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- 2 boneless, skinless chicken breasts - 8 ounces of penne pasta - 1 cup of fresh mozzarella cheese, cut into small cubes - 1 cup of heavy cream - 1/2 cup of chicken broth - 2 cloves garlic, finely minced - 1 teaspoon Italian seasoning - 1 tablespoon olive oil - Salt and freshly ground black pepper to taste - Fresh basil leaves, for garnish You can swap chicken breasts for turkey or tofu for a lighter option. If you want a healthier pasta, use whole wheat or gluten-free penne. Instead of heavy cream, try half-and-half or coconut cream for a different taste. If you don’t have fresh mozzarella, shredded mozzarella works well. You can also use vegetable broth instead of chicken broth for a vegetarian version. To make this dish, you'll need a large pot for boiling the pasta. A sharp knife helps in slicing the chicken and cheese. Use a colander for draining the pasta. A whisk is great for mixing the sauce evenly. Lastly, a large serving bowl will showcase your creamy mozzarella chicken pasta beautifully. {{ingredient_image_2}} Start by boiling water in a large pot. Make sure to add salt for flavor. Once it boils, add 8 ounces of penne pasta. Cook it according to the package until it's al dente. This usually takes about 11-12 minutes. When it's done, drain the pasta in a colander. Set it aside for later. Take 2 boneless, skinless chicken breasts. Season both sides with salt, black pepper, and 1 teaspoon of Italian seasoning. Heat 1 tablespoon of olive oil in the same pot you used for the pasta. Add the chicken breasts and cook them for 6-7 minutes on each side. You want them fully cooked, with no pink inside. Once finished, take the chicken out and let it rest. Then slice it into strips. In the same pot, add 2 cloves of finely minced garlic. Sauté it for about 30 seconds. This will make your kitchen smell great! Next, pour in 1/2 cup of chicken broth and 1 cup of heavy cream. Whisk these together well. Bring the mixture to a gentle simmer and allow it to cook for 2-3 minutes. Now, stir in 1 cup of cubed fresh mozzarella cheese into the sauce. Let it melt to create a creamy texture. If the sauce seems too thick, add a splash of chicken broth or water. Once the cheese is melted, add the drained penne pasta into the sauce. Toss it all together until the pasta is coated nicely. Then, add the sliced chicken on top. Garnish each serving with fresh basil leaves. This will add color and flavor. If you like, sprinkle more mozzarella cheese on top before serving. Enjoy your creamy mozzarella chicken pasta! To cook pasta just right, start with a big pot. Fill it with water and add salt. The water should taste like the sea. Bring the water to a rolling boil. Add the penne pasta and stir it gently. Follow the package time for cooking. You want the pasta al dente, which means firm but not hard. Once cooked, drain it right away. Do not rinse it; this helps the sauce stick. For a creamy sauce, you need the right balance. Start with heavy cream and chicken broth. Mix them well in the pot. If the sauce is too thick, add a little more broth. You want it to coat the pasta without being runny. Stir in fresh mozzarella cheese slowly. Let it melt for a smooth finish. If the sauce still feels heavy, just add a splash of water to lighten it up. To make your dish pop, use seasonings wisely. Salt and black pepper bring out the best flavors. Italian seasoning adds warmth and depth. Don't forget the minced garlic; it gives a lovely aroma. Fresh basil leaves not only look nice but also add a fresh taste. You can even sprinkle some extra cheese on top before serving. This will impress your guests and make the dish even more delicious. Pro Tips Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F for optimal juiciness and safety. Cheese Melting Technique: Add the mozzarella cheese to the sauce gradually and over low heat to avoid clumping and ensure a smooth, creamy consistency. Al Dente Pasta: Cook the penne pasta to al dente for the best texture, as it will continue to cook slightly when mixed with the hot sauce. Fresh Basil Addition: Add fresh basil leaves just before serving to enhance the flavor without wilting them, preserving their vibrant color and aroma. {{image_4}} You can easily boost the nutrition of this dish by adding vegetables. Spinach, bell peppers, or peas work great. Simply sauté them in the pot after cooking the chicken. They will soak up the flavor and add color. You can add about 1 to 2 cups of chopped veggies. This small change makes the meal more vibrant and healthy. If you're not in the mood for chicken, don't worry! You can swap it for shrimp, turkey, or even tofu. Each protein brings its own taste. For shrimp, cook them for about 3-4 minutes until they turn pink. Turkey will take a little longer, so plan for around 8-10 minutes. Tofu needs to be pressed and cubed, then sauté until golden. The key is to adjust your cooking time based on your choice. Want to mix things up? You can try different types of cream for your sauce. Coconut milk gives a unique taste. Greek yogurt is another option for a tangy twist. If you're watching calories, use low-fat milk for a lighter sauce. Just remember to add some flour or cornstarch to thicken it. Each option changes the dish while keeping it creamy and delicious. To keep your creamy mozzarella chicken pasta fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to cover it well to keep it from drying out. For reheating, use a skillet over medium heat. Add a splash of chicken broth or water to help it warm up evenly. Stir it gently until it’s hot. You can also use a microwave. Heat it for 1-2 minutes, stirring halfway through. This helps keep the pasta creamy. You can freeze this dish, but it’s best to do it before you add the cheese. Store it in a freezer-safe container. It can last up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat and add fresh mozzarella just before serving for the best taste. Yes, you can use dried mozzarella. However, fresh mozzarella melts better. Dried mozzarella will not give you the same creamy texture. If you use dried, add it early in the cooking process. This will help it melt thoroughly. Absolutely! You can use gluten-free penne pasta. Many brands offer tasty options made from rice or chickpeas. Just follow the package directions for cooking time. The rest of the recipe stays the same. To lighten the sauce, use half-and-half instead of heavy cream. You can also add more chicken broth. This will reduce the creaminess without losing flavor. Another option is to use a little milk mixed with broth. Penne pasta is great, but you can try fusilli or rotini too. Both shapes hold the sauce well. You might also use spaghetti for a fun twist. Just adjust the cooking time as needed. This blog covered the key ingredients, step-by-step instructions, and useful tips for your dish. I shared how to cook pasta and chicken, make a creamy sauce, and store leftovers. You can switch ingredients for your taste or use different proteins. Feel free to ask questions if you have any. Cooking should be fun, not stressful! Enjoy your meal and the process!

