Chicken Mozzarella Pasta Recipe

Name: Chicken Mozzarella Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound penne or rigatoni; 2 tablespoons olive oil, plus more for drizzling; 2 boneless, skinless chicken breasts, cut into bite-size pieces; Salt and freshly ground black pepper; 2 cloves garlic, minced; 1 large onion, finely diced; One 25-ounce jar good-quality marinara sauce; 1/2 teaspoon crushed red pepper flakes, or more to taste; 2 tablespoons minced fresh parsley; 8 ounces fresh mozzarella, cut into medium cubes; 1/4 cup Parmesan shavings, plus grated Parmesan, for serving; 12 basil leaves, cut into chiffonade

Servings: persons

1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade

1
Cook the pasta according to the package directions.
2
Heat the olive oil in a skillet over medium-high heat.
3
Add the chicken pieces in a single layer and sprinkle with salt and pepper.
4
Allow to cook, without stirring, until golden, about 2 minutes.
5
Stir the chicken around to brown it on all sides.
6
Remove to a plate.
7
In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking.
8
Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
9
Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water.
10
Stir until the onions and garlic are mixed in, then add the chicken back into the skillet.
11
Add the parsley and stir to combine, then allow it to simmer, stirring occasionally, for 7 to 8 minutes.
12
Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella.
13
Let it sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
14
Drain the pasta and pour it onto a platter.
15
Drizzle with a little olive oil.
16
Immediately sprinkle on the Parmesan shavings.
17
Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of basil and serve immediately!

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound penne or rigatoni, 2 tablespoons olive oil, plus more for drizzling, 2 boneless, skinless chicken breasts, cut into bite-size pieces, Salt and freshly ground black pepper, and more.

Yes, Chicken Mozzarella Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Mozzarella Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions