Velvety Chicken Mozzarella Pasta

This velvety chicken pasta with melted mozzarella has turned into my favorite go-to dinner when I want to wow guests without any fuss. The mix of juicy chicken, gooey mozzarella, and al dente pasta makes a restaurant-worthy meal right at home.

I came up with this dish when friends dropped by during a thunderstorm. With just what I had on hand, this pasta somehow came together perfectly, and now everyone asks for it at family events.

Ingredients

• Boneless skinless chicken breasts: form the meaty base and stay tender when you cook them right
• Heavy cream: creates that smooth, rich sauce without needing to make any fancy base
• Mozzarella cheese: turns into gorgeous stretchy strands that stick to all parts of the pasta
• Penne pasta: does a great job because its hollow shape holds little pools of the creamy sauce
• Fresh garlic: brings flavor depth that you just can't get from the bottled stuff
• Red pepper flakes: add a nice kick that cuts through the richness of the dairy elements
• Fresh parsley: gives the final dish a pop of color and fresh taste

Step-by-Step Instructions

Prepare and Cook Chicken:

Sprinkle both sides of your chicken breasts with salt, pepper, and dried basil. Warm olive oil in a big skillet over medium heat until it's shiny but not smoking. Drop chicken into the hot pan and let it sit untouched for 5-6 minutes until it's golden, then flip and cook another 5-6 minutes till it hits 165°F inside. Move it to a cutting board and let it rest so it stays juicy.

Create the Flavor Base:

Toss minced garlic into the same pan with all those tasty chicken bits stuck to the bottom. Cook for just one minute, always stirring so it doesn't burn. You want the garlic smelling good but not turning brown, which would make it taste bitter. This step flavors your whole sauce.

Develop the Sauce:

Add chicken broth to the pan, using a wooden spoon to scrape up all the flavorful stuck bits. Let it bubble until it reduces a bit, then pour in heavy cream. Let this mix gently bubble for 2-3 minutes, watching it start to thicken slightly. Taking your time here really pays off.

Cook the Pasta:

While your sauce simmers, cook penne in very salty water until it's just firm to the bite. Don't forget to save some cooking water before draining. This starchy liquid works wonders for fixing your sauce later if needed.

Combine Components:

Turn down the heat and add all your cheese, stirring gently until it's fully melted. Dump pasta straight into the sauce, tossing to cover every piece. If it looks too thick, add a spoonful of pasta water at a time until it looks just right. Cut your rested chicken into thin strips and mix into the pasta along with final seasonings.

Finish and Serve:

Take the pan off the heat and wait 1-2 minutes, letting all the flavors mix together. Scatter fresh parsley on top right before serving for a nice fresh touch.

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The mozzarella really makes this dish special. I found that letting the cheese sit out until it reaches room temp before adding it to the sauce makes it melt super smoothly. My husband once said this was better than what we get at our favorite Italian place, probably the best kitchen praise I've ever gotten.

Make Ahead and Storage

This chicken pasta stays good in the fridge for up to three days. Keep it in a sealed container and warm it slowly on the stove with a splash of milk to bring the sauce back to life. The flavors actually get better overnight, so leftovers might taste even more amazing. If you want to freeze some, slightly undercook the pasta at first, since it'll get softer when you heat it up again.

Customization Options

You can change this dish up based on what's in your kitchen. Adding sun-dried tomatoes brings a nice sweet-tangy taste, while cooked mushrooms give it an earthy flavor. For a lighter meal, use half-and-half instead of heavy cream and put in more chicken broth. You can stir in spinach or kale during the last few minutes for extra nutrients and color. Feel free to swap penne with any short pasta like bow ties or spirals.

Perfect Pairings

Enjoy this rich pasta with a simple arugula salad with just lemon juice and olive oil to cut through the creaminess. A glass of Pinot Grigio or Chardonnay goes really well with these flavors. For a full meal, add some garlic bread to soak up all that sauce. This dish works great as the main attraction for casual get-togethers or regular family dinners.

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Recipe FAQs

→ Can I use different pasta shapes for this dish?

Sure thing! Penne works great because it catches all that creamy sauce, but you can swap it for farfalle, fusilli, or rigatoni with similar results. Long pastas like fettuccine or linguine work too but will feel different when you eat it.

→ How can I make this dish lighter?

For a lighter take, swap the heavy cream with half-and-half or whole milk, though your sauce won't be as thick. You can also cut the cheese amount in half and throw in extra veggies like spinach, bell peppers, or zucchini to bulk it up with fewer calories.

→ Can I prepare components of this dish ahead of time?

Definitely! Cook and slice your chicken a day before and stick it in the fridge. You can also cook your pasta slightly firm, toss it with a bit of olive oil, and refrigerate. When you're ready to eat, just make the sauce and mix everything together until it's all hot and combined.

→ What side dishes pair well with Chicken Mozzarella Pasta?

This hearty pasta goes great with light sides like a fresh green salad with tangy dressing, oven-roasted asparagus, quick-cooked green beans, or some buttery garlic bread. For a full Italian-style meal, start with some bruschetta or a simple tomato and mozzarella salad.

→ Can I freeze leftovers of this dish?

You can freeze extras for up to 2 months in a sealed container, but creamy pastas might look a bit different when thawed and heated up. For the best results, let it thaw in your fridge overnight, then warm it slowly on the stove with a splash of milk to bring the sauce back to life.

→ How can I add more vegetables to this dish?

This dish works with tons of veggies. Try adding cooked mushrooms, halved cherry tomatoes, fresh spinach, sliced zucchini, or jarred red peppers. Throw tougher veggies like mushrooms in when cooking the garlic, and add delicate stuff like spinach right before mixing with the pasta.