Chicken Mozzarella Pasta Recipe

There’s just something so comforting about pasta, especially when it’s swirled in a creamy sauce with tender chicken and bursts of tangy sun-dried tomatoes. This Chicken Mozzarella Pasta has quickly become one of my go-to dinners, especially on busy weeknights when I want something easy, but still totally satisfying. The combination of melted mozzarella, a touch of spice from the red pepper flakes, and that sun-dried tomato flavor is just unbeatable.

The best part? It all comes together in under 30 minutes, making it perfect for those “what do I make for dinner?!” kind of evenings. And trust me, once you get a taste of the creamy mozzarella sauce clinging to each bite of pasta, this recipe will be on repeat in your kitchen too.

this RECIPE

A memory in every bite

I’ll never forget the first time I made this Chicken Mozzarella Pasta. It was a Saturday night, and I’d invited a few friends over for an impromptu dinner. I hadn’t planned anything fancy, but I wanted to whip up something delicious with ingredients I already had in my pantry. The kitchen was filled with the smell of garlic and tomatoes as I sautéed everything in olive oil, and the sound of bubbling pasta added to the cozy atmosphere. By the time I tossed the tender chicken and penne into that creamy mozzarella sauce, I knew I was onto something special. Everyone went back for seconds—some even thirds! It’s one of those meals that tastes like a hug, and now, every time I make it, I’m reminded of that night.

The origin story: a comforting Italian classic with a twist

While this dish isn’t strictly traditional, it’s inspired by a classic combination you’d find in many Italian kitchens. Chicken and pasta are a staple in Italian-American cooking, and this version takes a bit of inspiration from both creamy pasta dishes, spicy flavors of Arrabbiata sauce. The sun-dried tomatoes add a punch of tang and chewiness, while the mozzarella brings everything together into a rich, melty sauce. And let’s be honest, who doesn’t love a good cheesy pasta?

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

• Penne pasta: This is the base that soaks up all the sauce. You can easily swap it out for any short pasta like rigatoni or fusilli. Just make sure to cook it al dente so it holds up well with the creamy sauce.
• Chicken tenderloins: Sliced tenderloins cook quickly and stay juicy, but you could also use chicken breasts or thighs if that’s what you have on hand. I’ve even made this with leftover rotisserie chicken, and it was still amazing.
• Sun-dried tomatoes: These add a sweet, slightly tangy flavor that contrasts beautifully with the creamy sauce. If you don’t have any, roasted red peppers or fresh cherry tomatoes could work in a pinch, though they’ll bring a different flavor profile.
• Mozzarella cheese: This is where the magic happens. It melts into the sauce, making it luscious and creamy. If you’re in a bind, you could substitute with provolone or even a mild cheddar, though the taste will be a bit different.
• Half-and-half: I like the balance of richness that half-and-half provides without being too heavy. You could also use a combo of milk and cream or even go for a full-on indulgent version with just heavy cream.
• Basil and red pepper flakes: These add flavor and a subtle kick. If you’re out of basil, try using parsley or oregano. For those who don’t love spice, feel free to tone down the red pepper flakes or leave them out entirely.

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

The beauty of this recipe is that you don’t need any fancy gadgets to pull it off. But here’s a quick rundown of the essentials:

• Large skillet: A good-quality skillet is your best friend here since you’ll be making the sauce and cooking the chicken in it. If you don’t have a large skillet, you can use a medium-sized one but be prepared for a bit of splatter.
• Pasta pot: You’ll need this for boiling the pasta, and remember to scoop out some of that starchy pasta water before draining—it helps thin out the sauce later.
• Tongs or a spatula: To easily flip the chicken and toss the pasta in the sauce. You can also just use a large spoon, but tongs definitely make life easier!

