Creamy Chicken Mozzarella Pasta (Ready in 40 Mins!)

There’s a special kind of magic in a dish that feels both incredibly comforting and wonderfully elegant, and for me, that’s this Chicken Mozzarella Pasta. I still remember the first time I made it; the aroma of garlic and oregano filled my kitchen, promising something amazing. The result was this perfect harmony of creamy tomato sauce, tender chicken, and glorious pockets of melted mozzarella. It’s a dish that instantly makes any weeknight feel special, much like my family’s other go-to comfort meal, a hearty cheeseburger macaroni.

What Makes This Chicken Mozzarella Pasta So Special?

What I adore most about this recipe is how it delivers a restaurant-quality meal with such minimal effort. In just 15 minutes of prep and 25 minutes of cooking, I can have a stunning dish on the table. It uses simple, beautiful ingredients like fresh basil, heavy cream, and real mozzarella to create a sauce that tastes like it simmered for hours. This Chicken Mozzarella Pasta proves that you don’t need a lot of time to create something truly memorable and delicious.

The Key Ingredients You’ll Need

For this Chicken Mozzarella Pasta, I always insist on using fresh mozzarella pearls; they melt into gooey, cheesy pockets that are just irresistible. Also, using a good can of crushed tomatoes is my secret for a rich, flavorful sauce base that tastes authentically Italian every single time.

Sofia

Creamy Chicken Mozzarella Pasta

A comforting and cheesy pasta dish featuring tender pan-seared chicken, a rich tomato-basil sauce, and gooey melted mozzarella. Perfect for a weeknight family dinner!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 680

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken & Pasta

• 12 oz Penne Pasta
• 1 lb Boneless, Skinless Chicken Breasts about 2 large breasts, pounded to even thickness
• 2 tbsp Olive Oil divided
• 1 tsp Salt divided
• 1/2 tsp Black Pepper
• 1/2 tsp Garlic Powder

For the Tomato Sauce

• 1 small Yellow Onion finely chopped
• 4 cloves Garlic minced
• 28 oz Crushed Tomatoes one large can
• 1 tsp Dried Oregano
• 1/4 tsp Red Pepper Flakes optional, adjust to taste
• 1/2 cup Heavy Cream at room temperature

For Assembly

• 8 oz Fresh Mozzarella Cheese torn into bite-sized pieces or cubed
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup Fresh Basil chopped, plus more for garnish

Equipment

• Large Skillet or Dutch Oven
• Large pot
• Cutting Board
• Knife

Method

 

Cook Pasta and Prepare Chicken

• Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
• While the pasta is cooking, pat the chicken breasts dry and season both sides with 1/2 tsp salt, the black pepper, and garlic powder.
• Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing into strips.

Make the Creamy Tomato Sauce

• Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same skillet. Add the chopped yellow onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
• Pour in the can of crushed tomatoes, dried oregano, red pepper flakes (if using), and the remaining 1/2 tsp of salt. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a simmer and let it cook for 5 minutes, allowing the flavors to meld.
• Reduce the heat to low and slowly stir in the heavy cream until the sauce is smooth and creamy. Taste and adjust seasoning if necessary.

Assemble the Dish

• Add the drained pasta, sliced chicken, and about 1/2 cup of the reserved pasta water to the skillet with the sauce. Stir gently to coat everything evenly. If the sauce is too thick, add a little more pasta water until it reaches your desired consistency.
• Stir in the grated Parmesan cheese and the chopped fresh basil.
• Scatter the torn fresh mozzarella pieces over the top of the pasta. Cover the skillet with a lid and let it sit for 2-3 minutes, or until the mozzarella is completely melted and gooey. Garnish with additional fresh basil before serving.

Notes

For an extra golden, bubbly top, place the oven-safe skillet under the broiler for 1-2 minutes after adding the mozzarella. Watch carefully to prevent burning. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

How I Make Chicken Mozzarella Pasta

I start by getting the penne cooking while I season and sauté the chicken until it’s golden. Then, in the same pan, I build that gorgeous sauce—softening the onion and garlic before adding tomatoes and herbs. Once it’s fragrant, I stir in the heavy cream and parmesan. It’s a much quicker sauce than my classic bolognese pasta, but just as satisfying. Finally, I combine everything, adding the fresh mozzarella at the end to melt perfectly.

My Tips for the Perfect Outcome

• Cook your pasta just until al dente; it will finish cooking in the sauce.
• Use fresh mozzarella torn into pieces for the best, melt-in-your-mouth texture.
• Don’t be shy with fresh basil at the end—it adds a bright, fresh finish to this Chicken Mozzarella Pasta.

How I Serve and Store This Dish

I love serving this pasta hot, straight from the skillet, with a simple green salad and some crusty garlic bread to soak up every bit of the creamy sauce. If we have any leftovers, I store them in an airtight container in the refrigerator for up to three days. I find it reheats best in a saucepan over low heat with a splash of milk or cream to restore its wonderful texture.

Conclusion

This recipe holds a special place in my heart, and I truly hope this Chicken Mozzarella Pasta brings as much joy to your table as it does to mine. If you try it, I’d absolutely love to hear what you think and see your creations in the comments below!

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