Creamy Chicken Pasta

This velvety chicken and mozzarella pasta has quickly become my go-to dinner when I want to wow guests without breaking a sweat. The mix of juicy chicken, gooey mozzarella, and al dente pasta comes together to make a meal that tastes like you spent hours at a fancy restaurant.

I whipped up this dish one stormy evening when friends dropped by unannounced. Working with what I had in my pantry, this pasta turned out incredibly well, and now my family begs for it at every get-together.

Ingredients

• Boneless skinless chicken breasts: form the meaty base that stays tender when you cook them right
• Heavy cream: creates that dreamy sauce without needing to mess with any fancy techniques
• Mozzarella cheese: turns into those gorgeous stretchy strands that wrap around each pasta bite
• Penne pasta: works wonders because those little tubes trap the yummy sauce inside
• Fresh garlic: packs that punch of flavor you just can't get from the powdered stuff
• Red pepper flakes: add that kick of warmth that cuts through the rich cheese and cream
• Fresh parsley: throws in a pop of color and that fresh garden taste at the end

Step-by-Step Instructions

Prepare and Cook Chicken:

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

Create the Flavor Base:

Toss chopped garlic into that same pan with all those tasty chicken bits left behind. Stir it around for just one minute, keeping it moving so it doesn't burn. You want it smelling good but not turning brown and bitter. This step lays the groundwork for your whole sauce.

Develop the Sauce:

Splash in some chicken broth, using a wooden spoon to scrape up all those flavorful bits stuck to the pan. Let it bubble down a bit, then pour in the heavy cream. Let everything bubble gently for 2-3 minutes as it starts to thicken up. Don't rush this part—it makes all the difference.

Cook the Pasta:

While your sauce does its thing, boil the penne in super salty water until it's just got a little bite left. Don't forget to save some of that starchy cooking water before you drain it. That water works magic for fixing your sauce later if needed.

Combine Components:

Turn down the heat and dump in both cheeses, stirring gently until they've melted completely. Toss in the pasta and mix until every piece gets coated in sauce. If it looks too thick, splash in some of that saved pasta water, a spoonful at a time. Cut up your rested chicken into thin strips and mix it in with your final seasonings.

Finish and Serve:

Take the pan off the heat and let everything hang out together for a minute or two, getting all friendly. Scatter fresh parsley on top right before you serve it up for that fresh pop of flavor.

Pin it

The mozzarella really makes this dish shine. I found out that letting the cheese sit at room temp before mixing it in makes the sauce super smooth. My hubby once said this was better than what we usually order at our favorite Italian place - probably the best compliment my cooking's ever gotten.

Make Ahead and Storage

This chicken and mozzarella pasta stays good in the fridge for up to three days. Just put it in a sealed container and warm it up slowly on the stove with a bit of milk or cream to bring the sauce back to life. The flavors actually get better overnight, so your leftovers might taste even more amazing. If you want to freeze some, cook the pasta a little less than normal since it'll soften more when you heat it up again.

Customization Options

This dish works great with whatever you've got on hand. Throw in some sun-dried tomatoes for a sweet-tangy kick, or add sautéed mushrooms for an earthy twist. Want something lighter? Swap half-and-half for the heavy cream and use more chicken broth. You can stir in some spinach or kale at the end for extra nutrients and color. And don't worry if you don't have penne - any short pasta like bow ties or spirals will work just fine.

Perfect Pairings

Serve this creamy pasta with a simple arugula salad dressed with just lemon juice and olive oil to cut through the richness. A glass of Pinot Grigio or Chardonnay goes really well with these flavors. For a full meal, add some garlic bread to mop up that amazing sauce. This works great as the main dish for casual dinner parties or just regular family dinners.

Pin it

Frequently Asked Questions

→ What kinds of pasta can I use instead?

Of course! Penne holds sauce well, but you can switch it with bowties, spirals, or ridged pasta like rigatoni. Want a different vibe? Thin spaghetti or flat noodles like linguine also fit the bill.

→ Can this dish be made healthier?

Yes, you can lighten it up! Replace heavy cream with whole milk or half-and-half for a less rich sauce. Reduce the cheese by half or bulk it up with veggies like peppers, spinach, or zucchini to balance things out.

→ Any tips for prepping ahead of time?

Absolutely! Get the chicken cooked and sliced a day early, and store it chilled. Or, cook your pasta slightly al dente, toss it in olive oil, and refrigerate. When it’s time to eat, make the sauce fresh and bring everything together over heat.

→ What should I serve alongside it?

The creamy sauce pairs great with lighter sides like mixed greens or roasted veggies. Garlic bread, bruschetta, or even a fresh Caprese salad are great options to round out the meal.

→ Would freezing leftovers work?

Yes, but cream sauces can separate a little after freezing. Store leftovers in a tight container for up to 2 months. When you're ready, thaw in the fridge and gently warm on the stove while mixing in a splash of milk or cream to smooth things out.

→ How do I include more veggies?

This dish is super flexible. Toss in mushrooms, cherry tomatoes, zucchini, or spinach. Add hearty veggies like mushrooms with the garlic while cooking, and save the delicate ones like spinach for the final mix.