Creamy Chicken Mozzarella Pasta — tender chicken & gooey Mozzarella in a rich sauce

🤩 Creamy Chicken Mozzarella Pasta: Tender Chicken & Gooey Mozzarella in a Rich Sauce

A weeknight wonder that feels like a decadent weekend meal! This Creamy Chicken Mozzarella Pasta delivers on its promise: tender, seasoned chicken pieces, your favorite pasta shape, and a rich, velvety sauce studded with melted, gooey mozzarella cheese. It's comfort food at its finest and comes together in about 30 minutes!

🍽️ Recipe Details

🛒 Ingredients

For the Pasta and Chicken:

• 1 pound (450g) Pasta (Penne, Farfalle/Bow Tie, or Rigatoni recommended)
• 1 tablespoon Olive Oil
• 1 pound (450g) Boneless, Skinless Chicken Breasts or Tenders, cut into bite-sized pieces
• 1 teaspoon Paprika
• ½ teaspoon Dried Italian Seasoning (or Oregano/Basil mix)
• Salt and Freshly Ground Black Pepper to taste

For the Creamy Mozzarella Sauce:

• 2 tablespoons Unsalted Butter
• 2 cloves Garlic, minced
• ½ cup Sun-Dried Tomatoes in oil, drained and chopped (reserve the oil)
• 1½ cups Half-and-Half (or a mix of milk and heavy cream)
• 1 cup (4 ounces) Shredded Mozzarella Cheese (or small fresh mozzarella cubes)
• ¼ cup Reserved Pasta Water (or more, as needed)
• ½ teaspoon Crushed Red Pepper Flakes (optional, for a little kick)
• ¼ cup Fresh Basil or Parsley, chopped (for garnish)

👩‍🍳 Instructions

1. Cook the Pasta

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
• Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.

2. Prepare and Cook the Chicken

• Pat the chicken pieces dry and toss them with paprika, Italian seasoning, salt, and pepper.
• Heat 1 tablespoon of olive oil (or some of the reserved sun-dried tomato oil) in a large skillet or pan over medium-high heat.
• Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are golden brown on all sides and cooked through. Remove the chicken from the pan and set it aside.

3. Build the Creamy Sauce

• Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant.
• Pour in the half-and-half (or cream mixture) and stir gently. Bring the mixture to a slow simmer.
• Add the shredded mozzarella cheese (or cubes) and crushed red pepper flakes (if using). Stir constantly until the cheese melts completely and the sauce thickens and becomes smooth.

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