Chicken Mozzarella Pasta
This quick and easy Chicken Mozzarella Pasta recipe delivers a flavorful, comforting meal in just 16 minutes. Penne or rigatoni is tossed with perfectly seared chicken, caramelized onions, garlic, and a rich marinara sauce infused with red pepper flakes. Finished with fresh mozzarella, Parmesan, and basil, it's a perfect weeknight dinner.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For searing chicken and simmering sauce
- 1 Colander For draining pasta
- 1 Chef's knife For dicing and cutting
- 1 Cutting Board For preparing ingredients
Ingredients
Main
- 1 pound penne or rigatoni
- 2 tablespoons olive oil plus more for drizzling
- 2 boneless skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 cloves garlic minced
- 1 large onion finely diced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella cut into medium cubes
- 1/4 cup Parmesan shavings plus grated Parmesan, for serving
- 12 basil leaves cut into chiffonade
Instructions
- Cook the pasta according to the package directions.
- Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
- In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
- Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
- Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
- Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!
Notes
For optimal chicken flavor and texture, ensure the skillet is hot and avoid overcrowding; cook in a single layer until a deep golden crust forms. The 'deep golden' onions are crucial for building the base flavor, providing a sweet, caramelized depth to the sauce. When adding fresh mozzarella, ensure the sauce is piping hot to achieve a smooth, melt-in-your-mouth texture without overworking the cheese, which can make it stringy. Always finish with fresh herbs like parsley and basil chiffonade for vibrant aroma and visual appeal; add them just before serving to preserve their freshness. Adjust red pepper flakes to personal preference for a balanced heat.