Chicken Mozzarella Pasta: This is the easiest pasta in the world! And one of my favorites! Into the finished sauce, stir in the chunks of fresh mozzarella. By the time you are about to serve this chicken mozzarella pasta, the cheese is already nice, soft, and melty.
Chicken and pasta are two of my favorite combination. I have been making this chicken mozzarella pasta for years and it’s still never failed me! It’s easy, quick, and absolutely delicious!
Heaty, packed with cheese, and exploding in carbs! The secret is the pasta and sauce should be incredibly hot and the mozzarella super soft! This pasta is crazy good and ridiculously easy to make. This is indeed a complete package!
Enjoy this scrumptious chicken mozzarella pasta without a whole lot of fuss.
What You Need To Make This Chicken Mozzarella Pasta
- Penne Or Rigatoni
- Olive Oil
- Boneless, Skinless Chicken Breasts
- Salt And Pepper
- Large Onion
- Good Quality Marinara Sauce
- Crushed Red Pepper Flakes
- Minced Fresh Parsley
- Fresh Mozzarella
- Parmesan Shavings
- Extra Parmesan – for serving
- Whole Basil Leaves (chiffonade)
To make this recipe gluten-free (you should use these ingredients instead):
- Use gluten-free pasta such as Barilla.
- Checked the label for any gluten ingredients before purchasing marinara sauce.
Steps To Make Chicken Mozzarella Pasta
Step 1: Grab one onion, peel it, cut it in half, and create vertical slices, then horizontal slices. Dice the onion.
Step 2: Minced some garlic.
Step 3: Slice the chicken breasts across the middle before cutting them into strips. Slice the strips into bite-size pieces.
Step 4: Drizzle olive oil in a big skillet over medium-high heat. Place the chicken into the hot skillet in a single layer, then sprinkle with salt and pepper. Allow the chicken pieces to sit in the pan for 3 minutes or so, undisturbed.
Step 5: Stir the chicken around for a few minutes until the outside is slightly golden.
Step 6: To a plate, set the chicken aside.
Step 7: In the same skillet you cooked the chicken, throw in the onions and garlic. Quickly stir for a few minutes until the onions are deep golden brown.
Step 8: Pour in the marinara sauce and stir well.
Step 9: Sprinkle with red pepper flakes to give the sauce a nice kick.
Step 10: Then, splash in half a cup of water.
Step 11: Return the chicken to the pan and stir well until combined.
Step 12: In the meantime, mince up some fresh parsley.
Step 13: Throw the fresh parsley into the sauce and stir well. Cook for another 7 to 8 minutes, stirring often. Add extra red pepper flakes according to your liking or water to thin out the sauce.
Step 14: Slice a ball of fresh mozzarella into cubes.
Step 15: In the meantime, drain the pasta. Place the cooked and drained pasta on a plate and drizzle with a little olive oil. All over the pasta, sprinkle some Parmesan shavings.
Step 16: Stir the sauce and throw in the mozzarella chunks. Stir gently until the mozzarella is incorporated, and allow the sauce to sit for a few minutes.
Step 17: Spoon the sauce over the pasta once the mozzarella is beginning to soften yet still in nice big chunks. Garnish with some fresh chopped basil and more Parmesan shavings.
Frequently Asked Questions
Can I add other ingredients to this dish?
Absolutely! I love to add crumbled crispy bacon on top before serving.
Chicken Mozzarella Pasta
Delicious, and easy to make with chunks of fresh mozzarella. This chicken mozzarella pasta is one of the best and easiest pasta recipes!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: Italian
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
1 pound Penne Or Rigatoni
2 tablespoons Olive Oil, Plus More For Drizzling
2 tablespoons Minced Fresh Parsley
1 whole Large Onion, Finely Diced
1 jar (25 oz.) Good Quality Marinara Sauce
2 cloves Garlic, Minced
1/2 teaspoon Crushed Red Pepper Flakes (more To Taste)
1/2 cup Water
8 ounces weight Fresh Mozzarella, Cut Into Medium Cubes
1/4 cup Parmesan Shavings
Salt And Pepper
12 whole Basil Leaves (chiffonade)
Extra Parmesan, For Serving
Following the package directions, cook the pasta.
In a big skillet, heat the olive oil over medium-high heat. Once hot, add the chicken pieces in one layer and season with salt and pepper. Cook for about 2 minutes without stirring until the chicken pieces are golden. Then, stir and cook until all sides are browned. To a plate, move the browned chicken.
Sauté the onions and garlic in the now-empty skillet for about 2 to 3 minutes until the onions are deeply golden.
Adjust the heat to low, then add the marinara sauce, red pepper flakes, and water. Stir well. Return the chicken to the pan. Stir in the parsley and let everything simmer for about 7 to 8 minutes, stirring often.
Once the sauce is bubbly and very hot, gently stir in the mozzarella. Allow it to sit for 2 to 3 minutes, undisturbed until the mozzarella is very soft.
Into a platter, transfer the cooked and drained pasta. On top, drizzle a little olive oil and quickly sprinkle with 1/4 c. Parmesan shavings or grated Parmesan. Add the sauce on top and garnish with more Parmesan and basil. Serve right away. Enjoy!
Make sure the mozzarella is very soft but still has visible chunks. I think it’s better to have firm chunks of mozzarella instead. Anyway, you can heat it a little more to get your preferred cheese consistency.
How To Make it Gluten-free:
Use gluten-free pasta such as Barilla.
- Serving Size: 1 serving
- Calories: 435
- Sugar: 3.9 g
- Sodium: 814.6 mg
- Fat: 9.4 g
- Carbohydrates: 61.3 g
- Protein: 25.9 g
- Cholesterol: 16.1 mg
Keywords: Chicken Mozzarella Pasta
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