Chicken mozzarella pasta is the kind of weeknight dinner that earns a permanent spot in your rotation after just one bite. Tender chicken, melty mozzarella, and penne all come together in a rich, creamy tomato sauce that tastes like something you’d order at a restaurant — but made right in your own kitchen. I started making this on hectic Tuesday nights when takeout felt tempting, and it never once let me down.
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Ingredients for Chicken Mozzarella Pasta
I’ve tested this recipe many times and every ingredient here earns its place. I always use boneless skinless chicken breasts — they cook fast, slice clean, and soak up the sauce beautifully. Grab these before you start:
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 2 tbsp olive oil, divided — I recommend a good extra virgin olive oil for the best flavor
- 3 cloves garlic, minced
- ½ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream — in my experience, full-fat cream gives the sauce the richest, silkiest texture
- 1 cup chicken broth
- 8 oz penne pasta
- 1 cup shredded mozzarella cheese — I usually grate my own block for a much smoother melt
- ¼ cup grated Parmesan cheese
- ¼ cup fresh basil, chopped (or 1 tsp dried basil)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Step-by-Step Instructions
In my experience, having everything prepped before the heat goes on makes this recipe feel almost effortless. Follow these steps and dinner is on the table in about 30 minutes.
Step 1: Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until just al dente — it will finish cooking in the sauce, so pull it a minute early. Drain and set aside.
Step 2: Pat the chicken breasts dry, then season both sides generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side until deep golden and cooked through with no pink remaining in the center. Transfer to a cutting board, let it rest for 5 minutes, then slice into thin strips. Resting is key — skip it and you lose all those juices.
Step 3: In the same skillet, add the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant and just starting to turn golden. Add the red pepper flakes and cook for 30 more seconds.
Step 4: Pour in the diced tomatoes, heavy cream, and chicken broth. Stir everything together and bring to a gentle simmer. Let the sauce cook uncovered for 5 to 7 minutes, stirring occasionally, until it thickens slightly and deepens in color.
Step 5: Add the drained pasta and sliced chicken to the skillet. Toss well so everything is coated in that creamy tomato sauce.
Step 6: Remove from heat and stir in the shredded mozzarella and Parmesan. The residual heat melts the cheese without making it rubbery — this is why you take it off the burner first. Fold in the fresh basil, top with parsley if using, and serve right away.
Perfect Pairings for Chicken Mozzarella Pasta
This creamy, cheesy pasta pairs best with sides that add freshness or crunch to balance out the richness. Here are my go-to pairings for a complete meal:
Fresh Green Salad: A simple salad with mixed greens and a light lemon vinaigrette is the perfect contrast to the creamy sauce — bright, crisp, and refreshing alongside every bite.
Warm Garlic Bread: Nothing beats mopping up extra sauce with crusty garlic bread. The crunch and buttery flavor complement this dish perfectly every single time.
Steamed Broccoli or Roasted Asparagus: Lightly steamed broccoli or roasted asparagus adds color, fiber, and balance to the plate without overpowering the pasta. If you love easy chicken and veggie combos, this Easy Chicken Breast and Green Beans is another great side idea.
Caprese Salad: Fresh tomatoes, mozzarella, and basil mirror the core flavors already in this dish and make for a beautiful, restaurant-worthy starter.
Another Creamy Pasta Night: If your family loves this kind of dish, you’ll also want to try this Creamy Cajun Chicken Pasta for your next pasta night — same easy skillet method with a bold, spicy twist.
A Cozy Casserole Option: On nights when you want something even heartier, this Spicy Southern Cheesy Chicken Spaghetti Casserole is the kind of comfort food the whole table will talk about.
Storage and Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it sits, so give it a stir before sealing.
When reheating, I recommend adding a small splash of chicken broth to the skillet over low heat. This brings the sauce right back to life without drying out the pasta or making the chicken tough. The microwave works too — just cover the bowl and heat in 60-second intervals, stirring between each one.
Pro tip: cook the pasta and the sauce separately and store them in the fridge if you want to get ahead. Combine and heat everything together just before serving for the freshest result. This chicken mozzarella pasta also holds up well for easy next-day lunches.
FAQs
Can I use a different pasta shape for this recipe?
Yes! Rigatoni, rotini, or fusilli all work well here. The key is choosing a shape that holds onto the creamy sauce — anything with ridges or curves is a great pick.
What can I substitute for mozzarella?
Provolone, fontina, or a blend of Italian cheeses all melt beautifully in this sauce. I recommend avoiding low-moisture pre-shredded versions since they tend to clump rather than melt smoothly.
Can I make this recipe ahead of time?
You can cook the chicken and sauce up to a day ahead and refrigerate them separately. Cook fresh pasta just before serving, then combine and reheat everything together in the skillet for the best texture.
Chicken Mozzarella Pasta
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions until just al dente, pulling it about 1 minute early. Drain and set aside.
- Pat chicken breasts dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 5 to 6 minutes per side until golden and cooked through. Transfer to a cutting board, rest 5 minutes, then slice into thin strips.
- In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Add red pepper flakes and cook 30 more seconds.
- Pour in diced tomatoes, heavy cream, and chicken broth. Stir to combine and bring to a gentle simmer. Cook uncovered for 5 to 7 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the drained pasta and sliced chicken to the skillet. Toss well to coat everything in the sauce.
- Remove from heat. Stir in shredded mozzarella and Parmesan until melted and creamy. Fold in fresh basil, garnish with parsley if desired, and serve immediately.
