Chicken Mozzarella Pasta Recipe – Cheesy, Comforting, and Quick

Chicken Mozzarella Pasta is one of those dishes that makes you wonder why you ever settled for takeout. Picture this: tender chicken, creamy mozzarella sauce, and sun-dried tomatoes twirling around perfectly cooked penne. It’s cozy, it’s cheesy, and it’s downright addictive. The best part? This Chicken Mozzarella Pasta comes together in under 30 minutes — even on those nights when you’re running on fumes and your family’s asking, “What’s for dinner?” (again).

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What Is Chicken Mozzarella Pasta?

Think of Chicken Mozzarella Pasta as the Italian comfort food you didn’t know you needed. It’s a marriage of juicy chicken, creamy cheese sauce, and tangy sun-dried tomatoes — all tossed with al dente pasta. It’s got everything: protein, creaminess, and just enough spice to make your taste buds perk up. Whether it’s a date-night dish or a quick weeknight dinner, this pasta earns a permanent spot in your rotation.

Reasons to Try Chicken Mozzarella Pasta

There’s a good reason this Chicken Mozzarella Pasta recipe gets five-star reviews every time. It’s simple, budget-friendly, and tastes like something you’d order at a cozy Italian bistro. You only need one pan (yes, less cleanup!). Plus, that mozzarella sauce — silky, rich, and just a little indulgent — makes it a total crowd-pleaser. Even the pickiest eater at your table won’t resist. Trust me, you’ll find yourself saying, “Just one more bite.”

Ingredients Needed to Make Chicken Mozzarella Pasta

Making the perfect Chicken Mozzarella Pasta starts with simple, wholesome ingredients — the kind you probably already have in your pantry. What makes this dish shine isn’t complicated cooking or fancy techniques; it’s about layering familiar ingredients that come together in one rich, creamy, unforgettable skillet. Think of it as your weeknight Italian escape — without the restaurant bill.

Here’s what you’ll need (and why each ingredient matters):

First, grab 8 ounces of penne pasta — or any short pasta you love. Penne works beautifully because those little ridges trap the creamy mozzarella sauce in every bite. If you’re in the mood for something fun, try rigatoni or farfalle. You can even make it gluten-free with your favorite alternative pasta — the sauce is forgiving and just as delicious.

Next, you’ll need 1 pound of chicken tenderloins, sliced thinly. Tenderloins cook fast, staying juicy and flavorful, but if all you have are chicken breasts, that’s perfectly fine too. Just slice them into even strips so they sear quickly without drying out. I recommend patting the chicken dry and seasoning it right away with ¼ teaspoon each of salt and paprika — that simple combo adds a golden crust and subtle smokiness that makes the creamy sauce pop.

No Italian-inspired dish feels complete without garlic — and in this Chicken Mozzarella Pasta, three freshly minced cloves do the heavy lifting. Garlic is the flavor backbone here, infusing the olive oil and sun-dried tomatoes with that classic, aromatic base you smell before you even taste. Speaking of which — sun-dried tomatoes are the star sidekick in this dish. You’ll need about 4 ounces, finely chopped. They add tanginess, sweetness, and color, balancing out the creamy mozzarella perfectly.

For cooking, reach for two tablespoons of olive oil, ideally extra virgin for the best flavor. It’s what gives the chicken that beautiful golden sear and carries the garlic through the sauce. Then comes the heart of the dish — one cup of half-and-half (or a mix of half cream and half milk if that’s what you have). This creates that velvety, restaurant-worthy sauce without being overly heavy.

Now for the showstopper: one cup of shredded mozzarella cheese. Freshly shredded is key — it melts more smoothly and gives you that signature stretch when you twirl your fork through your Chicken Mozzarella Pasta. If you’re in the mood for extra indulgence, toss in a sprinkle of parmesan for added depth.

Season your sauce with a tablespoon of dried basil, a pinch of ¼ teaspoon red pepper flakes, and a final ¼ teaspoon of salt (or more, depending on taste). The basil brings a sweet, herby lift that makes the dish sing, while the red pepper flakes give it just the right amount of kick — enough to warm your palate without overpowering it.

Finally, don’t forget to save ½ cup of your pasta cooking water before draining. This small step can make or break your sauce. That starchy water works wonders for loosening the mozzarella cream sauce, giving it a glossy finish that clings to every piece of pasta.

