Chicken Mozzarella Pasta Recipe

There’s just something about creamy pasta that feels like pure comfort, and this chicken mozzarella pasta is no exception. The tender chicken, melty mozzarella, and rich sauce infused with sun-dried tomatoes and garlic—it all comes together in a dish that’s indulgent without feeling too heavy. I love making this recipe on a Friday night after a long week. It’s easy enough to throw together but feels like a special treat, especially if you’re pouring a glass of wine on the side.

Chicken Mozzarella Pasta Recipe

A little story: why I love this pasta

I stumbled onto this recipe on a whim, experimenting with leftover ingredients after making a sun-dried tomato pesto. It was one of those “use what you’ve got” nights, and somehow, magic happened. The combination of garlic, sun-dried tomatoes, and creamy mozzarella instantly took me to an Italian trattoria, even though I was in my tiny kitchen. Now, it’s become a regular in our rotation, and every time I make it, I remember that serendipitous first attempt.

The backstory of chicken mozzarella pasta

While this isn’t a traditional Italian recipe per se, it takes inspiration from classic Italian flavors. Sun-dried tomatoes are a staple in Italian cooking, especially in the south where tomatoes are abundant, and the combination of cream and mozzarella is reminiscent of a creamy Alfredo but with a Mediterranean twist. This dish sits somewhere between an arrabbiata and a creamy pasta—offering that hint of spice from red pepper flakes balanced by the richness of mozzarella. Over time, variations of this recipe have become popular across the U.S., often adding ingredients like basil and red pepper to bring it closer to our favorite Italian-American comfort dishes.

Key ingredients that make this dish sing

Each ingredient in this pasta has a purpose, bringing flavor, texture, or richness to the final dish. Here’s what makes each one special:

  • Penne pasta: I love using penne because the creamy sauce clings to its hollow shape. If you’re out of penne, rigatoni or even rotini can work well—they all hold sauce beautifully.
  • Chicken tenderloins: Chicken tenderloins cook quickly and stay tender, which is perfect for this pasta. You can also substitute boneless, skinless chicken breasts sliced thinly. For a vegetarian option, omit the chicken and add sautéed mushrooms for an earthy flavor.
  • Sun-dried tomatoes: These little gems add an intense, sweet-tart flavor that contrasts wonderfully with the creamy sauce. If you only have fresh cherry tomatoes, they can work too—just sauté them longer until they get soft and caramelized.
  • Mozzarella cheese: This is where the creaminess comes in! The mozzarella melts into the sauce, giving it that luscious texture. For a sharper flavor, you could mix in some Parmesan or pecorino.
  • Basil and red pepper flakes: Dried basil adds warmth, while red pepper flakes give a hint of heat. Adjust the amount of red pepper to suit your spice tolerance!
Chicken Mozzarella Pasta Recipe

Essential kitchen tools: nothing fancy required

You won’t need much beyond the basics here. Here’s what I reach for when making this dish:

  • Large skillet: A good-sized skillet is essential to sear the chicken and then build the sauce. It should be big enough to hold all the pasta and sauce once everything is combined.
  • Whisk: When you’re incorporating the mozzarella into the cream, a whisk helps create a smooth sauce without lumps.
  • Tongs: Tongs are perfect for flipping the chicken and for tossing everything together at the end. I find it much easier than using a spoon, especially with pasta!
  • Colander: For draining the pasta, of course. Remember to reserve that pasta water! It’s a small step, but it makes a big difference in getting the right sauce consistency.

Step-by-step: how to make chicken mozzarella pasta

Let’s dive into the cooking process! I’ll walk you through each step as if we’re cooking together.

  1. Cook the pasta: Start by cooking the penne pasta in salted water until it’s just al dente. Don’t forget to scoop out about half a cup of the pasta water before draining. This starchy water is our secret weapon for a perfectly saucy pasta later on.
  2. Season the chicken: While the pasta cooks, season your sliced chicken with a sprinkle of salt and paprika. This adds a subtle warmth and color to the chicken, which looks (and tastes) fantastic in the final dish.
  3. Sauté the garlic and sun-dried tomatoes: In your skillet, heat the olive oil over medium heat, then add the minced garlic and chopped sun-dried tomatoes. Sauté them for about a minute, just until fragrant. You don’t want to burn the garlic—if it gets too dark, it’ll turn bitter. Set the tomatoes aside once they’re done.
  4. Sear the chicken: In the same skillet, raise the heat to high and add the seasoned chicken. Sear each side for about 1-2 minutes until golden. The high heat gives it a quick crust while keeping it juicy inside. Set the chicken aside with the tomatoes.
  5. Make the creamy sauce: Lower the heat and pour in the half-and-half (or your cream and milk mixture). Bring it just to a gentle simmer—don’t boil it, or it might separate. Once it’s warm, remove from heat and whisk in the shredded mozzarella until smooth and creamy.
  6. Bring it all together: Add the basil, red pepper flakes, and drained pasta back to the skillet. Toss in the sun-dried tomatoes and chicken. Give everything a good toss so that the pasta is well-coated with the creamy, cheesy sauce. If the sauce is too thick, add a few splashes of the reserved pasta water until it’s just right.
  7. Season to taste and serve: Give it a taste and add more salt or red pepper if needed. A final sprinkle of fresh basil (if you have it) makes it look gorgeous. Serve immediately while it’s still warm and creamy!
Chicken Mozzarella Pasta Recipe

Variations: make it your own!

