This Chicken Mozzarella Pasta is the kind of dinner that has everyone at the table asking for seconds. Juicy, pan-seared chicken breast is tossed with tender pasta in a rich, creamy tomato sauce and topped with melted mozzarella cheese. It’s a wholesome, satisfying meal that comes together in about 30 minutes — and it tastes like something you’d order at a restaurant!
This is one of those recipes that I make on repeat. It’s pure comfort food that the whole family loves, and it is honestly so simple to pull together on a busy weeknight. If you love my Creamy White Chicken Enchiladas or my Baked Ziti, then this one is absolutely going right to the top of your favorites list!
Reader Review
“Made this for my family last night and it was a huge hit! My picky eaters cleaned their plates and my husband said it was the best pasta he’s ever had. This is going into our regular dinner rotation for sure!”
— Kayla
Frequently Asked Questions
What kind of pasta works best for this recipe?
I love using penne or rigatoni here because those little ridges are really good at holding onto the creamy tomato sauce. That said, this recipe is pretty versatile! You can use rotini, bowties, or even spaghetti if that’s what you have on hand. Just use the same amount called for in the recipe card below.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great here and are actually a little more forgiving if you are worried about the chicken drying out. They have a bit more fat which adds a ton of flavor. Just make sure they are cooked to an internal temperature of 165°F.
Can I make this recipe ahead of time?
Yes! You can cook the chicken and sauce ahead of time and store them separately in the refrigerator for up to 2 days. When you are ready to serve, just cook fresh pasta, combine everything in the pan, and heat it all through. Top with fresh mozzarella and you are good to go!
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, you can use half-and-half. The sauce will be a little thinner but still delicious. You could also use plain Greek yogurt stirred in at the very end off the heat — just be careful not to let it boil or it may curdle.
Can I use fresh mozzarella instead of shredded?
Yes, and honestly it is wonderful! Slice fresh mozzarella and lay it right over the top of the pasta in the pan before it goes under the broiler. It gets so melty and delicious. If you are using fresh mozzarella, just pat it dry with a paper towel first so it doesn’t add too much extra liquid to the dish.
How do I store leftover Chicken Mozzarella Pasta?
Allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of chicken broth or water to loosen up the sauce. You can also reheat it in the microwave — just cover it to keep the moisture in.
Can this be frozen?
Yes! This freezes really well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Cover it tightly to protect against freezer burn. When you are ready to eat it, let it thaw overnight in the refrigerator and reheat on the stovetop with a splash of broth.
Ingredients Needed (See Recipe Card Below for the Full Recipe)
- boneless, skinless chicken breasts — cut into bite-sized pieces so they cook quickly and evenly. Boneless chicken thighs work great here too!
- penne pasta — or any pasta you prefer. Rigatoni and rotini are also great options for this dish.
- olive oil — for searing the chicken and getting that nice golden crust.
- butter — adds richness to the sauce and helps build that creamy base.
- garlic — freshly minced garlic is wonderful here but jarred minced garlic works just fine too. Use whichever is easiest for you!
- crushed tomatoes — this is the base of our sauce. Use a good quality brand that you enjoy the flavor of.
- heavy cream — this is what makes the sauce so luxuriously creamy. Half-and-half can be substituted if needed.
- chicken broth — helps build the sauce and adds depth of flavor. I always recommend low or no sodium so you can control the salt level.
- Italian seasoning, garlic powder, salt and pepper — simple pantry seasonings that pack in a ton of flavor.
- red pepper flakes — totally optional but I love just a little bit of heat in this dish. Leave it out if your family is sensitive to spice.
- shredded mozzarella cheese — you can shred your own or use store-bought pre-shredded. Fresh mozzarella also works beautifully here!
- fresh basil or parsley — for garnish. It adds a pop of color and freshness that really pulls the whole dish together.
How to Make Chicken Mozzarella Pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Before draining, reserve about ½ cup of the pasta water — this is liquid gold for loosening up your sauce later! Drain pasta and set aside.
While the pasta is cooking, pat your chicken pieces dry with a paper towel and season generously with Italian seasoning, garlic powder, salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken in a single layer and sear for about 4-5 minutes, flipping halfway through, until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
Reduce heat to medium. In the same pan, melt butter and add the minced garlic. Cook for about 1 minute — just until it’s fragrant. Be careful not to let it burn! Add the crushed tomatoes, chicken broth, and red pepper flakes (if using.) Stir everything together and let the sauce simmer for about 5 minutes so all those flavors can really come together.