If you’ve tried dishes like my Marry Me Chicken Pasta or Creamy Chicken Pasta Soup Recipe, you’ll know how a handful of simple ingredients can create a luxurious, comforting meal. This Chicken Mozzarella Pasta follows that same philosophy — quick prep, big payoff, and every bite loaded with flavor.

And if you want to turn dinner into a cozy Italian feast, pair it with a bowl of our Roasted Acorn Squash Soup or a light side like Mediterranean Chicken Soup. Together, they create the kind of meal that makes even a Tuesday night feel special.

Instructions to Make Chicken Mozzarella Pasta

Making Chicken Mozzarella Pasta is easier than it looks — the kind of meal that tastes like it came from a cozy Italian restaurant, but you made it right in your own kitchen. The trick is in the layering: building flavor from the pan up, letting the sauce, chicken, and pasta come together into one creamy, cheesy, can’t-stop-eating-it bite.

Follow these detailed, foolproof steps, and you’ll have a dish your family will beg you to make again and again.

Step 1: Cook the Pasta to Perfection

Start by bringing a large pot of salted water to a boil — about 4 to 5 quarts. Once it’s bubbling, drop in 8 ounces of penne pasta and cook it until it’s just al dente. That means tender but still slightly firm when you bite into it. Overcooked pasta will go mushy once it hits the sauce, so keep an eye on the timer (usually around 9–11 minutes).

Before you drain the pasta, scoop out ½ cup of the pasta cooking water and set it aside. This starchy water is your secret weapon for achieving that luscious, clingy mozzarella sauce later.

If you love creamy one-pot pasta dinners, you’ll also want to try my One Pot Creamy Garlic Pasta. It’s another quick, family-friendly recipe that’s perfect for busy weeknights.

Drain the pasta, drizzle it lightly with olive oil to prevent sticking, and set it aside while you prepare the sauce.

Step 2: Season and Sear the Chicken

Next comes the protein hero of our Chicken Mozzarella Pasta: juicy, flavorful chicken. Take 1 pound of chicken tenderloins and slice them thinly so they cook evenly. Pat them dry with paper towels — this helps them brown beautifully.

In a small bowl, combine ¼ teaspoon each of salt and paprika. Rub this simple seasoning all over the chicken. The paprika gives the meat that warm, golden color while the salt helps lock in moisture.

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once it shimmers, lay the chicken pieces in a single layer — don’t overcrowd the pan or they’ll steam instead of sear. Let them cook for about 1–2 minutes per side until they’re lightly browned and just cooked through. You’re not looking for deep browning, just enough color to develop flavor.

Remove the chicken from the skillet and set it aside on a plate. You’ll add it back later once the sauce is ready.

If you’re craving more comforting chicken dinners after this one, check out my Cheesy Baked Chicken Fajita Casserole — it’s loaded with melty cheese and bold flavors too.

Step 3: Sauté the Garlic and Sun-Dried Tomatoes

In the same skillet (don’t you dare wash it — those golden bits at the bottom are flavor gold), lower the heat to medium and add 3 minced garlic cloves. Stir constantly for about 30 seconds until fragrant — you’ll smell that rich, buttery aroma right away.

Then, toss in 4 ounces of chopped sun-dried tomatoes and cook for another minute or so. This step is where Chicken Mozzarella Pasta really starts building its signature depth of flavor — the tomatoes release their oil and sweetness, mixing perfectly with the garlic and olive oil.

Scoop the tomatoes and garlic out with a slotted spoon and set them aside for now. Keep as much of that flavorful oil in the pan as possible — it’ll be the base for your creamy mozzarella sauce.

Step 4: Create the Creamy Mozzarella Sauce

Here’s where the magic happens. Turn the heat to low and pour in 1 cup of half-and-half (or a mix of ½ cup milk and ½ cup cream). Let it gently warm and start to simmer — don’t let it boil, or it could curdle.

Now, whisk in 1 cup of shredded mozzarella cheese a handful at a time, stirring constantly until it melts into a smooth, glossy sauce. You’ll know it’s ready when it coats the back of a spoon.

