Easy Cheesy Chicken Pasta Sundried Tomato Style

There are some meals that just feel like a warm hug in a bowl, and for me, this chicken mozzarella pasta is definitely one of them. It’s the kind of dish that instantly makes a Tuesday night feel like a special occasion, and honestly, it’s become my go-to when I need something utterly delicious without spending hours in the kitchen. You know those nights? The ones where the kids have soccer practice, you’ve got emails piling up, and the last thing you want to think about is a complicated dinner? This is your lifesaver. It reminds me a little of that classic Chicken Parmesan, but it’s so much creamier and way more fuss-free. Forget those long marinating times or fussy breading steps; this chicken mozzarella pasta is pure comfort food, elevated just enough to feel a bit fancy, but still totally approachable for a weeknight.

What is chicken mozzarella pasta?

So, what exactly *is* this magical dish? Think of it as your favorite creamy pasta dish met the ultimate comfort food hero: tender, Flavorful Chicken and gooey, melted mozzarella cheese, all tossed together in a luscious, savory sauce with your favorite pasta. It’s essentially a harmonious blend of simple, good-quality ingredients that come together to create something truly special. The name itself, “chicken mozzarella pasta,” says it all, really. It’s straightforward, no-nonsense, and promises exactly what you’re going to get: deliciousness! It’s not a fancy, complicated Italian classic with a thousand ingredients you can’t pronounce; it’s more like a beloved family recipe that’s been perfected over time, with that irresistible combination of chicken, cheese, and pasta that just makes everyone happy. It’s the kind of meal that satisfies that deep craving for something rich, creamy, and utterly satisfying.

How do I make chicken mozzarella pasta?

Quick Overview

Making this chicken mozzarella pasta is a breeze, and it all comes together in a few simple stages. We’ll start by getting our chicken beautifully cooked and then build a luscious, creamy sauce right in the same pan. Then, we’ll toss in your favorite pasta and, of course, loads of melty mozzarella cheese. Finally, it all gets a quick kiss from the oven to make that cheese extra bubbly and irresistible. The whole process is designed for maximum flavor with minimum fuss, so you can get a fantastic meal on the table without feeling like you’ve spent your entire evening cooking.

Ingredients

For the Chicken and Sauce: For the Chicken and Sauce: For the Chicken and Sauce:
1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces (I prefer thighs because they stay so tender and flavorful, but breasts work too if you trim them well)
1 tablespoon olive oil
1 large onion, finely chopped (about 1.5 cups)
3 cloves garlic, minced (don’t be shy with the garlic, it’s key!)
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon Black Pepper, plus more to taste
1.5 cups chicken broth (low-sodium is best so you can control the salt)
1/2 cup heavy cream (this is where the magic happens for creaminess!)
1/2 cup grated Parmesan cheese (adds that salty, umami kick)

For the Pasta and Cheese:
12 ounces pasta (penne, rotini, or farfalle work beautifully because they hold sauce well)
8 ounces fresh mozzarella cheese, torn or cubed (fresh mozzarella melts so much better and gives that amazing gooey texture)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). Grab a large oven-safe skillet or a Dutch oven – something that can go from the stovetop to the oven. This is your main vessel for creating all the goodness, so make sure it’s big enough to hold everything comfortably.

Step 2: Cook the Chicken

Heat the olive oil in your skillet over medium-high heat. Add the cut-up chicken thighs and season them with a pinch of salt and pepper. Cook the chicken until it’s nicely browned on all sides and mostly cooked through. You don’t need it to be completely done at this stage, as it will finish cooking in the oven. Once browned, remove the chicken from the skillet and set it aside on a plate. Don’t wipe out the skillet; all those browned bits are flavor gold!

Step 3: Sauté Aromatics

Reduce the heat to medium. Add the chopped onion to the same skillet and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Then, add the minced garlic and Italian seasoning and cook for another minute until fragrant. Be careful not to burn the garlic!

Step 4: Build the Sauce

Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for a couple of minutes to reduce slightly. Stir in the heavy cream and grated Parmesan cheese. Bring the sauce to a gentle simmer, stirring until the cheese is melted and the sauce is smooth and creamy. Taste and adjust the salt and pepper as needed. Remember, the Parmesan adds salt, so start with a little and add more if necessary.

