Chicken Mozzarella Pasta


I cooked this last Saturday night, and it was delicious! Very hearty, cheesy, and filling after a long day at the robotics competition. Add a nice salad.

Chicken Mozzarella Pasta


  • 1 pound Penne or Rigatoni
  • 2 Tbsp olive oil, plus more for drizzling
  • 2 chicken breasts, cut into half inch pieces
  • salt and pepper
  • 1 Tbsp oregano
  • 1 onion, small dice
  • 2 cloves garlic, minced
  • 1 28 ounce can crushed tomatoes
  • ½ cup red wine
  • ½ tsp crushed red pepper flakes
  • 2 Tbsp minced fresh parsley
  • 8 ounces, fresh mozzarella, cut Into medium cubes
  • ¼ cup parmesan, freshly shredded
  • extra parmesan, for serving
  • 12 whole basil leaves, chiffonade


  1. Cook pasta according to package directions.
  2. Heat olive oil over medium-high heat.
  3. Add chicken pieces in a single layer and sprinkle with salt and pepper.
  4. Allow to cook without stirring for 2 minutes, or until golden.
  5. Stir chicken around to brown on all sides.
  6. Remove to a plate.
  7. In the same skillet over medium-high heat, add the onions, red pepper flakes, and garlic.
  8. Cook for 4-5 minutes, stirring occasionally, until the onions are deep golden.
  9. Deglaze pan with red wine and cook until almost evaporated.
  10. Reduce the heat to low and pour in the crushed tomatoes.
  11. Stir until the onions and garlic are mixed in, then add the chicken back into the pan.
  12. Add the parsley and oregano, stir to combine, then allow to simmer, stirring occasionally.
  13. Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella.
  14. Let it sit, undisturbed, for 2 to 3 minutes, until you can see that the mozzarella is very soft.
  15. Drain the pasta and pour it onto a platter.
  16. Drizzle with a little olive oil. Immediately sprinkle on 1/4 cup shredded Parmesan.
  17. Pour on the sauce, sprinkle with extra Parmesan and the chiffonade of Basil, and serve immediately!

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