generously with salt and pepper.
2. In a small bowl, mix together the minced garlic, Italian seasoning, red pepper flakes if using, and 1 tablespoon of olive oil. Rub this all over the chicken. Let it hang out for a few minutes while you get your other ingredients ready.

Cook the Pasta (according to package):

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions MINUS 1 minute (we want it al dente because it’ll cook a bit more later). Before draining, scoop out about 1/2 cup of the starchy pasta water and set aside.
2. Drain pasta but don’t rinse it! That starch helps the sauce stick.

Cook the Chicken (10 minutes):

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When it’s nice and hot, add the chicken and cook for about 5-6 minutes on the first side until it gets a gorgeous golden crust.
2. Flip and cook another 5-6 minutes on the other side until the chicken is cooked through (165°F internal temp if you’re checking).
3. In the last minute of cooking, place mozzarella slices on top of each chicken breast. Cover the skillet for about 1 minute to help the cheese get melty. Then remove the chicken to a plate and cover loosely with foil.

Make the Sauce (10 minutes):

1. In the same skillet (don’t clean it! Those chicken bits are flavor gold), add another splash of olive oil if needed. Add the diced onion and cook until it’s soft and translucent, about 3-4 minutes.
2. Toss in the garlic and cook for another 30 seconds until it’s fragrant but not burned.
3. Pour in the white wine if using and let it bubble away for a minute, scraping up all those amazing browned bits from the bottom of the pan.
4. Add the crushed tomatoes, chicken broth, tomato paste, sugar, oregano, and thyme. Stir well and let simmer for about 5 minutes.
5. Lower the heat and stir in the heavy cream and half of the Parmesan cheese. Let it simmer for another minute until it looks silky and delicious.

Bring It All Together (5 minutes):

1. Slice the chicken into strips (or leave whole if you prefer).
2. Add the cooked pasta to the sauce. If it seems too thick, add a splash of that reserved pasta water to loosen it up.
3. Gently toss until everything is coated. Taste and adjust seasonings if needed.
4. Add the chicken back to the pan, nestling it into the pasta, or arrange it on top. Sprinkle with the remaining Parmesan.
5. Remove from heat and scatter the fresh basil all over.

Serve It Up:

Dish it out while it’s hot! If you’re feeling extra, drizzle a little good olive oil on top and add more fresh basil.

Serving Suggestions

• A simple green salad with lemon vinaigrette balances the richness perfectly.
• Garlic bread is never a bad idea. Ever.
• For wine, a medium-bodied Italian red like Chianti or a crisp Pinot Grigio if you prefer white.
• For a complete dinner party menu, start with bruschetta, serve this as the main with a side salad, and finish with tiramisu.

Switch It Up

Get bored easily? Try these twists:

• Veggie Boost: Throw in some sautéed mushrooms, spinach, or roasted cherry tomatoes.
• Spicy Version: Double the red pepper flakes and add a diced jalapeño to the sauce.
• Seafood Swap: Replace chicken with shrimp or scallops (just cook them for way less time).
• Fall Comfort: Add a diced roasted butternut squash to the pasta for a sweet contrast.
• Mediterranean Style: Mix in some kalamata olives, artichoke hearts, and sun-dried tomatoes.

Storage & Leftovers

• This stuff is actually BETTER the next day. Store in an airtight container in the fridge for up to 3 days.
• To reheat, add a splash of water or broth before microwaving to keep it from drying out.
• If you want to prep ahead, make the chicken and sauce separately and store. Cook fresh pasta when you’re ready to eat.
• The sauce freezes well, but the pasta and cheese don’t. If you want to freeze, just save the sauce and make fresh pasta later.

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Questions People Actually Ask

Q: Can I use pre-cooked chicken to save time?
A: Sure! Rotisserie chicken works great. Just shred it and warm it in the sauce, then top with cheese and broil for a minute to melt.

Q: I don’t have fresh mozzarella. Can I use the regular kind?
A: Absolutely. The fresh stuff has a better melt and flavor, but regular shredded mozz will work in a pinch.

Q: Can I make this creamy without using heavy cream?
A: Yep! Try 1/4 cup of Greek yogurt or cream cheese instead. Just mix a little hot sauce into it before adding to prevent curdling.

Q: My sauce is too watery! Help!
A: No worries! Either simmer it uncovered a bit longer to reduce, or mix 1 teaspoon of cornstarch with 1 tablespoon cold water and stir it in.

Q: Can I bake this instead?
A: Totally. Transfer everything to a baking dish, top with extra cheese, and bake at 375°F for about 20 minutes until bubbly.

Q: My picky eater hates chunks of tomato. Any solutions?
A: Use tomato sauce instead of crushed tomatoes, or blend the sauce smooth before adding the cream.

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