If you have ever dreamed of the perfect creamy comfort meal that combines tender chicken, gooey mozzarella, vibrant sun-dried tomatoes, and luscious pasta, then this Chicken Mozzarella Pasta recipe is your new best friend. It brings together simple yet flavor-packed ingredients that balance creamy, smoky, tangy, and savory notes in every bite. From the juicy chicken tenders seasoned with paprika to the deliciously melted mozzarella swirling through farfalle pasta, this dish promises an irresistible, heartwarming experience every time you make it. Whether it’s a casual weeknight dinner or a special occasion, Chicken Mozzarella Pasta will quickly become one of those dishes you can’t wait to share.

Chicken Mozzarella Pasta Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Chicken Mozzarella Pasta recipe plays a crucial role in creating layers of flavor and texture. From the richness of half and half to the punch of sun-dried tomatoes, these ingredients keep the dish both simple and exciting.

4 cloves garlic (minced): Adds a fragrant, savory base that wakes up the dish instantly.
4 ounces sun-dried tomatoes in oil (drained with oil reserved): Gives a sweet-tart burst that contrasts beautifully with creamy cheese.
Olive oil (if necessary for cooking chicken): Helps achieve that perfect sear and prevents sticking.
1 pound chicken tenders: Tender pieces of protein packed with flavor thanks to simple seasoning.
Salt and freshly ground black pepper (to season chicken): Essential for highlighting every bit of the flavors.
1 tablespoon paprika: Adds a smoky depth and a subtle warmth behind the scenes.
1 cup half and half: Creates a rich, creamy base that marries all the components beautifully.
1 cup shredded mozzarella cheese: The star that melts gooey, creating that luscious cheese sauce.
8 ounces Farfalle pasta: Its butterfly shape makes it perfect for holding onto sauce and bits of chicken.
1 tablespoon basil (dry or fresh): Brings a fresh herbal note to lift the dish.
1/4 teaspoon crushed red pepper flakes (or more to taste): A gentle kick to balance the creamy richness.
1/2 cup reserved cooked pasta water (or more): The secret ingredient to thinning sauce without losing flavor.
Salt (to taste for finished dish): Final seasoning touch to tie everything together.
6 slices cooked bacon (crumbled): Adds a smoky crunch for a wonderful texture contrast.

How to Make Chicken Mozzarella Pasta

Step 1: Prepare the Sun-Dried Tomatoes and Garlic

Start by draining the sun-dried tomatoes, saving two tablespoons of their flavorful oil for sautéing. Give those tomatoes a rough chop to release their sweet-tangy essence. In a hot skillet, briefly sauté the minced garlic and chopped sun-dried tomatoes in the reserved oil. This gets the garlic lightly browned and infuses the oil with tomato goodness, setting a vibrant foundation for your pasta sauce.

Step 2: Cook the Chicken Tenders

Pat your chicken tenders dry and season generously with salt, pepper, and paprika. If your pan looks a little dry, add a splash of olive oil to get a nice sear going. Over high heat, cook the chicken for about one minute on each side until the outsides just begin to brown but the inside remains tender. Remove from heat and slice into bite-sized pieces so they’ll meld perfectly with the sauce and pasta later on.

Step 3: Prepare the Pasta

Cook the farfalle pasta according to the package instructions, making sure it’s al dente to hold up well in the sauce. Before draining, scoop out one cup of pasta water and keep it handy — this starchy water will be your secret for adjusting sauce consistency. Drain the pasta, and set it aside for when the sauce is ready.

Step 4: Bring Together the Sauce

Return the sautéed sun-dried tomatoes and chicken pieces to the skillet. Pour in the half and half and sprinkle in the shredded mozzarella. Bring this mixture to a slow steady boil, then immediately reduce to a simmer. Stir constantly to encourage the cheese to melt smoothly and form a rich, creamy sauce that clings to every bit of chicken and tomato.

