It’s 6pm. You’re tired. Dinner needs to happen fast. This One Pot Chicken Mozzarella Pasta is your new best friend for busy fall evenings.
I know how hard it is to cook after a long day. This recipe delivers a warm, comforting meal with minimal effort. You deserve a delicious dinner without the mountain of dishes.
Why You’ll Love This Recipe
The best part about this dish is the easy cleanup. You cook everything in just one single skillet. That means more time relaxing and less time at the sink.
It is also a total crowd-pleaser for the whole family. Kids love the gooey melted cheese and tender chicken. It is perfect for busy weeknights when everyone is hungry right now.
Simple Method
Making this pasta is so straightforward and rewarding. You start by browning the chicken to lock in flavor. Then, the pasta cooks right in the sauce.
This method lets the penne soak up all the savory broth. Even if you are a beginner, you can master this. You will feel like a pro when the cheese melts perfectly.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. It uses simple, fresh ingredients that pack a big punch.
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 cups chicken broth
- 15 oz tomato sauce
- 8 oz dry penne pasta
- 1/2 cup heavy cream
- 1.5 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chiffonade
Step-by-Step
- Heat olive oil in a large skillet over medium-high heat and sear chicken cubes with salt, pepper, and oregano until internal temperature reaches 165°F (74°C).
- Add minced garlic and sauté for 60 seconds until aromatic.
- Deglaze the skillet with chicken broth and add tomato sauce and dry penne pasta.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until pasta achieves al dente texture.
- Remove from heat and emulsify heavy cream and 0.5 cups of mozzarella into the sauce.
- Top the mixture with remaining 1 cup of mozzarella cheese and cover for 2 minutes until cheese is fully melted.
- Garnish with fresh basil and serve immediately.
Best Ways to Enjoy It
Serve this dish warm while the cheese is still stretchy and golden. It looks beautiful right in the skillet on the table. Your family will love the rustic feel.
Pair it with a simple side salad or garlic bread. The bread is perfect for scooping up any extra sauce. It makes a complete, satisfying meal every time.
Keep It Fresh
If you have leftovers, store them in an airtight container. They will stay fresh in the fridge for 3 days. This recipe is great for next-day lunches.
To reheat, add a tiny splash of water or milk. This helps the sauce become creamy again. Microwave it gently or warm it on the stove.
Recipe Tips
- Don’t skip browning the chicken for the best flavor.
- Use a large skillet with a tight-fitting lid.
- Stir the pasta occasionally to prevent sticking to the bottom.
- Freshly shredded mozzarella melts much smoother than the bagged kind.
- For a fall twist, add a pinch of red pepper flakes.
- Cut your chicken into even pieces so they cook at the same rate.
- Wait to add the basil until the very end for freshness.
Ways to Switch It Up
- Swap penne for rotini or bow tie pasta if you prefer.
- Add a handful of fresh spinach at the end for greens.
- Use gluten-free pasta to make this meal gluten-friendly.
- Substitute honey for a tiny pinch of sugar if the sauce is acidic.
Quick Answers
Can I use chicken thighs instead?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and tender during the simmering process. Just ensure they reach 165°F.
What if the sauce is too thick?
If the sauce thickens too much, add a splash of broth. Stir it in slowly until you reach your desired consistency. The cream also helps thin it out.
Will my kids really eat this?
Most kids love the mild flavor and cheesy texture. It is a very kid-approved dinner option. You can even let them help sprinkle the cheese!
I hope this cozy meal makes your busy weeknights a little easier. There is nothing better than a warm bowl of pasta to end the day. Happy cooking!
— Lidia
One Pot Chicken Mozzarella Pasta
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 3 cloves garlic , minced
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp cracked black pepper
- 2 cups chicken broth
- 15 oz tomato sauce
- 8 oz dry penne pasta
- 1/2 cup heavy cream
- 1.5 cups shredded mozzarella cheese
- 1/4 cup fresh basil, chiffonade
Instructions
- Heat olive oil in a large skillet over medium-high heat and sear chicken cubes with salt, pepper, and oregano until internal temperature reaches 165°F (74°C).
- Add minced garlic and sauté for 60 seconds until aromatic.
- Deglaze the skillet with chicken broth and add tomato sauce and dry penne pasta.
- Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until pasta achieves al dente texture.
- Remove from heat and emulsify heavy cream and 0.5 cups of mozzarella into the sauce.
- Top the mixture with remaining 1 cup of mozzarella cheese and cover for 2 minutes until cheese is fully melted.
- Garnish with fresh basil and serve immediately.
