Creamy Chicken Mozzarella Pasta Recipe

There’s something universally comforting about pasta. It’s warm, satisfying, endlessly adaptable, and when paired with tender chicken, rich cream sauce, and stretchy melted mozzarella, it becomes the kind of dish that keeps people coming back for seconds—and thirds. Welcome to the world of Creamy Chicken Mozzarella Pasta, a recipe that blends Italian-inspired flavors with family-style comfort in every luscious bite.

This dish is more than just pasta and sauce. It’s a harmony of creamy textures, succulent chicken, and silky ribbons of mozzarella that stretch and melt into the sauce like a dream. It’s the perfect centerpiece for a cozy family dinner, an indulgent date-night meal, or even a crowd-pleasing potluck favorite. The best part? It looks and tastes gourmet, but it’s surprisingly simple to make at home—even on a weeknight.

In this guide, we’ll walk you through every step of creating this decadent dish from scratch, using simple pantry staples and fresh ingredients. You’ll learn the keys to building a velvety cream sauce that clings to pasta, the secret to juicy, flavorful chicken, and how to choose the right type of mozzarella for that signature melt. Whether you’re a seasoned home cook or just getting comfortable in the kitchen, this recipe offers room to master the basics while still giving space to flex your creative culinary muscles.

We’ll also explore ways to lighten the dish without sacrificing flavor, adapt it for different diets, and elevate it with gourmet touches like sun-dried tomatoes, spinach, or crispy pancetta. You’ll get expert tips on choosing pasta shapes, the best cooking techniques for chicken breast or thighs, and how to layer flavors like a pro.

This isn’t just a recipe—it’s a foundation for dozens of creamy pasta creations. So grab your skillet, heat up the cream, and get ready to create the kind of meal that disappears as quickly as it hits the table. Let’s dive into the full method for making the ultimate Creamy Chicken Mozzarella Pasta—a dish that proves indulgence and simplicity can go hand in hand.

Detailed Instructions: How to Make Creamy Chicken Mozzarella Pasta

This creamy, cheesy pasta dish centers around three core components: juicy, well-seasoned chicken, a rich and velvety cream sauce, and a generous helping of melted mozzarella. Below is a detailed guide that walks you through every step to ensure your pasta is flavorful, balanced, and irresistibly creamy.

Step 1: Gather Your Ingredients

For the Chicken:

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon Italian seasoning

• Optional: ½ teaspoon smoked paprika (for extra depth)

For the Pasta:

• 12 oz to 1 lb of pasta (penne, rigatoni, or fettuccine recommended)

• Salt for pasta water

For the Cream Sauce:

• 3 tablespoons unsalted butter

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour (for thickening)

• 2 cups heavy cream (or half-and-half for a lighter version)

• 1 cup chicken broth

• ¾ cup grated Parmesan cheese

• Salt and pepper, to taste

• Pinch of red pepper flakes (optional, for subtle heat)

For the Mozzarella:

• 1 ½ cups shredded low-moisture mozzarella

• Optional: ½ cup fresh mozzarella chunks for added richness and stretch

Optional Add-ins:

• 1 cup baby spinach

• ½ cup sun-dried tomatoes

• 1 tablespoon fresh basil, chopped

• 1 teaspoon lemon zest (to cut the richness)

Step 2: Cook the Pasta

1. Bring a large pot of water to a boil.

2. Salt the water generously (it should taste like the sea).

3. Add the pasta and cook 1 minute less than al dente (the pasta will finish cooking in the sauce later).

4. Reserve ½ cup of pasta water, then drain the rest.

5. Toss the pasta lightly in olive oil to prevent sticking and set aside.

Tip: Choose short pasta (penne, rotini, shells) to hold more sauce in every bite, or go for long pasta like fettuccine for a more elegant presentation.

Step 3: Cook the Chicken

1. Pat the chicken dry with paper towels.

2. Season both sides with salt, pepper, garlic powder, Italian seasoning, and paprika (if using).

3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.

4. Add the chicken in a single layer (don’t overcrowd).

5. Cook for 5–6 minutes per side until golden brown and cooked through (internal temp should reach 165°F).

6. Transfer to a cutting board and let rest for 5 minutes. Slice into thin strips or bite-sized cubes.

Tip: Use chicken thighs for a juicier result or butterfly thick chicken breasts for faster cooking. For extra flavor, deglaze the skillet with a splash of white wine or broth after removing the chicken.

Step 4: Make the Cream Sauce

1. In the same skillet (wipe out excess oil, but keep the brown bits), melt 3 tablespoons of butter over medium heat.

2. Add the minced garlic and sauté for 30 seconds, just until fragrant—don’t let it brown.

3. Whisk in the flour to create a roux, cooking for 1 minute to remove the raw flour taste.

4. Slowly whisk in the chicken broth, followed by the heavy cream, stirring constantly until smooth.

5. Lower the heat and simmer gently for 4–5 minutes, stirring occasionally.

6. Stir in the Parmesan cheese, salt, pepper, and red pepper flakes (if using).

7. Simmer for another 2–3 minutes until thickened to your liking.

Optional Step: Add the spinach or sun-dried tomatoes now if using, letting them soften into the sauce.

Step 5: Add Chicken and Pasta to the Sauce

1. Add the sliced or cubed chicken back into the skillet with the sauce.

2. Stir gently to coat the meat and let it simmer for 2–3 minutes so the flavors meld.

3. Add the drained pasta and gently toss to coat.

4. If the sauce is too thick, add a few tablespoons of reserved pasta water until it reaches your preferred consistency.

Tip: Don’t overmix—just enough to coat the pasta evenly and distribute the chicken.

Step 6: Add the Mozzarella

1. Sprinkle the shredded mozzarella evenly over the pasta in the skillet.

2. Cover the pan with a lid and reduce the heat to low.

3. Let the cheese melt for 2–4 minutes until it becomes gooey and stringy.

4. Optional: For extra indulgence, stir in small chunks of fresh mozzarella and watch them melt into creamy pockets.

Alternative Method (Baked Finish):
Transfer the pasta to a baking dish, top with mozzarella, and broil for 3–5 minutes until golden and bubbly.

Step 7: Taste and Finish

1. Taste the pasta and adjust seasoning—add more salt, black pepper, or a squeeze of lemon juice to balance the richness.

2. Garnish with fresh basil, parsley, or a drizzle of good olive oil for a restaurant-style finish.

Step 8: Serve and Enjoy

Serve hot with your favorite sides:

• Garlic bread or focaccia

• A crisp green salad with balsamic vinaigrette

• Roasted broccoli or sautéed zucchini

• A chilled glass of Pinot Grigio or sparkling water with lemon

Pro Tips for Best Results

• Don’t overcook the chicken – Keep it juicy by resting it before slicing.

• Use low-moisture mozzarella – It melts smoother and won’t release excess water.

• Fresh garlic matters – Avoid pre-minced garlic for best flavor.

• Pasta water is your secret weapon – It can save a dry or overly thick sauce.