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

1. Boil the pasta: Start by cooking your penne in salted water until al dente. Don’t forget to reserve that pasta water before draining—it’s a game-changer for adjusting the sauce later.
2. Season the chicken: While the pasta cooks, slice your chicken tenderloins and season them with salt and paprika. I like using paprika because it adds just a hint of smoky flavor, but feel free to use your favorite seasoning blend.
3. Sauté the garlic and tomatoes: Heat up some olive oil in your skillet, then toss in the garlic and sun-dried tomatoes. The smell here is incredible! Let them cook just until fragrant—about a minute or so.
4. Sear the chicken: In the same skillet, give the chicken a quick sear. This locks in the flavor and keeps it juicy. Don’t worry if it’s not cooked through yet; it’ll finish in the sauce.
5. Make the sauce: Now for the best part. Pour in the half-and-half (or your cream/milk combo) and bring it to a simmer. Once it’s warmed through, take the skillet off the heat and whisk in the mozzarella until it’s melted and smooth. It’s important to remove it from the heat before adding the cheese, or you’ll end up with a lumpy sauce (been there, done that).
6. Toss everything together: Add the cooked pasta, chicken, sun-dried tomatoes, and basil back to the skillet. Toss everything until the pasta is coated in that dreamy sauce. If it’s looking a little thick, splash in some of that reserved pasta water until you reach the perfect consistency.
7. Season and serve: Finish by adjusting the salt and red pepper flakes to taste, and you’re ready to serve!

My favorite variations to try

• Make it gluten-free: Swap the penne for your favorite gluten-free pasta, and you’re good to go! The sauce and chicken are naturally gluten-free, so it’s an easy switch.
• Vegan option: For a plant-based version, use a non-dairy cream or cashew cream, and swap the mozzarella for a vegan cheese that melts well. You can also use tofu or a plant-based chicken substitute instead of the tenderloins.
• Add veggies: I love adding a handful of spinach or kale towards the end of cooking. It wilts beautifully into the sauce and adds a nice pop of green. You could also toss in some steamed broccoli or peas if you’re feeling extra veggie-forward.
• Spice it up: If you’re like me and can’t resist a little heat, double up on the red pepper flakes or add a pinch of cayenne to the chicken seasoning.

Serving ideas: Make it feel like a restaurant at home

When I serve this dish, I love to plate it in wide, shallow bowls. It makes it easy to see all the gorgeous ingredients, and it just feels a bit fancier than a regular plate. I like to sprinkle a bit of extra basil on top for color and a hint of freshness. If I’m serving this for a crowd, a side of garlic bread or a simple green salad with a lemon vinaigrette pairs perfectly with the richness of the pasta. And don’t forget to have some extra grated mozzarella on the table for those who want their pasta extra cheesy!

drink pairings to complement the dish

I love pairing this dish with something light and refreshing to balance out the creamy sauce. A cold sparkling water with a slice of lemon or lime is always a good choice. If you’re in the mood for something a little sweeter, an iced green tea with a splash of honey and mint works beautifully. For a cozy twist, a lightly sweetened iced chai tea also complements the spiciness of the red pepper flakes and the richness of the sauce.

Storage and reheating tips

If you’ve got leftovers (which is rare in my house), this pasta stores well in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk to loosen the sauce, as it tends to thicken in the fridge. Heat it gently in the microwave or on the stove over low heat to avoid drying out the chicken. And while it’s tempting to freeze pasta dishes, I’d recommend eating this one fresh, as the mozzarella can get a little grainy when thawed and reheated.

Scaling the recipe for more (or fewer) people

This recipe serves about 4 people, but it’s super easy to adjust based on how many you’re feeding. If you’re cooking for two, just halve all the ingredients, and you’ll still have plenty of leftovers for lunch. If you’re feeding a crowd, double the recipe, but keep an eye on your skillet size—you might need to cook the chicken in batches to avoid overcrowding.

Frequently asked questions

Can I use a different type of cheese?
Sure! While mozzarella gives the sauce that creamy, melty texture, you could experiment with other cheeses like fontina, provolone, or even gouda for a smokier flavor.

What can I use instead of sun-dried tomatoes?
If you don’t have sun-dried tomatoes, roasted red peppers or fresh cherry tomatoes work well. They’ll add a slightly different flavor, but still delicious!

Can I make this ahead of time?
You can, but it’s best enjoyed fresh. If you make it ahead, keep the sauce separate from the pasta and reheat them together just before serving.

Is this recipe spicy?
It has a slight kick from the red pepper flakes, but it’s not overly spicy. Feel free to adjust the amount of red pepper to your preference.

What’s the best way to reheat leftovers?
Reheat gently on the stove or in the microwave with a splash of milk or water to keep the sauce creamy.

Print