Step 5: Combine Pasta & Chicken

Add the cooked pasta and the browned chicken back into the skillet with the sauce. Stir everything together until the pasta and chicken are well coated in the creamy sauce. If the sauce seems a little too thick, you can add a splash more chicken broth or a little water to loosen it up.

Step 6: Add Mozzarella

Scatter the torn or cubed fresh mozzarella cheese evenly over the top of the pasta and chicken mixture. Don’t be shy; this is the star! You want those cheesy pockets of deliciousness.

Step 7: Bake

Transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the sauce is bubbling around the edges and the mozzarella is melted and golden brown. Keep an eye on it; ovens can vary!

Step 8: Rest & Serve

Once it’s out of the oven, let the chicken mozzarella pasta rest for about 5 minutes before serving. This allows the sauce to thicken up slightly and makes it easier to serve. Garnish with fresh basil or parsley if you have some on hand – it adds a lovely pop of color and freshness.

What to Serve It With

This chicken mozzarella pasta is so hearty and satisfying on its own, but it also plays really well with a few simple additions that can elevate your meal even further. For a truly classic dinner experience, a simple side salad is a must. I love a crisp, green salad with a light vinaigrette – it’s the perfect contrast to the richness of the pasta. Think mixed greens, cucumber, maybe some cherry tomatoes, and a zesty lemon or balsamic dressing. It cuts through the creaminess beautifully. Another fantastic pairing is some crusty garlic bread. Who can resist dipping a piece of warm, buttery garlic bread into that leftover cheesy sauce? It’s pure indulgence! If you’re feeling a bit more ambitious, some lightly steamed or roasted vegetables like broccoli, asparagus, or green beans are wonderful. They add a fresh, healthy element and a lovely pop of color to the plate. My kids actually love it with some simple buttered corn on the cob in the summer, which is a fun, casual pairing. Honestly, though, this chicken mozzarella pasta is so complete, you really don’t *need* much else. It’s a meal that feels special without requiring a whole spread, making it perfect for those weeknights when you want something comforting but don’t have a lot of time or energy for elaborate side dishes.

Top Tips for Perfecting Your Chicken Mozzarella Pasta

I’ve made this chicken mozzarella pasta more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. Let’s dive into some of my favorite tips to ensure yours turns out absolutely perfect every single time. First, when it comes to the chicken, I absolutely swear by using chicken thighs. They’re much more forgiving than breasts and stay incredibly moist and tender, even after baking. If you do opt for chicken breasts, make sure to cut them into uniform, bite-sized pieces and don’t overcook them on the stovetop initially; they’ll finish cooking in the oven. For the sauce, the key to that luscious creaminess is using good quality heavy cream. I’ve tried lighter alternatives, and while they’ll work in a pinch, they just don’t give you that same rich, velvety texture. Also, don’t skimp on the Parmesan cheese – it adds a depth of flavor that is irreplaceable. For the pasta, choose a shape that has nooks and crannies to really grab onto that sauce. Penne, rigatoni, rotini, or farfalle are all excellent choices. And here’s a big one: always cook your pasta al dente, just shy of fully cooked. It will continue to cook in the oven, and you don’t want it to turn mushy. When it comes to the mozzarella, I highly recommend using fresh mozzarella. Pre-shredded mozzarella often has anti-caking agents that can prevent it from melting as smoothly and achieving that glorious, stringy texture we all love. Tear or cube it yourself for the best results. If you’re worried about the sauce being too thick, a little trick I learned is to reserve about half a cup of the pasta cooking water before draining the pasta. You can then stir this starchy water into the sauce if it needs thinning; it also helps the sauce cling to the pasta beautifully. Finally, don’t be afraid to customize! If you like a little heat, a pinch of red pepper flakes added with the garlic can give it a nice subtle kick. You can also stir in some fresh spinach or kale right before you add the mozzarella to wilt it down for an extra veggie boost. I’ve even added sun-dried tomatoes for a burst of tangy flavor. This recipe is really a fantastic canvas for your own creativity!

