Spicy Chicken and Mozzarella Pasta
A quick and flavorful weeknight dinner featuring tender diced chicken, creamy tomato sauce, and melty mozzarella, perfect for satisfying the whole family.
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.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge. For longer storage, freeze for up to 2 months.