Chicken Mozzarella Pasta

Seared chicken strips join a quick tomato cream sauce built right in the same skillet, then get tossed with pasta and melted mozzarella for a rich, saucy dinner. Diced tomatoes and a splash of chicken broth balance the richness of the cream, while fresh basil keeps it tasting bright. It's a straightforward, one-skillet meal that comes together in about 30 minutes.

Seared chicken and pasta toss together in a creamy tomato sauce with melted mozzarella and fresh basil.

Why You'll Love This Recipe

• Fast: ready in about 30 minutes (10 min prep, 20 min cook)
• Simple: 13 everyday ingredients
• Feeds the family: 4 servings
• Light: about 523 calories per serving

Ingredients

• 2 boneless (skinless chicken breasts)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (optional)
• 1 can (14.5 ounces diced tomatoes)
• 1 cup heavy cream
• 1 cup chicken broth
• 8 ounces penne pasta
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil (chopped (or 1 teaspoon dried basil))
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

1. Cook the penne according to the package instructions until al dente, then drain and set aside.
2. Season the chicken breasts with salt and pepper, cook them in 1 tablespoon of olive oil over medium-high heat for 5 to 6 minutes per side, until fully cooked, then let rest before slicing into strips.
3. Add the remaining olive oil and minced garlic to the same skillet and cook for about a minute, until fragrant, then stir in the red pepper flakes if using and cook for another 30 seconds before adding the diced tomatoes, heavy cream, and chicken broth, and simmering for 5 to 7 minutes until slightly thickened.
4. Add the cooked pasta and sliced chicken to the skillet with the sauce, stirring to coat everything.
5. Stir in the shredded mozzarella and grated Parmesan until melted and well combined, then mix in the chopped basil.
6. Remove from the heat, garnish with extra basil and parsley if desired, and serve immediately while warm.

Cooking Tips

• Let the chicken rest a few minutes before slicing so it stays juicy.
• Simmer the sauce until it thickens slightly before adding the pasta so it clings better.
• Stir the cheese in gradually so it melts smoothly into the sauce.

Substitutions

• Half-and-half can replace heavy cream for a lighter sauce.
• Rotisserie chicken can replace freshly cooked chicken breast.
• Fresh mozzarella can be used instead of shredded for a creamier melt.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently on the stovetop with a splash of cream or broth to loosen the sauce.

Serving Suggestions

• Top with extra Parmesan and fresh basil.
• Serve with garlic bread on the side.
• Add a simple green salad to round out the meal.

Nutrition (per serving)

Nutrient	Amount
Calories	523 kcal

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