Chicken Mozzarella Pasta
A comforting and creamy pasta dish featuring tender chicken, a rich tomato sauce, and melted mozzarella cheese, perfect for any occasion.
Ingredients
Pasta and Chicken
- 300 g pasta (penne or your choice)
- 300 g chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 can (400 g) crushed tomatoes
- 0.5 cup heavy cream
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Optional: red pepper flakes for heat
Instructions
Preparation
- Prep your workspace and ingredients. Chop the chicken into bite-sized pieces and mince the garlic.
- Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.
- Drain the pasta and set aside, reserving a bit of pasta water.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, season with salt, pepper, and Italian herbs. Cook for 5-7 minutes until golden and cooked through.
- Remove chicken from the skillet and set aside. In the same skillet, add the minced garlic and sauté until fragrant.
- Add the crushed tomatoes to the skillet and bring to a gentle simmer for about 5 minutes.
- Stir in the heavy cream, simmer for an additional 2-3 minutes.
- Add the cooked chicken back to the skillet and mix well. Then add the drained pasta and toss gently.
- Sprinkle the shredded mozzarella and Parmesan over the pasta. Stir until the cheeses melt.
- If desired, add red pepper flakes and toss to combine.
Serving
- Garnish with fresh basil leaves and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to avoid drying out.