This Chicken Mozzarella Pasta. Oh, where do I even begin? For years, I searched for that perfect pasta dish – the one that would elicit oohs and aahs from everyone at the table, the one my kids would request week after week, and the one that felt like a warm, comforting hug in a bowl. After countless experiments, tweaks, and taste tests (tough job, I know!), this recipe was born. The first time I served it, the silence that fell over the dinner table was broken only by the contented sighs and the clinking of forks. My notoriously picky youngest, who usually dissects his food like a forensic scientist, devoured his entire portion and asked for seconds. My husband, a man of few words when it comes to culinary praise, simply smiled and said, “This is a keeper.” And it truly is. The tender, juicy chicken, the rich and savory tomato sauce infused with herbs, the perfectly cooked pasta, and that glorious, gooey, melted mozzarella cheese blanketing the top – it’s a symphony of textures and flavors that just works. It’s become our go-to for busy weeknights, special occasions, and everything in between. It’s more than just a recipe; it’s a memory-maker, a crowd-pleaser, and, in my humble opinion, truly The Best Chicken Mozzarella Pasta you’ll ever make.

The Best Chicken Mozzarella Pasta: A Symphony of Flavor

This dish is the epitome of comfort food, elevated. It combines succulent chicken, a robust tomato-based sauce, perfectly cooked pasta, and a generous topping of melted mozzarella cheese, often baked to golden perfection. It’s a versatile recipe that can be adapted for a quick weeknight meal or dressed up for guests. The key lies in using quality ingredients and allowing the flavors to meld beautifully.

Why This Recipe Will Become Your New Favorite

Crowd-Pleasing: Universally loved flavors appeal to both adults and children.
Comforting & Satisfying: It’s hearty, warming, and incredibly fulfilling.
Customizable: Easily adaptable with different herbs, spices, or vegetables.
Make-Ahead Potential: Components can be prepped in advance, and the assembled dish often tastes even better the next day.
Visually Appealing: That golden, bubbly cheese topping is irresistible!

Ingredients You’ll Need for Chicken Mozzarella Pasta

To create this masterpiece, you’ll need a combination of fresh ingredients and pantry staples. Using high-quality components will significantly impact the final taste.

For the Chicken & Marinade (Optional but Recommended):
- 1.5 lbs (approx. 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
For the Pasta:
- 1 lb (450g) dried pasta (penne, rigatoni, ziti, or fusilli work well)
- Salt for pasta water
For the Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4-5 cloves garlic, minced
- 1 (28-ounce / 794g) can crushed tomatoes (San Marzano preferred for best flavor)
- 1 (15-ounce / 425g) can tomato sauce or passata
- 1/2 cup chicken broth or dry white wine (optional, for deglazing and depth)
- 2 teaspoons dried Italian seasoning (or 1 tsp dried oregano + 1 tsp dried basil)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon red pepper flakes (optional, for a hint of spice)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream or half-and-half (optional, for a creamier sauce)
- 1/4 cup chopped fresh basil, plus more for garnish
- 2 tablespoons chopped fresh parsley, plus more for garnish
For Assembly & Topping:
- 8 ounces (225g) fresh mozzarella, torn or sliced
- 4 ounces (113g) low-moisture, part-skim mozzarella, shredded (for better melt and coverage)
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish

Step-by-Step Instructions for Culinary Perfection

Follow these detailed steps to create your delicious Chicken Mozzarella Pasta. Patience in building flavors is key!