Creamy Mozzarella Chicken Pasta

A delicious and creamy pasta dish with chicken and fresh mozzarella.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 ounces penne pasta
  • 1 cup fresh mozzarella cheese, cut into small cubes
  • 1 cup heavy cream
  • 1 2 chicken broth
  • 2 cloves garlic, finely minced
  • 1 teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • to taste Salt and freshly ground black pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, bring a generous amount of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches an al dente texture. Once done, drain the pasta in a colander and set it aside.
  • Season both sides of the chicken breasts with salt, black pepper, and Italian seasoning. In the same pot used for the pasta, heat the olive oil over medium heat. Carefully add the seasoned chicken breasts to the pot and cook for about 6-7 minutes on each side, or until the chicken is thoroughly cooked through with no pink in the center. Once cooked, remove the chicken from the pot and let it rest for a few minutes before slicing it into strips.
  • In the same pot, add the finely minced garlic and sauté for about 30 seconds until it releases a fragrant aroma. Next, pour in the chicken broth and heavy cream, whisking together to combine the ingredients seamlessly. Bring the mixture up to a gentle simmer and allow it to cook for 2-3 minutes.
  • Gradually stir in the cubed fresh mozzarella cheese into the sauce, allowing it to melt and create a rich, creamy texture. If the sauce appears too thick, add a small splash more chicken broth or water to achieve your preferred consistency.
  • Add the drained penne pasta directly into the creamy sauce, tossing everything together to ensure the pasta is evenly coated. Slice the rested chicken breasts and artfully place them on top of the pasta and sauce mixture.
  • Garnish each serving with fresh basil leaves for a pop of color and flavor.

Notes

For an enhanced presentation, sprinkle additional mozzarella cheese on top before serving.
Keyword chicken, creamy, mozzarella, pasta