If the sauce feels too thick, stir in a splash or two of the reserved pasta water until it reaches that perfect silky consistency. The starch in the water helps the sauce hug every piece of pasta like a creamy blanket.

To bring in some herby balance, add 1 tablespoon of dried basil, ¼ teaspoon red pepper flakes, and another pinch of salt. Taste as you go — this is where you can adjust the heat or saltiness to your liking.

This sauce is the soul of Chicken Mozzarella Pasta — creamy, cheesy, and just a little spicy. If you love this type of cozy, spoon-licking sauce, you might also enjoy my Creamy Smothered Chicken and Rice. It’s another rich, comfort classic with a similar creamy twist.

Step 5: Combine Everything Together

Now it’s time to bring your masterpiece together. Return the cooked chicken, sautéed sun-dried tomatoes, and the drained pasta to the skillet. Gently toss everything to coat the pasta evenly in that luscious mozzarella sauce.

If the sauce looks too thick, add another small splash of the reserved pasta water until it’s just right — creamy but not runny.

Let everything cook together for about 1–2 minutes, stirring frequently. This short simmer lets the pasta absorb the sauce and meld all those flavors beautifully.

Taste and season again with a little extra salt, pepper, or red pepper flakes if needed. For an optional garnish, sprinkle some fresh basil leaves or a handful of shredded mozzarella on top.

And there you have it — your Chicken Mozzarella Pasta is ready to serve!

Step 6: Serve and Enjoy

Spoon generous portions of Chicken Mozzarella Pasta into warm bowls and serve it immediately while the sauce is silky and bubbling. Pair it with a crisp side salad or some crusty garlic bread to soak up all that extra sauce.

This dish also pairs wonderfully with soups like my Italian Chicken and Autumn Veggie Soup or a cozy Roasted Pumpkin Soup Recipe.

If you’re making it for guests, drizzle a bit of olive oil over the top and add a light sprinkle of parmesan — it’ll look straight out of a restaurant.

Now take that first bite — creamy, cheesy, garlicky perfection. You’ve officially mastered Chicken Mozzarella Pasta, and dinner will never be boring again.

What to Serve with Chicken Mozzarella Pasta

Pair this creamy Chicken Mozzarella Pasta with a crisp green salad or a side of roasted vegetables. Crusty garlic bread is practically a requirement — it’s perfect for scooping up every last drop of sauce. If you want a full Italian-inspired dinner, serve it alongside our Roasted Acorn Squash Soup or a light Mediterranean Chicken Soup.

Key Tips for Making Chicken Mozzarella Pasta

• Don’t overcook the pasta. Slightly underdone pasta finishes cooking in the sauce.
• Reserve pasta water! It’s liquid gold — helps make your sauce perfectly creamy.
• Use freshly shredded mozzarella. Pre-shredded can clump or turn rubbery.
• Add the basil last. Dried or fresh, adding it at the end keeps its flavor vibrant.
• Spice it up. A few extra red pepper flakes add the perfect heat balance.

Storage and Reheating Tips for Chicken Mozzarella Pasta

Got leftovers? Lucky you. Store in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or water and warm gently on the stove — it’ll revive that creamy texture. Avoid the microwave if possible; it can make the sauce split. For a freezer-friendly version, store the sauce and pasta separately to keep that fresh flavor intact.

FAQs

Q: Can I use chicken breasts instead of tenderloins?
Absolutely — just slice them thin for quicker cooking.

Q: Can I make this with a different cheese?
Yes! Try provolone, fontina, or even a little parmesan for added depth.

Q: How can I make this lighter?
Use milk instead of cream and skip extra cheese. You’ll still get plenty of flavor.

Q: Is it spicy?
Not really, but you can dial the red pepper flakes up or down to suit your taste.

Q: Can I make it ahead of time?
Yes, but store the sauce and pasta separately for best texture.

Final Thoughts

Chicken Mozzarella Pasta isn’t just dinner — it’s comfort in a skillet. It’s one of those dishes that feels fancy enough for guests but easy enough for a Wednesday night. Creamy, garlicky, and bursting with Italian flair, it’ll easily join your list of “keeper” recipes.

If you loved this dish, you might also enjoy our Cheesy Penne with Garlic Butter Ground Beef or this cozy Creamy Chicken Pasta Soup Recipe.

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