Description
A creamy and flavorful Chicken Mozzarella Pasta dish featuring tender chicken breast, rich tomato and cream sauce, perfectly cooked pasta, and melted mozzarella and Parmesan cheeses. Garnished with fresh basil and optionally spiced with red pepper flakes, this comforting Italian-inspired meal is perfect for a satisfying dinner.
Ingredients
Scale
For the Pasta
- 300 g pasta (penne or your choice)
For the Chicken and Sauce
- 300 g chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 1 can (400 g) crushed tomatoes
- 1/2 cup heavy cream
- Salt and pepper to taste
For the Cheese and Garnish
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Optional: red pepper flakes for heat
Instructions
- Cook the Pasta: Cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian herbs. Cook until the chicken is golden brown and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
- Sauté Garlic: In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
- Simmer Tomato Sauce: Add the crushed tomatoes to the skillet and bring the mixture to a simmer. Let it cook for 5 minutes to meld the flavors.
- Add Cream: Stir in the heavy cream and let the sauce simmer for an additional 2-3 minutes until creamy.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and mix well with the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and gently toss everything together until the pasta is well coated with the sauce.
- Add Cheese: Sprinkle the mozzarella and Parmesan cheese over the pasta. Stir until cheeses have melted and the sauce is creamy and cheesy.
- Garnish: Remove from heat and garnish with fresh basil leaves. If desired, sprinkle red pepper flakes for heat.
- Serve: Serve hot and enjoy your delightful Chicken Mozzarella Pasta!
Notes
- For best results, cook pasta al dente to avoid overcooking when combined with sauce.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it might be less rich.
- If you prefer spicier, add more red pepper flakes or a dash of chili powder.
- Fresh mozzarella can be used in place of shredded mozzarella for a different texture.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
