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Easy Italian chicken mozzarella pasta recipe featured image showcasing a delicious, cheesy, and flavorful dish.

Easy Cheesy Chicken Mozzarella Pasta

This Easy Cheesy Chicken Mozzarella Pasta is a quick and satisfying weeknight meal. Tender chicken and flavorful tomato sauce combine with perfectly cooked pasta and gooey, melted mozzarella for a dish the whole family will love. It's adaptable to your preferences and available ingredients, making it a perfect customizable comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound penne pasta
  • 24 ounces tomato sauce
  • 8 ounces shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • Salt and pepper to taste
  • Fresh basil for garnish optional
  • 1/2 cup reserved pasta water

Equipment

  • large pot
  • colander
  • large skillet
  • cutting board
  • knife
  • measuring cups and spoons
  • Spatula or tongs

Method
 

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain, reserving 1/2 cup of pasta water, and set aside.
  2. Cut the chicken breasts into bite-sized pieces. Season with salt, pepper, and Italian seasoning.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.
  4. Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
  5. Pour the tomato sauce into the skillet. Bring to a simmer and cook for about 10-15 minutes, stirring occasionally.
  6. Add the cooked chicken and pasta to the skillet with the tomato sauce. Toss until well combined. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
  7. Sprinkle the shredded mozzarella cheese over the pasta. Cover the skillet and cook until the cheese is melted and bubbly, about 2-3 minutes.
  8. Garnish with fresh basil (if using) and serve immediately.

Notes

For a richer flavor, consider browning the chicken in butter before adding it to the sauce. If you don't have fresh basil, dried basil can be used, but use about half the amount. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet with a little extra tomato sauce or water to prevent drying.