This Chicken Mozzarella Pasta is a true comfort meal you’ll want to make again and again. It’s a cozy, flavor-packed dish that brings together tender chicken, gooey mozzarella, and a rich, creamy sun-dried tomato sauce that tastes like something from your favorite Italian restaurant. The sauce is made from scratch with just the right blend of garlic, herbs, and cream—simple ingredients, but the flavor is next level. It’s the kind of meal that fills your kitchen with amazing aromas and makes dinner time feel a little extra special, even on a busy weeknight.
This Chicken Mozzarella Pasta comes together in just 40 minutes and packs a cozy, comforting punch! The creamy marinara sauce clings perfectly to the pasta, while the tender, golden-seared chicken and gooey melted mozzarella make every bite irresistibly rich. It’s one of those weeknight meals that feels like something special—simple to make, but full of warmth and flavor.
What You’ll Need
This is a quick look at the ingredients you’ll need to bring this creamy, cheesy Chicken Mozzarella Pasta to life.
Here’s what you’ll need to make it:
-
Pasta – I usually go with penne or maccheroni, but feel free to use your favorite.
-
Chicken breasts – Boneless, skinless, and sliced thin so they cook up quickly and stay juicy.
-
Sun-dried tomatoes – Packed with flavor and a little tang that balances the creaminess perfectly.
-
Half and half – Gives the sauce that rich, velvety texture without being too heavy.
-
Mozzarella cheese – Melts beautifully into the sauce for that stretchy, cheesy goodness.
-
Garlic – Chopped to release its full, aromatic flavor
-
Olive oil – For searing the chicken and sautéing the garlic.
-
Spices – A simple blend of salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat.
-
Fresh parsley – Chopped and added at the end to brighten up the dish with a touch of green and a hint of herbal freshness.
How to Cook Chicken Mozzarella Pasta
Warm a good splash of olive oil in a large skillet over medium heat until it starts to shimmer. Add minced garlic and chopped sun-dried tomatoes—let them sizzle gently for about a minute, just until the garlic is fragrant. Scoop out the sun-dried tomatoes and set them aside to avoid overcooking.
Season thinly sliced chicken breasts with salt, freshly ground black pepper, and a good pinch of paprika. Turn the heat up to high and sear the chicken in the same skillet until it’s golden on the outside and cooked through.
Once the chicken has developed a golden, flavorful crust, add the sun-dried tomatoes back into the skillet. Pour in some half-and-half to start building the creamy base, then sprinkle in a generous handful of shredded mozzarella. Let it melt into the sauce for that rich, cheesy goodness. Stir gently and bring everything to a light boil, then reduce the heat to low. Allow the sauce to gently simmer, giving it a stir now and then, until the cheese has completely melted and the mixture becomes smooth and creamy.
Add a touch of dried oregano or fresh basil to build up those herby layers of flavor. For a bit of heat, toss in a small pinch of crushed red pepper flakes, and don’t forget to season with salt and black pepper according to your taste.
Finally, toss in your cooked pasta—penne or maccheroni works great—and stir until every bite is coated in that rich, cheesy sun-dried tomato sauce.
Tips for Success
Use either sun-dried tomatoes in oil (the kind that comes in a jar) or dry-packed sun-dried tomatoes—both work great. Just make sure if you’re using the oil-packed ones, drain them well before tossing them into the dish. Excess oil can cause the sauce to become overly greasy.
Season the chicken gently with a small amount of paprika before cooking. Not only does this give the chicken a subtle kick, but it also brings a warm, rich color that makes the final dish look even more inviting.
Be sure to set aside plenty of pasta water before draining the pot. Trust me—you’ll need it to loosen up the sauce later. The starch in the water helps everything cling together beautifully and prevents the sauce from getting too thick or clumpy.
Don’t be shy with the basil, red pepper flakes, or paprika. These are the flavor boosters that really make the sun-dried tomato cream sauce pop. Adjust them to taste—more basil makes it fresher, more paprika adds depth, and the chili flakes bring a gentle heat that balances the cream.
Taste for salt at the end. It might need more than you expect. A little extra salt at the finish can completely transform the flavors—especially when it comes to bringing out the sweet-tart notes of the sun-dried tomatoes and the herby brightness of the basil.
Finally, keep your heat in check. Stick to medium or low once the cream goes in. If the pan is too hot, the cream can separate and turn grainy instead of staying silky.
Chicken Mozzarella Pasta Recipe
Ingredients
Pasta
- 8 oz of maccheroni or penne pasta
Chicken
- 1 lb of chicken breasts cut into small pieces
- 1 tsp salt
- 1 tsp smoked paprika
- ¼ tsp black pepper
Creamy Sauce
- 3 tbsp extra virgin olive oil
- 2 cloves garlic finely minced
- 4 oz sun-dried tomatoes oil-free, chopped into small pieces
- 1 cup half-and-half equal parts milk and heavy cream
- ½ cup shredded mozzarella cheese
- ½ tsp freshly chopped parsley
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- ⅓ cup reserved pasta cooking water
Instructions
- Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add minced garlic and drained sun-dried tomatoes. Sauté for about 1 minute, until the garlic is fragrant.
- Remove the sun-dried tomatoes from the skillet, leaving the olive oil in the pan.
- Season both sides of the chicken tenders with salt and black pepper. Sprinkle paprika evenly over the chicken.
- Cook the chicken slices in the skillet over high heat for about 1 minute on each side, until lightly browned. Remove the pan from heat.
- Cook the pasta according to the package instructions. Before draining, reserve about ⅓ cup of the pasta cooking water.
- Drain the pasta and add the sun-dried tomatoes back into the skillet with the chicken.
- In a separate skillet, pour in the half-and-half and add shredded mozzarella cheese. Bring to a slow boil over medium heat.
- Reduce the heat to a simmer and stir regularly until the cheese has completely melted and the sauce is smooth.
- Add the cooked pasta to the creamy sauce and stir well to combine.
- Season with salt, black pepper, red pepper flakes, and dried oregano. Stir in fresh chopped parsley.
- Let everything simmer together for a few minutes to blend the flavors.
- If the sauce is too thick, add some of the reserved pasta water gradually to thin it out to your desired consistency.
- Garnish with extra oregano or fresh basil and a sprinkle of red pepper flakes before serving.
