Chicken Mozzarella Pasta
If I can make a comforting pasta meal in under an hour, I am always in. This Chicken Mozzarella Pasta is a creamy and delicious dish with tender shells, sun dried tomatoes, and plenty of melted mozzarella. It is perfect for family dinner and might just become your new favorite on busy nights.
On nights when we skip going out, my little trick is to think of one of my pasta favorites, and it always works. I’ve shared so many here on the blog for those nights when I don’t want to be stuck in the kitchen for over an hour. One of my kids’ top picks is my one pan lemon broccoli pasta; it’s simple, ready in 30 minutes, and they ask for it all the time!
Table of contents
This Chicken Mozzarella Pasta is the newest addition to my weeknight pasta lineup, and the best part is it’s on the table in under an hour. That is a lifesaver when the kids come home from school hungry and I need dinner fast. All it takes is pasta shells, chicken breasts, mozzarella, sun dried tomatoes, a splash of half and half, and a few spices to pull together a creamy and comforting meal.
Why you will love this recipe
- Dinner on the table before you know it: I love recipes that don’t keep me in the kitchen all night, and this one is ready in 35 minutes. Yes, that’s right!
- Creamy and cheesy all through: The mozzarella melts into the cream and wraps around the pasta and chicken. The sun dried tomatoes add a gentle sweetness, and the garlic and basil make the whole dish savory.
- Simple ingredients from the pantry: I use pasta shells, chicken breasts, olive oil, mozzarella and spices that I already keep at home. It makes the recipe easy to pull together on busy nights without planning ahead.
- A family dinner: I like that this pasta is easy to adjust for who is eating. I keep it mild for the kids, add more basil for freshness, or sprinkle extra cheese on top, and everyone eats well.
What you will need
- Pasta and chicken: I like to use pasta shells because they hold onto the creamy mozzarella sauce, and skinless chicken breasts or tenderloins both work well here.
- Dairy: This recipe uses shredded mozzarella cheese and half and half. You can also swap the half and half with a mix of milk and heavy cream.
- Vegetables and flavor ingredients: Sun dried tomatoes are a must for their rich flavor, though roasted bell peppers can work if you need a substitute. Fresh garlic adds the best taste, but garlic powder works too.
- Spices and seasonings: Crushed red pepper flakes bring just a touch of spice, dried basil adds sweet and peppery notes, and paprika (sweet or smoky) gives another layer of flavor. A little salt is a must!
- Oil: Extra virgin olive oil is the best choice for sautéing and adds a rich finish to the sauce.
How to make
Cook the pasta: First, I cook the pasta according to the package directions, then save some of the pasta water before draining the shells. I set the pasta aside until I am ready to add it to the sauce.
Make the sun dried tomato sauce: I use a large skillet to sauté the sun dried tomatoes, basil, red pepper flakes, and garlic in the oil from the sun dried tomato jar. I cook everything on medium heat for about one minute, stirring now and then, then I remove the tomatoes and leave the flavored oil in the skillet.
Brown the chicken: I add the chicken, lightly coated in paprika for color, to the same skillet and cook it on high heat until it turns golden brown. Then I take the chicken off the heat and set it aside.
Add the sun dried tomatoes and make the sauce: I slice the sun dried tomatoes into small pieces and add them back into the skillet with the chicken, giving it a quick stir. Then I pour in the half and half and add the mozzarella cheese, stirring as it comes to a gentle boil over medium high heat until the sauce turns creamy.
Add the pasta: I lower the heat to a simmer and stir until the cheese melts completely and the sauce becomes creamy. Then I add the drained pasta to the skillet and gently stir so the shells are coated with the sauce.
Season and serve: I sprinkle in a little salt and add extra red pepper flakes if I want more spice, then let the skillet simmer for a few minutes so the flavors come together. Finally, I serve the chicken mozzarella pasta warm, often with crusty bread, a simple green salad, and a glass of wine.
Expert tip
Save the pasta water
One of my favorite little tricks when making this recipe is keeping some of the pasta water on hand. If the mozzarella sauce turns out a bit too thick, I just stir in a splash of the water until it loosens up to that creamy texture I want. I never pour it all in at once because sometimes just a little is enough, and it keeps the sauce smooth and not clumpy.
