This is a weeknight easy meal that never disappoints! We love it! Chicken Mozzarella Pasta is so simple and quick and yet everyone loves it! I just know you will think it’s as yummy as I do!
Chicken Mozzarella Pasta
?Ingredients
- 1 pound penne (rigatoni works too)
- 2 tablespoons olive oil
- 2-3 boneless, skinless chicken breasts, cut into bite-size pieces
- 1/2 teaspoon each – garlic powder, oregano, basil
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 Tbsp minced fresh parsley
- 4-6 ounces fresh mozzarella, cut into medium cubes
- 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
- Basil or Italian seasoning for topping
?Directions
Cook the pasta according to the package directions. Heat the olive oil in a skillet over medium-high heat. Toss together herbs and salt and pepper with chicken. Add the chicken pieces in a single layer and Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate. In the same skillet over medium-high heat, add the garlic and stir immediately to start cooking. Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes. Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce and sprinkle extra basil or Italian seasoning. serve immediately
Yield: 6 servings
originally adapted from Pioneer Woman….its a family fav now!
