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Creamy Mozzarella Chicken Pasta

A delightful weeknight dinner featuring golden seared chicken, a rich garlic cream sauce, and creamy mozzarella intertwined with pasta for a dish that's both impressive and delicious.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 700
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts, sliced horizontally into thin cutlets About 170g / 6oz each, pounded to even thickness of 1.5cm
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil For searing
For the Creamy Mozzarella Sauce
  • 1 tablespoon unsalted butter
  • 5 cloves garlic, finely minced
  • 1/3 cup sun-dried tomatoes in oil, roughly chopped
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup dry white wine or chicken broth For deglazing
  • 1 1/2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 1/2 cups fresh mozzarella, torn into small pieces Or use low-moisture shredded mozzarella
  • 1/3 cup freshly grated Parmesan cheese
  • to taste Salt and black pepper
  • handful fresh basil leaves, torn For finishing
For the Pasta
  • 350 g penne, rigatoni, or fettuccine
  • 1 tablespoon salt for the pasta cooking water
  • 1 cup reserved pasta water For sauce adjustment

Method
 

Preparation
  1. Prepare the chicken by slicing it into thin cutlets or pounding to an even thickness of about 1.5cm.
  2. Pat each cutlet dry with paper towels and season with garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
Cooking the Pasta
  1. Bring a large pot of water to a rolling boil and salt it generously. Cook the pasta until al dente, about 1 minute before package directions. Reserve 1 cup of the pasta water before draining.
Searing the Chicken
  1. Heat olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 4-5 minutes on the first side and 3-4 minutes on the second side until cooked through.
  2. Remove chicken from the skillet and let it rest for 5 minutes.
Building the Cream Sauce
  1. In the same skillet, reduce heat to medium, melt butter, and add minced garlic. Stir for 60 seconds until fragrant.
  2. Add sun-dried tomatoes and stir for 30 seconds. Then, add Italian seasoning, dried basil, and red pepper flakes.
  3. Pour in the white wine or chicken broth, scraping the bottom of the pan, and let it reduce by half.
  4. Add heavy cream and chicken broth, bring to simmer, and cook until thickened, about 5-6 minutes.
  5. Taste and adjust seasoning as needed.
Combining
  1. Slice the rested chicken. Add drained pasta to the skillet and toss until well-coated. Adjust with reserved pasta water as necessary.
  2. Add torn mozzarella and grated Parmesan cheese, tossing until melted. Arrange sliced chicken on top and garnish with fresh basil.
Serving
  1. Serve immediately while the sauce is silky and mozzarella is melting. Pair with extra Parmesan and crusty bread.

Notes

Creamy Mozzarella Chicken Pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of cream or broth to restore sauce consistency. Does not freeze well.