Storing and Reheating Tips

Now, let’s talk about what happens after you’ve devoured this delicious chicken mozzarella pasta. If, by some miracle, you have leftovers (my family usually devours this in one sitting!), storing and reheating it properly is key to enjoying it just as much the next day. For refrigerator storage, the best way to keep it is in an airtight container. I find that glass containers work wonderfully as they don’t absorb odors and are easy to clean. It should stay fresh in the fridge for about 3-4 days. When you’re ready to reheat, you’ve got a few options. The simplest is in the microwave, but to prevent it from drying out, add a tiny splash of milk or water to the portion before microwaving. Cover it loosely with a damp paper towel to help trap in moisture. Alternatively, you can reheat it in a small saucepan over low heat on the stovetop, stirring occasionally, until heated through. This method often gives you the best texture, as it warms the sauce evenly. If you prefer to use your oven, place a serving in an oven-safe dish, add a tablespoon or two of milk or broth, cover it tightly with foil, and reheat at around 300°F (150°C) until warmed through. I generally avoid reheating it at too high a temperature or for too long, as this can make the pasta mushy and the sauce can separate. As for freezer instructions, I typically don’t freeze this dish. The creamy sauce and the pasta can sometimes change texture when frozen and thawed, especially the mozzarella. If you absolutely must freeze it, allow it to cool completely, transfer it to a freezer-safe container, and it should last for about 1-2 months. Thaw it overnight in the refrigerator before reheating using one of the methods described above. For the best possible taste and texture, I always recommend enjoying this chicken mozzarella pasta fresh, but these storage and reheating tips will help you enjoy every last bite!

Frequently Asked Questions

Final Thoughts

There you have it – my beloved chicken mozzarella pasta! This is more than just a recipe to me; it’s a guaranteed way to bring smiles to the table and create those cozy, comforting moments that matter so much. It’s proof that you don’t need a million fancy ingredients or hours of your time to make something truly spectacular. The combination of tender chicken, perfectly cooked pasta, and that gooey, melted mozzarella cheese, all enveloped in a rich, creamy sauce, is just pure magic. It’s the kind of dish that feels both comforting and a little bit indulgent, perfect for any night of the week. I truly hope you give this chicken mozzarella pasta a try in your own kitchen. I’m so excited for you to experience the simple joy and deliciousness it brings! If you do make it, please let me know how it turns out! I’d love to hear about your family’s reactions or any little twists you might have added. Feel free to leave a comment below or share your creations. Happy cooking, and more importantly, happy eating!

Chicken Mozzarella Pasta with Sun-Dried Tomatoes

A delicious and easy chicken mozzarella pasta dish featuring sun-dried tomatoes in a creamy sauce.

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 3 cloves garlic minced
• 4 oz sun-dried tomatoes drained from oil
• 2 tablespoons olive oil reserved from sun-dried tomato jar
• 1 lb chicken breast tenderloins sliced
• 0.25 teaspoon salt
• 0.25 teaspoon paprika
• 1 cup half and half (or 0.5 cup heavy cream + 0.5 cup milk)
• 1 cup mozzarella cheese shredded (pre-shredded, not fresh)
• 8 oz penne pasta (or gluten-free brown rice pasta)
• 1 tablespoon basil
• 0.25 teaspoon red pepper flakes
• 0.5 cup reserved cooked pasta water (or more, as needed)
• 0.25 teaspoon salt to taste

Instructions

 

Preparation Steps

• In a large skillet, sauté garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of olive oil for 1 minute on medium heat until the garlic is fragrant.
• Remove the sun-dried tomatoes from the skillet, leaving the olive oil.
• Add sliced chicken (salted and lightly covered in paprika) and cook on high heat for 1 minute on each side. Remove from heat.
• Cook pasta according to package instructions. Reserve some cooked pasta water and drain the pasta.
• Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken.
• Add half-and-half and shredded mozzarella cheese to the skillet. Bring to a gentle boil.
• Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and a creamy sauce forms.
• Add the cooked and drained pasta to the skillet with the cream sauce and stir to combine.
• Add basil and red pepper flakes. Stir to combine.
• If the sauce is too thick, add about 0.5 cup of reserved cooked pasta water to thin it out. Add gradually as needed.
• Season the chicken pasta with salt and more red pepper flakes, to taste. Let it simmer for a couple of minutes for flavors to combine.

Notes

Salt the dish just enough to bring out the flavors of basil and sun-dried tomatoes. Adjust red pepper flakes to your spice preference.