Prepare the Chicken (Optional Marinating Step):
- In a medium bowl, combine the chicken pieces with 1 tablespoon olive oil, Italian seasoning, garlic powder, onion powder, salt, and pepper. Toss to coat evenly.
- If time permits, cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the flavors to meld. If you’re short on time, you can skip the marinating and season the chicken just before cooking.
Cook the Pasta:
- Bring a large pot of salted water to a rolling boil.
- Add the pasta and cook according to package directions until al dente (slightly firm to the bite). It’s important not to overcook the pasta, especially if you plan to bake the dish, as it will continue to cook in the sauce.
- Reserve about 1 cup of the pasta water before draining. Drain the pasta and set aside. Tossing it with a drizzle of olive oil can prevent sticking.
Cook the Chicken:
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- Add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding the pan).
- Cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
- Remove the chicken from the skillet and set aside on a plate.
Sauté Aromatics & Build the Sauce Base:
- To the same skillet (don’t wipe it clean – those browned bits are flavor!), add the remaining 1 tablespoon of olive oil if needed.
- Add the chopped onion and sauté over medium heat for 4-5 minutes, until softened and translucent.
- Add the minced garlic and red pepper flakes (if using) and cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
- If using white wine or chicken broth for deglazing, pour it into the skillet and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for a minute or two until slightly reduced.
Simmer the Sauce:
- Stir in the crushed tomatoes, tomato sauce, dried Italian seasoning (or oregano and basil), and sugar (if using). Season with salt and pepper to taste.
- Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to develop. The longer it simmers, the richer the taste. Stir occasionally.
- If the sauce becomes too thick, you can add a little of the reserved pasta water to reach your desired consistency.
Combine Ingredients:
- Stir the cooked chicken back into the tomato sauce.
- If using heavy cream or half-and-half for a creamier sauce, stir it in now.
- Add the chopped fresh basil and parsley to the sauce. Taste and adjust seasonings if necessary.
- Gently fold in the cooked pasta until it’s well coated with the sauce. If the mixture seems too dry, add a splash more of the reserved pasta water.
Assemble and Bake (for Baked Version):
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13 inch baking dish or a similar-sized oven-safe casserole dish.
- Transfer half of the pasta mixture to the prepared baking dish.
- Scatter half of the torn fresh mozzarella and half of the shredded low-moisture mozzarella over the pasta.
- Spoon the remaining pasta mixture on top.
- Top evenly with the remaining fresh mozzarella, shredded mozzarella, and the grated Parmesan cheese.
- Bake for 20-25 minutes, or until the sauce is bubbly around the edges and the cheese is melted, golden brown, and slightly crispy in spots. If you want the cheese more browned, you can switch to the broiler for the last 1-2 minutes, watching carefully to prevent burning.
Rest and Serve:
- Once out of the oven, let the Chicken Mozzarella Pasta rest for 5-10 minutes before serving. This allows the cheese to set slightly and the flavors to meld further, making it easier to serve.
- Garnish with additional fresh basil leaves or chopped parsley before serving.

Alternative Stovetop Method (No Bake): If you prefer not to bake, simply ensure the chicken is fully cooked and the sauce is hot. Add the pasta and chicken to the sauce, then stir in about half the mozzarella (perhaps cubed small fresh mozzarella) until it’s just starting to melt into the pasta. Serve immediately, garnishing with the remaining fresh mozzarella and Parmesan on top of individual portions.

Nutritional Snapshot: What’s in a Serving?

Understanding the nutritional content can be helpful for meal planning. Please note that these are estimates and can vary based on specific ingredient brands, portion sizes, and any modifications.

Servings: This recipe typically yields 6-8 generous servings.
Calories per Serving (approximate for 1/6th of the recipe): 650-750 calories.

Breakdown (Estimated per serving):

Protein: 40-50g (primarily from chicken and cheese)
Fat: 30-40g (from olive oil, chicken, cheese, and cream if used)
Saturated Fat: 12-18g
Carbohydrates: 50-60g (primarily from pasta and tomatoes)
Fiber: 5-7g
Sugar: 8-12g (naturally occurring from tomatoes, plus any added sugar)

Disclaimer: These values are estimates calculated using standard nutritional databases. For precise nutritional information, it’s recommended to use your preferred nutrition calculator with the exact ingredients and quantities you’ve used.

Time Commitment: From Prep to Plate

Knowing the time involved helps you plan your cooking.

Preparation Time: 25-30 minutes (includes chopping vegetables, cubing chicken, and optional marinating setup).
Cook Time:
- Pasta: 10-12 minutes
- Chicken: 5-7 minutes
- Sauce Simmering: 15-20 minutes (or longer for deeper flavor)
- Baking Time (if applicable): 20-25 minutes
Total Time (including marinating and baking): Approximately 1 hour 30 minutes to 1 hour 45 minutes.
Total Time (without marinating, stovetop version): Approximately 45-55 minutes.

This makes it feasible for a slightly more involved weeknight dinner if you streamline steps, or a perfect relaxed weekend meal.

Sensational Serving Suggestions for Your Chicken Mozzarella Pasta

This dish is a star on its own, but a few well-chosen accompaniments can elevate the entire meal.

