Chicken Mozzarella Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
594 kcal
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Course
Main Course
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Cuisine
American
Chicken Mozzarella Pasta
Description
This recipe combines sautéed garlic, dried basil, red pepper flakes, and sun-dried tomatoes to build a flavorful base, to which cooked chicken breast pieces are added. The creaminess comes from heavy cream and shredded mozzarella cheese melted into the mixture, creating a rich, thick sauce. The sauce is gently simmered to meld the flavors and achieve a smooth texture.
Shell pasta cooked according to package instructions is mixed into the sauce, using reserved pasta water or chicken broth to adjust the sauce consistency if needed. The red pepper flakes add a slight heat, balanced by the sweetness of sun-dried tomatoes and the savory cheese and chicken.
This pasta is a hearty main course, fitting for a family dinner. The creamy sauce coats each pasta shell well, making it a comforting, rich dish. Using sun-dried tomatoes and dried basil gives it a distinct flavor profile compared to simpler cream sauces.
Ingredients
- 4 garlic minced, cloves
- 2 teaspoons basil dried
- 1/4 teaspoon red pepper flakes
- 4 oz sun-dried tomatoes drained and roughly chopped
- 2 tablespoons olive oil
- 1 lb chicken breast sliced or cut into 1-inch cubes
- 1/4 teaspoon salt or to taste
- 1/3 teaspoon paprika sweet
- 2 cups heavy cream
- 1 cup mozzarella cheese shredded
- 8 oz shell pasta you can also use gluten-free or whole-wheat, medium
- 1/2 cup water or chicken broth, reserved cooked pasta water
Instructions
- Bring a large pot with water to a rolling boil and cook pasta according to package instructions. Reserve 1 cup of cooked pasta water for later. Drain the pasta and set it aside.
- In a large skillet, over medium heat, add the olive oil and sauté minced garlic, basil, red pepper flakes, and sun-dried tomatoes for 1 minute.
- Remove the sun-dried tomatoes from the skillet, and set aside on a plate.
- Add the chicken to a plate, mix it with salt and paprika, and add it to the pan. Cook on high heat for 1-2 minutes, tossing to cook it all all sides.
- Add the sun-dried tomatoes back to the skillet with the chicken.
- Add the heavy cream, and Mozzarella cheese to the skillet, gently stir over medium heat, and bring the mixture to a gentle boil.
- Immediately reduce to a simmer and cook, constantly stirring, until the cheese melts and the sauce is cream, taste and adjust for salt.
- Add the pasta to the skillet and stir to combine. If the sauce is too thick, add reserved pasta water little by little and stir to combine.
- Serve garnished with fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 49g | 98% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 92mg | 31% |
| Sodium | 570mg | 24% |
| Potassium | 1763mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 738IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 488mg | 49% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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