Chicken Mozzarella Pasta Recipe

Is there anything better than a creamy, cheesy pasta dish that comes together in under 30 minutes? I don’t think so. This Chicken Mozzarella Pasta has become one of my go-to weeknight meals. It’s simple, flavorful, and honestly feels like you’re eating at a little Italian trattoria—even though you’re just at your own kitchen table, probably still in your sweatpants (I know I am). With tender chicken, sun-dried tomatoes, and a dreamy mozzarella sauce, it checks all the boxes for comfort food while still being just sophisticated enough to serve for guests.

What makes this dish so special? It’s the balance of flavors—savory chicken, sweet sun-dried tomatoes, and that rich, creamy mozzarella sauce. The best part? You probably already have most of these ingredients in your pantry or fridge. If you’re like me, you’ll find yourself craving it again before you’ve even finished the last bite.

this RECIPE

A memory in every bite 🍝

This recipe brings me back to the first time I tried something like it on a trip to Italy. I was wandering the cobblestone streets of Rome, and I stumbled upon a small family-run restaurant that was tucked away down an alley. It was one of those places where the menu is written in chalk on a board and the grandma is in the back, stirring a giant pot of something delicious. I ordered a chicken pasta dish that arrived at the table, steaming hot, with melted cheese and sun-dried tomatoes. One bite and I was hooked. It was pure comfort, and I knew I had to figure out how to recreate that magic at home. This Chicken Mozzarella Pasta recipe is my homage to that moment. Every time I make it, I’m transported right back to that little Roman trattoria.

The origin story: chicken mozzarella pasta’s humble beginnings

While this specific dish might not have a direct ancient Italian lineage, it’s inspired by traditional flavors and ingredients of Italian cooking. Creamy sauces like this one, often based on béchamel or simple cream, are quite popular in Italian-American cuisine. Mozzarella, of course, is quintessentially Italian, and you can find it melted into everything from pizzas to pastas. Over time, these types of creamy pasta dishes have evolved to suit modern tastes, often blending the rich, buttery flavors of the cream with vibrant ingredients like sun-dried tomatoes, which add a touch of sweetness and tang. It’s a beautiful marriage of flavors—one that has a bit of a rustic, homey charm while still feeling a touch indulgent.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

• Chicken tenderloins: Chicken is the heart of this dish. Tenderloins cook quickly and remain juicy, making them perfect for a weeknight meal. If you’re out of tenderloins, you can easily swap in boneless, skinless chicken breasts or thighs—just adjust the cooking time slightly.
• Penne pasta: Penne’s ridged surface holds onto the creamy sauce beautifully, but if you don’t have penne, don’t sweat it! Rotini, fusilli, or even rigatoni would be great alternatives.
• Sun-dried tomatoes: These little gems add an intense, tangy sweetness that cuts through the creaminess of the sauce. If you’re out of sun-dried tomatoes, roasted red peppers make a good stand-in. They’re not quite as sweet, but they’ll still bring that lovely roasted flavor.
• Mozzarella cheese: Ah, mozzarella—the gooey glue that holds it all together. Shredded mozzarella melts into the sauce and gives it that irresistible stretch. In a pinch, you could try another mild melting cheese like fontina or even provolone, but nothing quite beats the classic.
• Half-and-half: This keeps things nice and creamy without being overly heavy. If you want to lighten it up, feel free to use a combo of milk and cream, or even try a non-dairy option like coconut cream (just know it will slightly change the flavor).

Kitchen gear: what you need (and what you can totally skip)

When it comes to making this recipe, you don’t need anything too fancy. Here’s what I’d recommend:

• Large skillet: A big, wide skillet is essential here because you’ll be tossing the pasta with the sauce, chicken, and sun-dried tomatoes. A non-stick pan works best for easy clean-up, but stainless steel is fine too.
• Tongs: Tongs are great for flipping the chicken and for tossing the pasta in the sauce. If you don’t have tongs, a large spoon or spatula will do.
• Cheese grater: Freshly grated mozzarella is always better than pre-shredded—it melts more smoothly and tastes fresher. If you’re in a rush, though, the bagged stuff will work in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Cook the pasta: Start by cooking your penne in well-salted boiling water until it’s just al dente. (Tip: set a timer! Overcooked pasta can turn mushy when tossed in sauce, and nobody wants that.) Before draining, make sure to scoop out about half a cup of the starchy pasta water to help loosen the sauce later.
2. Sear the chicken: Season your sliced chicken tenderloins with salt and paprika, then sear them in olive oil over medium-high heat. You’re just looking to get a nice golden crust on both sides—don’t worry about cooking them all the way through just yet, since they’ll finish cooking in the sauce. After about 2 minutes per side, remove them from the skillet and set aside.
3. Sauté the garlic and tomatoes: In the same skillet, add a bit more olive oil if needed and sauté your garlic and sun-dried tomatoes. Keep a close eye on the garlic so it doesn’t burn (I’ve made that mistake too many times to count). Just a minute is enough to get everything fragrant.
4. Make the sauce: Now for the creamy goodness! Lower the heat and pour in your half-and-half (or milk/cream combo). Bring it to a simmer—don’t let it boil—then remove from the heat and whisk in the shredded mozzarella until it’s smooth and luscious. If the sauce feels too thick, this is where that reserved pasta water comes in handy—add a splash or two until it’s just right.
5. Combine and serve: Toss the cooked pasta, chicken, sun-dried tomatoes, and basil into the skillet with the sauce. Give everything a good toss so it’s all coated in that creamy, cheesy goodness. If you like a little kick, sprinkle in some red pepper flakes. Taste and adjust seasoning as needed, and voilà—you’re ready to serve!

Variations: mix it up!

• Gluten-free: Swap the penne for your favorite gluten-free pasta. I’ve tried this with chickpea pasta, and it was delicious!
• Vegetarian: You can easily turn this into a meat-free dish by leaving out the chicken. Add some sautéed mushrooms or even zucchini for a hearty, veggie-packed version.
• Vegan: For a dairy-free version, use a plant-based cream and a vegan mozzarella substitute. I’ve experimented with cashew cream, and it adds a nice richness without overpowering the other flavors.
• Spicy twist: If you’re a fan of heat, up the red pepper flakes or even stir in a spoonful of arrabbiata sauce to really bring the fire.

Presentation matters: serving ideas

When it comes to serving, I like to garnish with a few fresh basil leaves (it adds a pop of color and a fresh, herbaceous note). You could also sprinkle a little more mozzarella or even some Parmesan over the top for extra cheesiness. Serve this with a simple green salad on the side, and maybe some garlic bread if you’re feeling indulgent.

Drink pairings: what to sip with your pasta

For this creamy, cheesy pasta, I’d recommend a crisp white wine like Pinot Grigio or Sauvignon Blanc. The acidity of the wine cuts through the richness of the sauce beautifully. If you prefer red, go for something light and fruity, like a Chianti. And if you’re keeping things non-alcoholic, a sparkling water with a squeeze of lemon would be lovely.

Storage and reheating tips

Got leftovers? Lucky you! This pasta reheats beautifully. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, add a splash of milk or water to help loosen the sauce and warm it gently on the stovetop. Avoid the microwave if possible—it tends to make the chicken a little rubbery and the sauce too thick.

Scaling the recipe: feeding a crowd or just yourself?

If you’re cooking for a larger group, you can easily double this recipe without much fuss. Just be sure to use a large enough skillet to handle all that pasta! For smaller portions, you can halve the ingredients, but keep in mind that reducing the sauce too much can make it tricky to get the right creamy consistency. It’s always better to have a little extra sauce than not enough!

Common questions, answered

Q: Can I use chicken breast instead of tenderloins?
A: Absolutely! Just slice them thinly so they cook quickly and evenly.

Q: Can I make this ahead of time?
A: Yes! You can prepare the components (pasta, chicken, sauce) ahead of time and then toss them together right before serving.

Q: How do I prevent the sauce from getting too thick?
A: If the sauce thickens too much, add a bit of the reserved pasta water or extra cream to thin it out.

Q: Can I use fresh tomatoes instead of sun-dried?
A: You can, but fresh tomatoes will add more moisture, so you might want to sauté them longer to reduce the liquid.

Q: What other herbs can I use besides basil?
A: Oregano or thyme would be great alternatives!

Time to dig in!

There’s something so satisfying about a meal that’s both comforting and full of flavor, and this Chicken Mozzarella Pasta hits all the right notes. Whether you’re making it for a cozy night in or to impress friends and family, it’s a recipe that’s sure to become a favorite. So grab your skillet and get cooking—your taste buds will thank you!

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