A weeknight dinner that feels like a treat, this Spicy Chicken and Mozzarella Pasta comes together fast with pantry-friendly ingredients and bold flavor.
It’s saucy, creamy, and has just enough heat to make every bite interesting.
Perfect for nights when you want comfort without fuss.
Try it when you want a reliable showstopper that reheats beautifully and pleases a crowd.
Why You’ll Love This Spicy Chicken and Mozzarella Pasta
– Fast to make with simple pantry staples.
– Creamy tomato sauce that clings to every noodle.
– Tender diced chicken that soaks up flavor.
– Melty mozzarella for gooey, comforting bites.
– Adjustable heat: easy to tame or turn up.
– Great leftovers that reheat well for lunches.
This dish balances bright tomato acidity with rich cream and molten mozzarella, giving you a silky sauce that coats pasta and chicken evenly. The red pepper flakes add a warm, lingering heat rather than a sharp burn, and fresh basil lifts the whole plate with herbal brightness.
"Five stars — I made this on a busy night and it came together in 30 minutes. The sauce is creamy, the chicken stayed juicy, and the cheese made it dinner-table magic." — Anna R., home cook
In case you want similar fast chicken pasta inspiration, try a richer spin with a sweet-heat pairing like this sweet and spicy honey pepper chicken with creamy macaroni for another busy-weeknight winner.
Key Ingredients for Spicy Chicken and Mozzarella Pasta
Chicken breasts, diced — Chicken is the backbone of this recipe. Buy firm, pink breasts with no gray spots and trim excess fat for even cooking. If you substitute thighs you’ll get more fat and flavor, but adjust cooking time; thighs stay juicier and can handle more simmering.
Crushed tomatoes (15 oz) — The crushed tomatoes create the bright acidic base that makes the cream pop. Look for a can without added herbs or sugar for the purest tomato flavor. If you swap in tomato puree or diced tomatoes, the texture and sweetness will shift; puree becomes smoother while diced adds chunkiness.
Heavy cream (1 cup) — Heavy cream gives the sauce its glossy, silk-like mouthfeel and helps tame tomato acidity. Use full-fat cream for the best texture; half-and-half will thin the sauce and change the richness. For a lighter option, try a blend of Greek yogurt stirred in off-heat, but expect a slightly tangier profile.
Mozzarella cheese, shredded (1 cup) — Mozzarella melts into that signature stretchy, milky layer over the pasta. Fresh low-moisture shredded mozzarella melts more reliably than fresh ball mozzarella, which can release water. If you swap for provolone or fontina, you’ll get a saltier, more complex melt.
Full Ingredient List for Spicy Chicken and Mozzarella Pasta
– 8 oz pasta (such as penne or fettuccine)
– 2 chicken breasts, diced
– 2 tbsp olive oil
– 1 garlic clove, minced
– 1 can (15 oz) crushed tomatoes
– 1 cup heavy cream
– 1 tsp red pepper flakes
– 1 cup mozzarella cheese, shredded
– Salt and pepper to taste
– Fresh basil for garnish
Step-by-Step Instructions for Spicy Chicken and Mozzarella Pasta
Step 1: Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, then drain and set aside briefly to keep warm.
Pro Tip: The pasta should still have a slight bite and look plump but not mushy.
Step 2: Brown the chicken
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until pieces are browned and cooked through, about 5–7 minutes.
Pro Tip: Chicken should be nicely golden on the edges and feel springy when pressed.
Step 3: Add aromatics and heat
Add the minced garlic and 1 teaspoon red pepper flakes to the skillet. Sauté for about 1 minute until fragrant, stirring so the garlic does not burn.
Pro Tip: Garlic will smell nutty and sweet; avoid letting it brown to prevent bitterness.
Step 4: Build the sauce
Pour in the 15 oz can of crushed tomatoes and the cup of heavy cream. Stir well to combine and bring the liquid to a gentle simmer, scraping any browned bits off the pan for added flavor.