Bread:
- Garlic Bread: Classic and essential for soaking up that delicious sauce.
- Crusty Italian Bread: A simple loaf, warmed and served with good quality olive oil for dipping.
- Focaccia: Herb-infused focaccia complements the Italian flavors beautifully.
Salads:
- Simple Green Salad: Mixed greens with a light vinaigrette (lemon or balsamic) provide a fresh contrast.
- Caesar Salad: The creamy, tangy dressing and crunchy croutons are a popular pairing.
- Caprese Salad: Sliced fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze echoes the pasta’s flavors in a lighter form.
Vegetables:
- Steamed or Roasted Asparagus: Drizzled with lemon juice and olive oil.
- Sautéed Spinach or Kale: With garlic for a healthy, green side.
- Roasted Broccoli or Broccolini: Adds a nice char and earthy flavor.
Wine Pairings:
- Red Wine: A medium-bodied Italian red like Chianti, Sangiovese, or Montepulciano d’Abruzzo complements the tomato sauce and chicken.
- White Wine: If you prefer white, a crisp Pinot Grigio or Sauvignon Blanc can cut through the richness.
Garnishes (beyond the recipe):
- A sprinkle of high-quality finishing olive oil.
- A dollop of ricotta cheese on top for extra creaminess.
- A pinch of flaky sea salt.

Pro Tips for an Even More Amazing Chicken Mozzarella Pasta

Take your Chicken Mozzarella Pasta from great to absolutely unforgettable with these expert tips.

Don’t Overcook the Pasta: This is crucial, especially if you’re baking the dish. Cook it until it’s truly al dente, meaning it still has a slight bite. It will continue to absorb liquid and cook further in the sauce and oven, so starting with perfectly cooked or slightly undercooked pasta prevents it from becoming mushy.
Use Quality Tomatoes: The tomato sauce is the heart of this dish. Using San Marzano tomatoes (canned, crushed) can make a significant difference in flavor. They are naturally sweeter and less acidic than other varieties. If you can’t find them, choose the best quality crushed tomatoes your budget allows.
Brown the Chicken Properly: Don’t overcrowd the pan when cooking the chicken. Browning it in batches ensures each piece gets good color and develops a deep, savory crust (thanks to the Maillard reaction). These browned bits, or “fond,” also add immense flavor to the sauce when you deglaze the pan.
Fresh Herbs Make a Difference: While dried herbs are convenient for the sauce’s simmer, finishing the dish with fresh basil and parsley right before serving (and as a garnish) adds a burst of brightness and aroma that elevates the entire pasta. If you have fresh oregano, you can use that during cooking too!
The Mozzarella Matters: For the ultimate gooey, melty cheese pull, use a combination of fresh mozzarella (for its creamy texture and superior flavor) and low-moisture, part-skim mozzarella (for its excellent melting and browning capabilities). Tearing fresh mozzarella instead of precise slicing gives a more rustic, appealing look.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Chicken Mozzarella Pasta.

Q: Can I use chicken thighs instead of chicken breasts?
- A: Absolutely! Chicken thighs are more forgiving than breasts, tend to stay juicier, and often have more flavor. Use boneless, skinless thighs and cut them into similar-sized pieces. The cooking time for the chicken might be slightly longer to ensure they are cooked through.
Q: Can I make this recipe ahead of time?
- A: Yes, this dish is great for making ahead. You can prepare the entire dish, assemble it in the baking dish, cover, and refrigerate for up to 24 hours. When ready to bake, you might need to add 10-15 minutes to the baking time if it’s going into the oven straight from the fridge. Alternatively, cook the sauce and chicken, cook the pasta separately, and combine just before baking.
Q: How do I store and reheat leftovers?
- A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave individual portions, or for best results (especially for larger amounts), place the pasta in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 15-20 minutes, or until heated through. You can remove the foil for the last few minutes to help the cheese crisp up again. Adding a splash of water or chicken broth before reheating can prevent it from drying out.
Q: Can I make this dish vegetarian?
- A: Yes, easily! To make a vegetarian Mozzarella Pasta, simply omit the chicken. You can bulk up the sauce with additional vegetables like sautéed mushrooms, bell peppers, zucchini, or spinach. Roasted eggplant would also be a fantastic, hearty addition. Ensure you use vegetable broth instead of chicken broth.
Q: What other types of pasta can I use?
- A: While penne, rigatoni, and ziti are popular choices because their shapes hold sauce well, feel free to experiment! Fusilli, rotini (corkscrew shapes), shells (conchiglie), or even farfalle (bowties) would also work beautifully. The key is to choose a pasta shape that has nooks and crannies for the delicious sauce and melted cheese to cling to.

Chicken Mozzarella Pasta Recipe