Step 5: Combine Pasta and Final Flavors

Add the cooked farfalle to the skillet, gently tossing until all the pasta is enveloped in the cheesy sauce. Stir in the basil and crushed red pepper flakes to give the dish that lovely herbal freshness and a hint of spice. Pour in reserved pasta water gradually — about half a cup — to thin and loosen the sauce to your desired creaminess. This step is key to reaching that silky, restaurant-quality texture.

Step 6: Finish with Bacon and Seasoning

Now fold in the crumbled crispy bacon for a smoky, crunchy surprise in every bite. Taste and season with salt as needed to balance all flavors perfectly. Let everything simmer together gently for about five minutes, so those savory elements have a chance to marry fully. Your Chicken Mozzarella Pasta is now ready!

How to Serve Chicken Mozzarella Pasta

Garnishes

A sprinkle of extra fresh basil leaves or a pinch more crushed red pepper flakes on top brightens your dish visually and adds an extra layer of aromatic freshness or heat. You can also add a few shavings of Parmesan for a nutty umami boost that complements the mozzarella deliciously.

Side Dishes

This pasta holds its own, but pairing Chicken Mozzarella Pasta with a crisp garden salad or roasted vegetables rounds out the meal beautifully. A simple Caesar salad or some steamed green beans tossed in lemon juice offer a refreshing crunch that contrasts the creamy pasta wonderfully.

Creative Ways to Present

Serve this pasta straight from the skillet for a rustic, family-style vibe that invites everyone to dig in. Or dress it up by plating individual portions with a drizzle of high-quality olive oil and a small basil sprig. For a playful twist, spoon the dish into roasted bell peppers or hollowed-out tomatoes for an impressive presentation perfect for gatherings.

Make Ahead and Storage

Storing Leftovers

After enjoying your Chicken Mozzarella Pasta, any leftovers should be cooled to room temperature and stored in an airtight container in the refrigerator. They’ll stay fresh for up to three days, making for a convenient and delicious lunch or dinner the next day.

Freezing

This dish can be frozen, but keep in mind that cream-based sauces sometimes separate when frozen and thawed. To minimize this, cool completely, and freeze in a sealed container with minimal air space. When ready, thaw in the refrigerator overnight. Expect slight texture changes, but flavor will remain just as delightful.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently to re-emulsify the cheese sauce and prevent it from curdling. Add a splash of milk or reserved pasta water to revive the sauce’s creaminess if it thickens too much. Avoid the microwave if possible, as it can dry out the chicken and cause uneven heating.

FAQs

Can I use a different type of pasta for Chicken Mozzarella Pasta?

Absolutely! While farfalle is perfect for holding sauce, penne or rigatoni work wonderfully as well due to their shape and size. Feel free to use your favorite pasta shape.

Is there a substitute for half and half in the sauce?

You can substitute half and half with equal parts whole milk and heavy cream to balance richness and creaminess, or use full-fat coconut milk for a dairy-free version with a creamy texture.

How spicy is this Chicken Mozzarella Pasta?

The recipe calls for a quarter teaspoon of crushed red pepper flakes, offering a gentle kick. You can easily adjust the amount up or down depending on your heat preference.

Can I prepare the chicken ahead of time?

Yes, you can cook and slice the chicken earlier in the day or even the day before. Just keep it refrigerated, and add it to the sauce at the appropriate step for best texture and flavor.

Is it okay to use fresh basil instead of dried?

Using fresh basil not only adds a vibrant green color but also a brighter flavor. Feel free to increase the amount if using fresh, and sprinkle some on top as a garnish for extra aroma.

Final Thoughts

Once you dive into this Chicken Mozzarella Pasta, you’ll quickly see why it’s a crowd-pleaser that combines ease with impressive flavor. It’s the kind of recipe that feels special yet cozy, perfect for any night you want to treat yourself or your loved ones. So go ahead—grab those ingredients and enjoy the magic that happens when creamy cheese, succulent chicken, and pasta all come together in delicious harmony.

