Chicken Mozzarella Pasta

This is a hearty, satisfying pasta dish that we really enjoyed recently! The fresh herbs add a wonderful light note to the dish!

If you find the deal to be a little too dry - add less pasta into the sauce, or increase the amount of sauce; I would probably use a little more sauce next time.

The little melty cubes of mozzarella are the star of the show in this one, for sure! They are wonderful little surprises to bite into!

This one even reheat well too - which is always a huge plus in my house. This makes a very full skillet of pasta and chicken, so we had a couple servings leftover - but they didn't last long!

Chicken Mozzarella Pasta

1 lb penne pasta
2 TBS olive oil
1 1/2 - 2 lbs boneless, skinless chicken breasts, diced
salt and pepper
1 large onion, finely diced
1 TBS minced garlic (jarred)
1 (25-ounce) jar marinara
1/4 - 1/2 tsp crushed red pepper flakes
1/2 cup water
8 oz. fresh mozzarella, cubed
2 TBS minced fresh parsley
1/4 cup parmesan (grated, or shredded)
12 whole basil leaves (chiffonade)

  1. Bring a large pot of salted water to a boil, and cook the noodles per package directions then drain.
  2. Meanwhile, heat oil in a large nonstick skillet, and brown the chicken on all sides. Season meat with salt and pepper during cooking. Remove chicken to a bowl and saute the onion (add additional oil to the pan if needed). Season onions with salt and pepper. When the onions are tender, add in the garlic and stir for a minute until fragrant. 
  3. Pour in the marinara, add 1/4 tsp red pepper flakes (more to taste), water, and chicken (and any accumulated juices) back into the pan. Stir, and bring to a simmer for about 15 minutes. 
  4. Stir in the cooked pasta, and arrange the mozzarella cubes around the top of the dish, nestled into the meat and pasta. Turn heat very low, and cover with a lid for a few minutes, until chicken melts.
  5. Serve sprinkled with fresh parsley, parmesan, and basil if desired. 
Recipe adapted from Ree Drummond


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