Reduce heat to low and stir in the heavy cream. Taste the sauce and adjust seasoning as needed. Add the cooked pasta to the pan and toss until every piece is thoroughly coated. Add the seared chicken back in and stir gently to combine everything. If the sauce feels too thick, add a splash of that reserved pasta water and stir.
Sprinkle the shredded mozzarella cheese evenly over the top of the pasta. Switch your oven broiler to high and place the skillet under the broiler for 2-3 minutes until the cheese is melted, bubbly, and just lightly golden on top. Keep a close eye on it — it can go from perfect to burnt very quickly! Remove from the oven, garnish with fresh basil or parsley, and serve immediately.
Pro Tips for the Best Chicken Mozzarella Pasta
- Don’t skip the sear. Getting a good golden crust on the chicken before it goes into the sauce makes a huge difference in the overall flavor of this dish. Pat the chicken dry and make sure your pan is hot before you add it in.
- Salt your pasta water generously. This is one of the easiest ways to add flavor from the very start. The water should taste almost like mild saltwater.
- Reserve that pasta water! I cannot stress this enough. The starchy pasta water is fantastic for adjusting the consistency of your sauce at the end without watering down the flavor.
- Cook pasta to al dente. Because the pasta is going back into the hot pan with the sauce, you don’t want it to be fully cooked or it will end up overdone and mushy by the time you serve it.
- Use an oven-safe skillet. This makes it so easy to go straight from the stovetop to the broiler without any extra dishes. A cast iron or stainless steel skillet works perfectly here!
What to Serve with Chicken Mozzarella Pasta
This dish is honestly a complete meal all on its own but I love to round it out with some Garlic Bread on the side to soak up all that creamy tomato sauce — it is absolutely irresistible! A simple green salad also pairs really well and adds a fresh, lighter element to balance out all that cheesy, comforting goodness. For a vegetable side, some roasted broccoli or Italian Green Beans are always a fantastic choice with pasta dishes like this one.
Chicken Mozzarella Pasta
Ingredients
- 1½ lbs boneless, skinless chicken breasts cut into 1-inch pieces
- 12 oz penne pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 (15 oz) can crushed tomatoes
- ½ cup low-sodium chicken broth
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ¼ teaspoon red pepper flakes optional
- 1½ cups shredded mozzarella cheese
- fresh basil or parsley for garnish
Instructions
- Bring a large pot of generously salted water to a boil. Cook penne pasta according to package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain and set aside.
- While pasta cooks, pat chicken pieces dry with a paper towel. Season with Italian seasoning, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken in a single layer and cook for 4-5 minutes, flipping halfway through, until golden brown and cooked through (internal temperature of 165°F). Remove chicken from pan and set aside on a plate.
- Reduce heat to medium. Add 2 tablespoons butter to the same pan. Once melted, add 4 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly so it doesn’t burn.
- Add 1 can crushed tomatoes, ½ cup chicken broth, and ¼ teaspoon red pepper flakes (if using.) Stir to combine and let the sauce simmer for 5 minutes.
- Reduce heat to low. Stir in ¾ cup heavy cream. Taste the sauce and adjust salt and pepper as needed.
- Add the cooked penne to the skillet and toss until thoroughly coated in the sauce. Add chicken back in and stir gently to combine. If sauce is too thick, add reserved pasta water a splash at a time until you reach your desired consistency.
- Sprinkle 1½ cups shredded mozzarella evenly over the top of the pasta. Place the skillet under the broiler on high for 2-3 minutes, until cheese is melted and bubbly. Watch it closely!
- Remove from oven, garnish with fresh basil or parsley, and serve immediately.
Looks yummy, the directions make no mention of baking however. But with the chicken not fully cooked and the pasta al dente and the image of the mixture in a baking pan- I made a guess!
Same! I just made it but wondered if id missed the part about baking, nope, as you said chicken isnt cooked and not crispy on top, im baking it now but definitely wont be making again
do we cut up the chicken to small pieces didn’t understand that part…sorry if a dumb question…
I began with a cast iron skillet, and followed the instructions given in the recipe. Due to the chicken not being completely done I stuck the skillet with the prepared dish in the oven for about 15 minutes at 400 degrees. With the addition of adding the skillet to the oven, I will make again.