I cook this creamy chicken mozzarella pasta when I crave comfort and a quick win. The sauce hugs every noodle. The chicken stays tender. We sit down and the table goes quiet in the best way. It fits right into Chicken Pasta Recipes that feel cozy and simple. I bake the chicken so I keep the stove clear and my mind clear. That hits the mark for Baked Chicken Breast Recipes and Baked Pasta Recipes. I reach for Boneless Skinless Chicken Breast Recipes when I need an easy path. The sauce leans toward Alfredo Pasta Recipes with a mellow garlic note and soft cream. I stir. I taste. I smile. On busy nights I use leftover air fryer chicken so it checks Air fryer recipes chicken with no fuss. The pan smells like garlic and milk and a little nutty cheese. The pasta turns glossy and the cheese pulls in gentle strands. If you keep a short list of Best Pasta Recipes for weeknights this one earns a spot. It cooks fast. It tastes rich. It makes people happy.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Mozzarella Alfredo Pasta Recipe
- 3) Ingredients for Chicken Mozzarella Alfredo Pasta
- 4) How to Make Chicken Mozzarella Alfredo Pasta
- 5) Tips for Making Chicken Mozzarella Alfredo Pasta
- 6) Making Chicken Mozzarella Alfredo Pasta Ahead of Time
- 7) Storing Leftover Chicken Mozzarella Alfredo Pasta
- 8) Try these pasta recipes next
- 9) Chicken Mozzarella Alfredo Pasta
- 10) Nutrition
1) Key Takeaways
Hi, I am Nancy from Nancy Cooks. I cook this dish when I want comfort that fits real life. The base brings tender chicken, a creamy sauce, and pasta that holds it well. It lands in Chicken Pasta Recipes that save busy nights. It also suits weekends when we chat and refill bowls. Chicken Pasta Recipes help me keep the table calm and happy.
The method stays simple. Bake the chicken. Boil the pasta. Stir a quick Alfredo style sauce. Fold it all together so the cheese melts into soft strands. Season. Serve. Smile. Chicken Pasta Recipes shine when the steps stay short and steady.
Leftovers reheat with a splash of milk. The dish welcomes add ins like peas or broccoli. The flavors lean mild so kids and grown ups meet in the middle. Easy chicken pasta ideas fit a weeknight plan and still feel like a small treat.
2) Easy Chicken Mozzarella Alfredo Pasta Recipe
I wrote this for home cooks who need a straight path from fridge to fork. We roast the chicken so the stovetop stays open for the sauce. The pasta cooks to a light bite. The sauce turns smooth and glossy. Then we bring it all together. It joins weeknight chicken pasta dishes that taste like care without stress.
When I test recipes for Nancy Cooks I chase balance. Rich but not heavy. Cheesy but not gluey. Salted but not sharp. This plate hits that balance. The mozzarella pulls in gentle threads. Parmesan adds a nutty finish. Garlic stays soft in the background.
If you need speed use leftover air fryer chicken. That shortcut fits Air fryer recipes chicken and keeps prep light. For a change, swap penne for rotini. Family chicken pasta meals thrive on shapes that grip sauce and bring a steady bite each time.
3) Ingredients for Chicken Mozzarella Alfredo Pasta
Boneless skinless chicken breast I choose two thick pieces so the slices stay juicy and tender after a short rest.
Olive oil A light coat helps the chicken take on color and keeps the edges from drying out in the oven.
Kosher salt I season the chicken and the pasta water. The early salt brings depth that no last minute shake can match.
Black pepper Freshly ground pepper adds a warm lift that pairs well with creamy sauce and mild cheese.
Garlic powder A fast way to add steady garlic to the chicken without extra chopping on a busy night.
Short pasta Penne or rotini works well. The ridges and curves hold the sauce and give a clean bite.
Butter A small amount lays the base for the sauce and rounds the flavor without making it heavy.
Garlic Three cloves minced bring a calm aroma that blooms in the pan and lifts the cream.
Heavy cream The body of the Alfredo style sauce. It simmers for a short time and turns silky.
Whole milk I use some milk to keep the sauce light and sippable rather than thick and pasty.
Parmesan Finely grated cheese melts fast and adds a nutty finish that balances the mozzarella pull.
Mozzarella Low moisture shreds melt clean and form soft strands that cling to the pasta.
Italian seasoning A small shake adds herbal notes that stay friendly and even.
Parsley Fresh chopped leaves add color and a mild green snap at the end.
