Making this 30-minute, one-pot mozzarella chicken pasta recipe is simple. This simple dinner recipe really gets a boost from the marinara sauce's subtle creaminess.
How to make it
- In a high-wall skillet set over medium-high heat, warm the olive oil.
- To allow the first side of the chicken to brown, add it to the pan and cook it, untouched, for 5 minutes. Cook them until golden brown on both sides after turning them over. Set the chicken aside.
- Scrape up any browned chicken bits from the bottom of the pan before adding the chicken broth. This will give the sauce flavor. Cook the garlic for a minute after adding it.
- Cream cheese should be combined with the marinara sauce before being added. Bring the sauce to a gentle bubble after adding the red pepper flakes.
- Insert the penne. Cook it through by gently simmering it with a cover partially on. (See package for a rough time estimate; it's typically around 14 minutes.)
- When the mozzarella is warm and melted, add the cooked chicken and mozzarella to the pasta dish. Serve after garnishing with the finely chopped basil leaves!
Reheating Leftover Pasta
In my Dutch oven, I've always had the best success reheating chilled pasta for 20 minutes at 350 degrees. The heat is distributed so evenly by the Dutch oven that the food almost has the same freshness to it. The flavor and texture are far superior to those of microwaving, so it is worth the extra work and dirty dish.
Storing Leftover Pasta
It is best to consume this pasta within three days of refrigeration.
Best Pasta for This Meal
The best pasta for this dish is thick, tube-shaped pasta because it retains the sauce the best. Rigatoni, Ziti, and Penne are all excellent choices.
Ingredients
- Penne
- Olive Oil
- Boneless, skinless chicken breasts
- Garlic- Always mince your own at home (don’t use the jarred stuff), the flavor is much better!
- Marinara Sauce- Rao’s marinara sauce is by far the best I’ve ever had.
- Red Pepper Flakes- Optional
- Chicken Broth
- Cream Cheese
- Mozzarella
- Basil Leaves
- Salt/Pepper
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