More tips to consider:
- I season the chicken lightly with salt so the basil and sun dried tomatoes can shine, and I always add a touch of black pepper at the end.
- I make sure to drain the sun dried tomatoes before cooking, and I like to save that flavored oil in the jar for another meal.
- Using light cream works if that is what I have, but I know the sauce will be lighter and not as rich.
- I cut the chicken into small pieces so it mixes evenly with the pasta and is easier for everyone to enjoy.
- For this recipe, I use pre shredded mozzarella because it melts into the sauce without clumping together.
Recipe variations and add-ins:
- Spinach twist: I stir in about 2 cups of fresh spinach right before adding the pasta. It softens in the warm sauce and adds color and nutrients.
- Mushroom upgrade: I sauté 1 cup of sliced mushrooms with the garlic and basil at the start. They add a rich savory flavor that mixes great with the cream.
- Spicy version: I sprinkle in an extra 1 teaspoon of red pepper flakes or a pinch of chili powder.
- Roasted pepper swap: If I do not have sun dried tomatoes, I chop 1 cup of roasted bell peppers instead. They bring a sweet smoky flavor to the pasta.
- Fresh herb mix: Along with the basil, I toss in about 1/4 cup of chopped parsley or thyme. It brightens the sauce and makes the meal taste fresh.
Serving suggestions
For dinners at home, I usually set a basket of Amish potato dinner rolls on the table with this pasta, and the kids dive right in. They love dunking the rolls in the creamy sauce, and I have to laugh because the bread is gone before I even sit down. For a sweet ending, I bring out my air fryer pears, and somehow everyone always finds room for dessert.
During the holidays, I like to serve this pasta alongside my Instant Pot Mississippi pot roast so there is plenty of food for a big group. When we host friends, I usually add my pear salad for a fresh and crisp side, and it balances out the richness of the pasta so well.
How to store leftovers:
- Store: Leftover pasta sometimes sticks together, so I like to give it a light spritz of olive oil before sealing it in an airtight container. It keeps well in the fridge for up to three days.
- Freeze: I do not recommend freezing this dish because the creamy sauce can separate and lose its texture.
Frequently asked questions
I always taste a shell a minute before the timer goes off because pasta can go from perfect to mushy so quickly. When it is tender but still has a little bite, I know it will hold up well in the sauce and not fall apart when I stir everything together.
When this happens, I let the skillet simmer a few extra minutes while stirring and it usually thickens on its own. If it still looks a bit runny, I just add a little more mozzarella and watch it melt into a sauce that clings to the pasta perfectly.
I love using shells because they grab onto the creamy sauce, but sometimes I just use what I already have in the pantry. Penne and rotini work just as well, and bow ties are always fun when I am cooking for the kids because they look a little playful on the plate.
More pasta recipes to try:
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Chicken Mozzarella Pasta
Ingredients
- 4 garlic cloves minced
- 2 teaspoons dried basil
- 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 sweet paprika
- 2 cups heavy cream
- 1 cup mozzarella cheese shredded
- 8 oz medium shells pasta you can also use gluten-free or whole-wheat
- 1/2 cup reserved cooked pasta water or chicken broth
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.
Notes
Save the pasta water
One of my favorite little tricks when making this recipe is keeping some of the pasta water on hand. If the mozzarella sauce turns out a bit too thick, I just stir in a splash of the water until it loosens up to that creamy texture I want. I never pour it all in at once because sometimes just a little is enough, and it keeps the sauce smooth and not clumpy.More tips to consider:
- I season the chicken lightly with salt so the basil and sun dried tomatoes can shine, and I always add a touch of black pepper at the end.
- I make sure to drain the sun dried tomatoes before cooking, and I like to save that flavored oil in the jar for another meal.
- Using light cream works if that is what I have, but I know the sauce will be lighter and not as rich.
- I cut the chicken into small pieces so it mixes evenly with the pasta and is easier for everyone to enjoy.
- For this recipe, I use pre shredded mozzarella because it melts into the sauce without clumping together.