Pro Tip: The sauce should look glossy and have small bubbles around the edges when it’s simmering.
Step 5: Reduce and thicken
Let the sauce simmer for 5–10 minutes to reduce slightly and concentrate flavors. Taste and adjust salt, pepper, and red pepper flakes if needed.
Pro Tip: The sauce should coat the back of a spoon and appear slightly thickened, not watery.
Step 6: Combine pasta and sauce
Add the cooked pasta to the skillet and toss gently so each piece is coated in the creamy tomato sauce. Use tongs to lift and mix, ensuring the chicken is evenly distributed.
Pro Tip: The pasta should be glossy with sauce clinging to every ridge.
Step 7: Melt the cheese
Stir in the shredded mozzarella until it melts and becomes stringy and integrated into the sauce. If needed, cover the skillet briefly to encourage melting.
Pro Tip: The cheese should pull into ribbons and create silky strands through the sauce.
Step 8: Serve and garnish
Serve the Spicy Chicken and Mozzarella Pasta hot, garnished with fresh basil leaves for aroma and color.
Pro Tip: Look for vibrant green basil and a shiny sauce; the aroma should be a warm mix of tomato, cream, and herbs.
Expert Tips for Spicy Chicken and Mozzarella Pasta
– Control the heat: Start with 1 tsp red pepper flakes and add more at the end if needed to avoid overpowering the cream.
– Temperature tips: Keep your skillet at medium; too hot will dry the chicken, too low prevents proper browning.
– Texture troubleshooting: If the sauce splits, remove from heat and whisk in a splash of warm pasta water to bring it back together.
– Cheese melt tip: Use low-moisture shredded mozzarella for reliable melt without extra liquid.
– Equipment tip: A wide skillet or sauté pan gives better surface area for browning chicken and tossing pasta.
– Common mistake: Overcooking pasta—aim for slightly under al dente before finishing in the sauce if you want perfect texture.
– Make-ahead tip: Cook the sauce and chicken, then cool and refrigerate separately from pasta; combine and reheat gently to finish.
– Serving tip: Toss with a few tablespoons of reserved pasta water if the sauce seems stiff after resting; it will loosen without thinning flavor.
For more quick chicken-and-pasta inspiration and different cooking methods, compare techniques in a speedy air-fryer recipe like this 10-minute air fryer chicken, sausage, and veggies to refine your weeknight workflow.
Storage & Freezing for Spicy Chicken and Mozzarella Pasta
Fridge storage: Cool to room temperature and store in an airtight container for up to 3–4 days. Use shallow containers to speed cooling and keep texture.
Freezer storage: For longer storage, freeze in a heavy-duty freezer container or vacuum-sealed bag for up to 2 months. Freeze without fresh basil to avoid browning.
Thawing: Thaw overnight in the refrigerator. If pressed for time, thaw in a warm water bath with the sealed container, then reheat.
Reheating: Reheat on the stovetop over low heat, adding a splash of water or milk to revive the sauce, and stir frequently until steaming. Microwaving works—cover and heat in 30–60 second bursts, stirring between cycles.
Best containers: Use airtight glass or BPA-free plastic containers for fridge storage and heavy-duty freezer bags or rigid freezer-friendly containers for the freezer.
Variations & Substitutions for Spicy Chicken and Mozzarella Pasta
Vegetarian version — Swap diced chicken for roasted eggplant or sautéed mushrooms. The result is a meaty texture from mushrooms or a silky, stew-like mouthfeel from eggplant, while keeping the spicy, creamy sauce intact.
Chicken thighs and smoked paprika — Use diced boneless chicken thighs and add 1 tsp smoked paprika. Thighs add richer flavor and the smoked paprika introduces a subtle smoky layer that deepens the dish.
Low-fat swap — Replace heavy cream with a combination of half-and-half and 2 tablespoons of cornstarch whisked into cold liquid to thicken. You’ll lose some creaminess but retain a smooth, clingy sauce with fewer calories.
