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A close-up shot of Chicken Mozzarella Pasta, showcasing its creamy sauce, melted cheese, and tender chicken pieces.

Chicken Mozzarella Pasta Irresistible Easy

This Chicken Mozzarella Pasta recipe delivers perfectly cooked chicken, a rich and flavorful tomato sauce, and beautifully melted mozzarella cheese. By searing cubed chicken, building a flavorful sauce with both tomato sauce and crushed tomatoes, and adding mozzarella at the very end, this recipe ensures a restaurant-quality dish every time.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb pasta penne, rotini, or farfalle
  • 8 oz fresh mozzarella, cut into cubes, or 8 oz low-moisture mozzarella, shredded
  • 3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 medium onion, finely chopped
  • 24 oz jar of tomato sauce
  • 14 oz can crushed tomatoes
  • 2 tsp Italian seasoning
  • 1/4 tsp red pepper flakes optional
  • 1/4 cup fresh basil, chopped
  • Salt to taste
  • Pepper to taste
  • Parmesan cheese, for grating optional
  • 1 teaspoon sugar
  • 1 cup reserved pasta water

Equipment

  • Large skillet or Dutch oven
  • large pot
  • colander
  • measuring cups and spoons
  • cutting board
  • knife
  • wooden spoon or spatula

Method
 

  1. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Season chicken cubes with salt, pepper, and 1 tsp of Italian seasoning.
  3. Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through (about 6-8 minutes). Remove chicken from skillet and set aside.
  4. Add remaining 1 tbsp of olive oil to the skillet. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for another minute until fragrant.
  5. Pour in tomato sauce and crushed tomatoes. Stir in remaining Italian seasoning, red pepper flakes (if using), sugar, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally. This allows the flavors to meld together.
  6. Add cooked chicken and drained pasta to the sauce. Toss to coat. Add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
  7. Remove from heat. Gently stir in or arrange mozzarella cubes (or shredded mozzarella) over the top of the pasta. Cover the skillet and let sit for 2-3 minutes, or until the mozzarella is melted and gooey.
  8. Garnish with fresh basil and grated Parmesan cheese (if desired). Serve immediately.

Notes

For best results, use low-moisture mozzarella if you find fresh mozzarella to be too watery. Adjust the amount of red pepper flakes to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also add vegetables like spinach or mushrooms for added nutrition and flavor.