Chicken Mozzarella Pasta Recipe

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★★★★★

4.8 from 19 reviews

A creamy and flavorful Chicken Mozzarella Pasta featuring tender chicken tenders, sun-dried tomatoes, and gooey mozzarella cheese simmered in a luscious half-and-half sauce, served over farfalle pasta with crispy bacon and a hint of basil and red pepper flakes for a perfect balance of savory and spicy.

Author: zara
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Simmering, Boiling, Mixing
Cuisine: Italian-American
Diet: Halal

Ingredients

Scale

Main Ingredients

4 cloves garlic (minced)
4 ounces sun-dried tomatoes in oil (drained with oil reserved)
small amount of olive oil (if necessary for cooking chicken)
1 pound chicken tenders
salt and freshly ground black pepper (to season chicken)
1 tablespoon paprika
1 cup half and half
1 cup shredded mozzarella cheese
8 ounces Farfalle pasta
1 tablespoon basil (if using dry basil; if using fresh basil, you can add more)
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt (to taste finished dish before serving)
6 slices cooked bacon (crumbled)

Instructions

Prepare Sun-Dried Tomatoes and Oil: Drain the sun-dried tomatoes from the oil and reserve 2 tablespoons of the oil for sautéing.
Chop Tomatoes: Chop the sun-dried tomatoes into smaller pieces to evenly distribute their flavor throughout the dish.
Sauté Garlic and Tomatoes: In a large skillet over high heat, sauté the minced garlic and sun-dried tomatoes in the 2 tablespoons of reserved oil for about a minute to release their aromas.
Remove Tomatoes: Using a slotted spoon, remove the sun-dried tomatoes from the pan and set them aside.
Season Chicken: Season both sides of the chicken tenders with salt, freshly ground black pepper, and evenly coat with the tablespoon of paprika for a smoky, flavorful crust.
Cook Chicken: If necessary, add a small amount of olive oil to the skillet. Cook the chicken tenders over high heat for one minute on each side to sear them, then remove from heat and cut into bite-sized pieces.
Cook Pasta: Prepare the farfalle pasta according to the manufacturer’s directions. Reserve 1 cup of the pasta cooking water before draining the pasta.
Combine Ingredients: Return the chopped sun-dried tomatoes and chicken pieces to the skillet. Pour in the half and half and add the shredded mozzarella cheese. Bring the mixture to a slow steady boil, then immediately reduce to a simmer, stirring constantly until the cheese melts and forms a creamy sauce.
Add Pasta: Stir the cooked farfalle pasta into the skillet until thoroughly combined with the sauce.
Season Sauce: Add the basil and crushed red pepper flakes, adjusting the amount of red pepper to your preferred level of spiciness.
Adjust Sauce Consistency: Slowly add about 1/2 cup of the reserved pasta water to the sauce to thin it out and make it creamier, adding more if necessary but avoiding a watery texture.
Add Bacon: Mix in the crumbled cooked bacon to add a smoky, savory crunch to the dish.
Final Seasoning: Taste and season the dish with salt as needed to enhance all flavors.
Simmer: Let the skillet contents simmer gently for about 5 minutes to allow all flavors to meld together.
Garnish and Serve: Garnish with additional basil leaves and a sprinkle of red pepper flakes if desired, then serve hot.

Notes

Use fresh basil instead of dried for a more vibrant flavor and garnish some leaves on top of the finished dish for freshness.
The reserved pasta water contains starch which helps in binding and thinning the sauce, so add it gradually.
Adjust the crushed red pepper flakes based on your heat preference.
Cooking chicken at high heat for just a minute per side ensures it stays juicy but you can cook longer if fully cooking raw chicken tenders; ensure chicken reaches internal temp of 165°F (74°C).
Sun-dried tomatoes packed in oil give excellent flavor; if using dry sun-dried tomatoes, rehydrate in hot water before use.
Bacon can be substituted with pancetta or omitted for a lighter dish.
For a richer sauce, cream can be used instead of half and half.