Creamy Chicken Mozzarella Pasta (Printable Recipe Version)
Tender chunks of chicken and penne tossed in a creamy tomato sauce, finished with mozzarella and a bit of Parmesan melted on top.
# Ingredients You’ll Need:
→ Seasonings & Oil
01 -
2 tablespoons olive oil
02 -
3 cloves garlic, minced
03 -
½ teaspoon red pepper flakes if you want a kick
04 -
Salt and pepper, toss in as needed
→ Cheese & Herbs
05 -
1 cup mozzarella, shredded up
06 -
¼ cup Parmesan, grated
07 -
¼ cup fresh basil, sliced
08 -
1 tablespoon parsley, chopped (totally optional)
→ Pasta & Sauce Base
09 -
8 ounces penne, uncooked
10 -
1 cup chicken broth
11 -
1 cup heavy cream
12 -
1 can diced tomatoes (14.5 oz)
→ Proteins
13 -
2 chicken breasts, no bones or skin
# Steps to Make It:
01 -
Toss chicken and pasta into your pan with the creamy sauce. Toss in your cheeses and fresh basil, give it a good stir till gooey. Scatter some herbs on top if you like, and dig in while it's hot.
02 -
Sizzle garlic and red pepper flakes in a splash of oil. Next, pour in broth, cream and tomatoes. Let it bubble for about 5 to 7 minutes till it thickens up.
03 -
Sprinkle chicken with salt and pepper. Sear with a little olive oil, about five or six minutes each side till it’s cooked through. Let it sit before slicing it up.
04 -
Boil up your penne till it’s just firm, using the package time as a guide. Drain and keep it ready for later.
# Extra Information:
01 -
Dried basil is fine if you don’t have fresh
02 -
Use as much or as little red pepper as you like
03 -
It's best eaten right away while that cheese is extra stringy