4) How to Make Chicken Mozzarella Alfredo Pasta
step 1 Heat the oven to four hundred twenty five F. Line a sheet pan with parchment. Pat the chicken dry. Rub with oil, salt, pepper, and garlic powder. Set on the pan.
step 2 Bake eighteen to twenty minutes until a thick piece hits one hundred sixty five F. Move the chicken to a board. Rest five minutes. Slice across the grain so each piece stays tender.
step 3 Boil a large pot of water with a good pinch of salt. Add the pasta. Cook to a light bite. Scoop out a cup of pasta water. Drain the rest.
step 4 Warm a wide skillet over medium heat. Melt butter with a splash of olive oil. Add minced garlic. Stir thirty seconds until fragrant and pale.
step 5 Pour in cream and milk. Simmer gently two to three minutes. Whisk in parmesan until smooth. Add Italian seasoning, salt, and pepper.
step 6 Tip in the drained pasta and sliced chicken. Toss until coated. Sprinkle mozzarella and fold until the cheese melts and the sauce turns glossy. Loosen with a little pasta water if needed.
step 7 Taste and adjust seasoning. Finish with parsley. Serve hot. This sits proudly with Chicken Pasta Recipes that bring comfort without fuss.
5) Tips for Making Chicken Mozzarella Alfredo Pasta
Salt the water well. Pasta that starts seasoned tastes better every time. Cook to a light bite so the pasta holds up when tossed with sauce. Stop early rather than late.
Rest the chicken. Those five minutes change the slice from dry to juicy. Keep the slices across the grain for a soft chew. Small even pieces mix through the pasta with ease.
Keep the heat gentle when you add cheese. The sauce wants calm and steady whisking. If it tightens, stir in a splash of warm pasta water. Weeknight chicken pasta dishes love that glossy finish.
6) Making Chicken Mozzarella Alfredo Pasta Ahead of Time
I batch cook this for busy weeks. Bake the chicken and slice it. Cook the pasta and cool it with a light coat of oil. Store both in containers. The sauce comes together fast when you need it.
For a full make ahead pan, toss the pasta with half the sauce. Hold the rest in a jar. Reheat the pasta on the stovetop with the saved sauce and a splash of milk. The texture returns and the cheese relaxes.
Label the containers and date them. Family chicken pasta meals feel smoother when parts wait in the fridge. This keeps the dish in your rotation of Chicken Pasta Recipes that save weeknights.
7) Storing Leftover Chicken Mozzarella Alfredo Pasta
Let leftovers cool to warm room temp. Move to an airtight container. Chill within two hours for best quality. The pasta keeps well for three to four days.
Reheat on the stovetop over low heat. Add a small splash of milk to loosen the sauce. Stir until it turns smooth again. A little extra parmesan at the end perks it up.
If you freeze it, the sauce may separate after thawing. I freeze only the cooked chicken. Then I make fresh sauce and fresh pasta. That path keeps the texture kind and creamy.
8) Try these pasta recipes next
9) Chicken Mozzarella Alfredo Pasta
Chicken Mozzarella Alfredo Pasta Chicken Pasta Recipes
Ingredients
For the Chicken
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
For the Pasta
- 12 ounces penne or short pasta
- Kosher salt for the pasta water
For the Alfredo Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 and 1/4 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup grated parmesan cheese
- 1 cup low moisture mozzarella shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt to taste
- 1/4 teaspoon black pepper
Finish
- Fresh parsley chopped
- Extra parmesan for serving
Instructions
Bake the Chicken
- Heat oven to 425 F. Line a sheet pan with parchment.
- Rub the chicken with olive oil, salt, pepper, and garlic powder. Place on the pan.
- Bake 18 to 20 minutes until the thickest part reaches 165 F. Rest 5 minutes, then slice.
Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook the pasta until al dente. Scoop out 1 cup pasta water, then drain.
Make the Alfredo Sauce
- Warm a large skillet over medium heat. Add butter and olive oil.
- Cook the garlic for 30 seconds until fragrant.
- Pour in the cream and milk. Simmer gently for 2 to 3 minutes.
- Whisk in parmesan until smooth. Sprinkle in Italian seasoning, salt, and pepper.
Combine
- Add the drained pasta to the skillet. Toss until coated and glossy.
- Fold in sliced chicken. Sprinkle mozzarella and toss until it melts and pulls into the sauce.
- Splash in a little pasta water to loosen if needed.
- Taste and adjust salt and pepper. Top with parsley and extra parmesan. Serve hot.
10) Nutrition
Serving size about one and one half cups. Calories around five hundred eighty five. Protein about thirty three grams. Carbs about fifty six grams. Fat about twenty seven grams. Saturated fat about thirteen grams. Sodium about seven hundred twenty milligrams. Fiber about three grams. Sugar about four grams.
These values come from standard pantry items. Brands vary. Use your labels for exact numbers. I track this on busy weeks so I can keep our meals steady and still feel well fed.
For lighter days, swap half and half for part of the cream. Add steamed broccoli or peas for color and fiber. The dish keeps its spirit while leaning fresh and bright.
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