Cheesy bake variation — After combining pasta and sauce, transfer to a baking dish, top with extra mozzarella and breadcrumbs, and bake at 375°F (190°C) until golden. This yields a bubbled, gratinated top and a slightly crisp texture contrast.
Frequently Asked Questions About Spicy Chicken and Mozzarella Pasta
Q: Can I make Spicy Chicken and Mozzarella Pasta ahead of time for a dinner party?
A: Yes. Cook the chicken and sauce but stop before adding the shredded mozzarella and pasta. Store the sauce and chicken in the fridge for up to 2 days. On the day, reheat gently, cook fresh pasta, combine, and stir in mozzarella just before serving for the best texture.
Q: How can I reduce the spiciness without losing flavor?
A: Reduce red pepper flakes to 1/4–1/2 teaspoon and add a pinch of smoked paprika for complexity. You can also stir in an extra tablespoon of heavy cream or a teaspoon of sugar to mellow heat while preserving the sauce’s richness.
Q: Will the mozzarella make the sauce stringy or greasy?
A: Properly shredded low-moisture mozzarella melts smoothly rather than turning oily. If the sauce separates, a splash of warm pasta water and gentle stirring will bring it back together. Avoid shredding pre-shredded cheeses that contain excessive anti-caking agents which can affect melt.
Q: Can I use gluten-free pasta for Spicy Chicken and Mozzarella Pasta?
A: Yes. Choose a high-quality gluten-free pasta made from rice, corn, or legumes and follow package timing for al dente. Be aware some gluten-free pastas soften faster; drain promptly and finish in the sauce to avoid mushiness. For a protein boost, chickpea pasta works well.
Q: How do I reheat leftovers so the chicken stays tender and the pasta doesn’t dry out?
A: Reheat gently on the stovetop over low heat with a splash of water, milk, or extra cream to restore silkiness. Stir frequently and cover for a minute if needed to help the cheese melt uniformly. Microwaving in short bursts with stirring works too, but add liquid to prevent drying.
For a different baked combination with chicken and vegetables, you might like this comforting chicken and broccoli Alfredo bake that swaps tomato for a creamier sauce and adds a green vegetable for balance.
Final Thoughts on Spicy Chicken and Mozzarella Pasta
This Spicy Chicken and Mozzarella Pasta is a reliable, flavorful weeknight meal that adapts easily to what you have on hand. If you enjoyed the recipe, please leave a star rating in the recipe card below and pin it to Pinterest so others can find it.
Spicy Chicken and Mozzarella Pasta
Ingredients
Pasta
- 8 oz pasta (such as penne or fettuccine) Cook until al dente.
Chicken
- 2 pieces chicken breasts, diced Trim excess fat for even cooking.
Sauce Base
- 2 tbsp olive oil
- 1 clove garlic, minced Avoid burning the garlic.
- 1 can (15 oz) crushed tomatoes Choose without added herbs or sugar.
- 1 cup heavy cream Use full-fat for best texture.
- 1 tsp red pepper flakes Adjust according to desired heat.
- 1 cup mozzarella cheese, shredded Low-moisture mozzarella is preferable.
- to taste salt and pepper
- for garnish fresh basil Add vibrant color and aroma.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente, then drain and set aside briefly to keep warm.
Cooking the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken, season with salt and pepper, and cook until pieces are browned and cooked through, about 5–7 minutes.
Building the Sauce
- Add the minced garlic and 1 teaspoon of red pepper flakes to the skillet. Sauté for about 1 minute until fragrant.
- Pour in the crushed tomatoes and heavy cream. Stir well to combine and bring to a gentle simmer.
Finishing the Dish
- Let the sauce simmer for 5–10 minutes to reduce slightly, then taste and adjust seasonings.
- Add the cooked pasta to the skillet and toss to coat. Stir in the shredded mozzarella until melted.
- Serve hot, garnished with fresh basil leaves.
