Chicken Mozzarella Pasta (Printable Version)
Tender chicken and mozzarella blend in a creamy tomato pasta sauce for a warm, satisfying dish.
# Ingredients Required:
→ Pasta and poultry
01 -
300 g penne or preferred pasta
02 -
300 g chicken breast, cut into bite-sized pieces
→ Sauce and seasoning
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
1 teaspoon dried Italian herbs
06 -
400 g canned crushed tomatoes
07 -
120 ml heavy cream
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Cheese
10 -
100 g shredded mozzarella cheese
11 -
50 g grated Parmesan cheese
→ Garnish
12 -
Fresh basil leaves
13 -
Red pepper flakes (optional)
# Guide to Cooking:
01 -
Cook pasta in salted boiling water until al dente, then drain and set aside.
02 -
Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and Italian herbs. Cook chicken until golden and cooked through, about 5 to 7 minutes. Remove from skillet and set aside.
03 -
In the same skillet, sauté minced garlic until fragrant, approximately 1 minute.
04 -
Add crushed tomatoes to the skillet and bring to a simmer. Cook for 5 minutes to develop flavors.
05 -
Stir in heavy cream and simmer for 2 to 3 minutes until the sauce thickens and becomes creamy.
06 -
Return cooked chicken to the skillet and mix thoroughly with the sauce.
07 -
Add drained pasta to the skillet and toss gently to coat evenly with sauce.
08 -
Sprinkle mozzarella and Parmesan over pasta, stirring until cheeses melt and blend into a creamy consistency.
09 -
Remove from heat, garnish with fresh basil leaves and optional red pepper flakes. Serve immediately.
# Extra Suggestions:
01 -
For a lighter alternative, substitute heavy cream with light cream. Adding vegetables such as bell peppers or spinach enhances nutritional value. Adjust red pepper flakes according to desired spiciness.