Chicken Mozzarella Pasta

There are some weeknights when the day has been so long, the thought of cooking feels monumental. That’s when I turn to dishes that deliver maximum comfort with minimal stress. This Creamy Tomato Chicken Mozzarella Pasta is that dish. From the moment garlic hits hot oil, my kitchen fills with an aroma that promises something wonderful. It’s a recipe that feels like a warm, cheesy hug in a bowl, a guaranteed way to bring my family to the table. It shares that same crowd-pleasing quality as another favorite, this Cheeseburger Macaroni. This Chicken Mozzarella Pasta is my recipe for a cozy evening.

You’re Going to Love This Recipe, Here’s Why

What I adore most about this recipe is its incredible efficiency without sacrificing an ounce of flavor. It’s a complete meal that I can get on the table in about 40 minutes flat, with just 15 minutes of active prep and 25 minutes of cooking. For me, that’s a weeknight miracle! It uses ingredients I almost always have on hand, like penne, chicken broth, and canned tomatoes, but it’s the trio of heavy cream, grated Parmesan, and fresh mozzarella that transforms it into something truly special and indulgent. It’s simple enough for a Tuesday but so rich and satisfying that I’ve even served it to friends for a casual weekend dinner. It never fails to impress.

Let’s Talk About the Ingredients

For this recipe, I always reach for a ball of fresh mozzarella; tearing it creates pockets of glorious, melted cheese that you can’t get from pre-shredded varieties. I also find that using fire-roasted crushed tomatoes adds a subtle smoky depth. It’s these small choices that make my Parmesan Chicken Pasta so memorable.

Layla

Creamy Tomato Chicken Mozzarella Pasta

Tender pan-seared chicken and penne pasta tossed in a rich, creamy tomato sauce, then topped with bubbly, melted mozzarella. A perfect one-pan comfort meal for any night of the week.

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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 and Pasta

• 1 lb boneless, skinless chicken breasts cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground
• 12 oz penne pasta or other short pasta

For the Creamy Tomato Sauce

• 1 tbsp olive oil
• 1 medium yellow onion finely chopped
• 4 cloves garlic minced
• 28 oz can crushed tomatoes
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes optional, for a little heat

For Topping

• 8 oz fresh mozzarella ball patted dry and torn or sliced
• 1/4 cup fresh basil leaves chopped or torn, for garnish

Equipment

• Large oven-safe skillet or Dutch oven
• Large Pot
• Cutting board
• Knife

Method

 

Cook the Pasta

1. 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 pasta water. Drain the pasta and set aside.

Prepare and Cook the Chicken

1. While the pasta is cooking, pat the chicken breast cubes dry with a paper towel. In a medium bowl, toss the chicken with Italian seasoning, garlic powder, salt, and pepper until evenly coated.
2. Heat 1 tbsp of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the seasoned chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Make the Sauce

1. Reduce the heat to medium. Add the remaining 1 tbsp of olive oil to the same skillet. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
2. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, stirring constantly.
3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the crushed tomatoes and stir to combine. Bring the sauce to a simmer and cook for 5 minutes to allow the flavors to meld.
4. Reduce the heat to low. Slowly stir in the heavy cream and grated Parmesan cheese until the sauce is smooth and creamy. Season with additional salt and pepper to taste.

Assemble and Finish

1. Return the cooked chicken and the drained pasta to the skillet. Stir everything together until the chicken and pasta are well-coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
2. Top the pasta evenly with the torn or sliced fresh mozzarella. You can either cover the skillet with a lid for 2-3 minutes to melt the cheese, or for a bubbly, golden-brown top, place the skillet under the broiler for 1-2 minutes (watch carefully to prevent burning).
3. Remove from the heat (or broiler), garnish with fresh basil, and serve immediately.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations: For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper. You can also use boneless, skinless chicken thighs instead of breasts.
Cheese: For an extra cheesy dish, feel free to use a combination of shredded low-moisture mozzarella and fresh mozzarella.

My Approach to Making Creamy Tomato Chicken Mozzarella Pasta

I always start by getting my pasta water boiling it’s all about multitasking! While the penne cooks, I focus on the chicken, seasoning it generously before searing it until golden. I set the chicken aside and use that same skillet to build my sauce.

I soften the onion and garlic in the chicken drippings for a great flavor base. Then, I pour in the crushed tomatoes, broth, and cream, letting it simmer into a velvety sauce. A dash of red pepper flakes adds warmth. It’s a process of layering flavors that I love, much like my spicy Cajun Shrimp Pasta. Finally, I stir in the cooked pasta and Parmesan, nestle the chicken back in, and top it all with torn mozzarella and fresh basil.

My Tips for the Perfect Outcome

• Cook the pasta just shy of al dente; it will finish cooking in the sauce.
• Use fresh mozzarella torn into pieces for the best creamy, melted texture.
• Don’t skip the fresh basil—it adds a bright, fresh finish.

How I Serve and Store This Dish

I love bringing the whole skillet directly to the table for serving—it feels so rustic and inviting! I serve it with extra Parmesan cheese and some crusty garlic bread for soaking up every drop of the incredible sauce. Leftovers are rare, but they store wonderfully in an airtight container in the fridge for up to 3 days. It reheats beautifully, making it just as good as my make-ahead Philly Cheesesteak Pasta.

Can I use a different protein in this recipe?

Absolutely! This recipe is wonderful with sliced Italian sausage or even shrimp. Just adjust the cooking time to ensure the protein is cooked through before you add it back into the rich tomato sauce at the end.

How can I make the sauce even richer and creamier?

For an extra decadent touch, I sometimes stir in a spoonful of mascarpone or full-fat cream cheese along with the heavy cream. It melts beautifully and adds a subtle, tangy richness that complements the tomato base perfectly.

Is it possible to add some vegetables to this dish?

Yes, and I highly encourage it! I often toss in a few large handfuls of fresh spinach at the very end and let it wilt right into the sauce. Sautéed mushrooms or roasted red peppers are also fantastic additions.

What can I use as a substitute for heavy cream?

If you’re out of heavy cream, half-and-half is the next best thing for a creamy result. You could also try full-fat coconut milk for a dairy-free option, though it will slightly alter the final flavor profile.

This Creamy Tomato Chicken Mozzarella Pasta holds a special place in my heart, and I truly hope it brings as much joy to your dinner table as it does to mine. It’s my proof that simple ingredients can create something truly spectacular. If you try it, I’d love to hear about it!