There are so many ways you can play with this recipe to make it suit your tastes or dietary needs:

  • Vegetarian option: Skip the chicken and add sautéed mushrooms or even roasted red peppers. The mushrooms add a nice meaty texture and depth to the sauce.
  • Low-carb alternative: For a low-carb version, swap the penne for zucchini noodles or spaghetti squash. It’s just as satisfying without the carbs, though the sauce may be a bit thinner.
  • Extra veggies: Throw in a handful of spinach or kale when you add the pasta back to the skillet. The greens wilt nicely in the sauce and add some extra nutrients.
  • Spicier kick: Love heat? Add more red pepper flakes or a pinch of cayenne. You could even drizzle a little hot sauce over your bowl for extra warmth.
  • Cheese swap: If you’re out of mozzarella, try shredded provolone or even fontina. Both melt well and give a similar creamy texture.

Serving and presentation ideas

To serve, I like to pile the pasta high on a plate and garnish with a few fresh basil leaves and a sprinkle of red pepper flakes for color. You could also shave a little Parmesan over the top for that final flourish. For sides, a simple green salad or some garlic bread complements the creamy pasta beautifully.

Drink pairings

For a drink pairing, a crisp white wine like a Pinot Grigio or Sauvignon Blanc cuts through the richness of the sauce. If you’re in the mood for red, a light-bodied Chianti works nicely too. And if you’re keeping things alcohol-free, try a sparkling water with a squeeze of lemon—it’s refreshing and balances the flavors well.

Storage and reheating tips

Leftovers (if there are any!) can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat with a splash of milk or water to revive the sauce. Be gentle with the heat, as the sauce can break if it gets too hot.

Scaling the recipe

This recipe serves about 4, but it’s easy to double if you’re feeding a crowd. Just make sure you have a big enough skillet to hold all that pasta. When scaling down, I’d still make the full sauce amount—it’s too good to skimp on!

Chicken Mozzarella Pasta Recipe

FAQs

1. Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, but they’ll have a milder flavor. Cherry tomatoes work well if you sauté them until they soften.

2. What if my sauce is too thick?
Add a splash of reserved pasta water or milk to thin it out to your liking.

3. Can I make this dairy-free?
Try using a dairy-free mozzarella and a plant-based cream. Coconut cream works, but it adds a hint of sweetness.

4. Is this pasta spicy?
It has a mild kick, thanks to the red pepper flakes. Feel free to adjust the spice level to your taste.

5. Can I freeze the leftovers?
Cream-based sauces don’t freeze well, as they can separate. It’s best enjoyed fresh or refrigerated for a few days.

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Chicken Mozzarella Pasta Recipe

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Indulge in this creamy chicken mozzarella pasta with sun-dried tomatoes—a perfect weeknight dinner bursting with Italian flavors!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 oz penne pasta
  • 1 lb chicken tenderloins, sliced
  • 1⁄4 tsp each salt, paprika
  • 3 garlic cloves, minced
  • 4 oz sun-dried tomatoes, chopped
  • 2 tbsp olive oil
  • 1 cup half-and-half (or 1⁄2 cup cream + 1⁄2 cup milk)
  • 1 cup shredded mozzarella cheese
  • 1 tbsp dried basil
  • 1⁄4 tsp red pepper flakes (or more to taste)
  • 1⁄4 tsp salt (plus more to taste)
  • 1⁄2 cup reserved pasta cooking water

Instructions

  • Cook the pasta: Start by cooking the penne pasta in salted water until it’s just al dente. Don’t forget to scoop out about half a cup of the pasta water before draining. This starchy water is our secret weapon for a perfectly saucy pasta later on.
  • Season the chicken: While the pasta cooks, season your sliced chicken with a sprinkle of salt and paprika. This adds a subtle warmth and color to the chicken, which looks (and tastes) fantastic in the final dish.
  • Sauté the garlic and sun-dried tomatoes: In your skillet, heat the olive oil over medium heat, then add the minced garlic and chopped sun-dried tomatoes. Sauté them for about a minute, just until fragrant. You don’t want to burn the garlic—if it gets too dark, it’ll turn bitter. Set the tomatoes aside once they’re done.
  • Sear the chicken: In the same skillet, raise the heat to high and add the seasoned chicken. Sear each side for about 1-2 minutes until golden. The high heat gives it a quick crust while keeping it juicy inside. Set the chicken aside with the tomatoes.
  • Make the creamy sauce: Lower the heat and pour in the half-and-half (or your cream and milk mixture). Bring it just to a gentle simmer—don’t boil it, or it might separate. Once it’s warm, remove from heat and whisk in the shredded mozzarella until smooth and creamy.
  • Bring it all together: Add the basil, red pepper flakes, and drained pasta back to the skillet. Toss in the sun-dried tomatoes and chicken. Give everything a good toss so that the pasta is well-coated with the creamy, cheesy sauce. If the sauce is too thick, add a few splashes of the reserved pasta water until it’s just right.
  • Season to taste and serve: Give it a taste and add more salt or red pepper if needed. A final sprinkle of fresh basil (if you have it) makes it look gorgeous. Serve immediately while it’s still warm and creamy!

Notes

Serving and presentation ideas

To serve, I like to pile the pasta high on a plate and garnish with a few fresh basil leaves and a sprinkle of red pepper flakes for color. You could also shave a little Parmesan over the top for that final flourish. For sides, a simple green salad or some garlic bread complements the creamy pasta beautifully.

  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Lunch

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