Pioneer Woman Chicken Mozzarella Pasta

Pioneer Woman chicken mozzarella pasta takes 25 minutes and bite-sized chicken, marinara and fresh mozzarella to make a hearty, saucy penne dinner. It's an easy weeknight chicken pasta dinner for company night, Sunday supper or family dinner, and it's made in one skillet with simple pantry staples.

Get the sauce bubbling hot before the mozzarella goes in, because hot sauce is what softens the cheese into big, gooey chunks. Add it to lukewarm sauce and the cubes stay firm and never melt.

Browning the chicken first and then cooking the onions in the same skillet leaves a golden base that a jar of marinara can't give you on its own. Pouring in half a cup of water with the red pepper flakes also loosens the sauce so it coats every piece of penne.

Pioneer Woman Chicken Mozzarella Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

620

kcal

Soft cubes of fresh mozzarella melt into a spicy marinara loaded with golden chicken and onions. Spooned over Parmesan-dusted penne, it comes out saucy, cheesy and finished with fresh basil.

Ingredients

• 1 lb. Penne Or Rigatoni
  

• 2 tbsp. Olive Oil, Plus More For Drizzling
  

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Bite-sized Pieces
  

• Salt And Pepper
  

• 1 whole Large Onion, Finely Diced
  

• 2 cloves Garlic, Minced
  

• 1 jar (25 Ounce) Good Quality Marinara Sauce
  

• 1/2 tsp. Crushed Red Pepper Flakes (more To Taste)
  

• 1/2 c. Water
  

• 2 tbsp. Minced Fresh Parsley
  

• 8 oz. weight Fresh Mozzarella, Cut Into Medium Cubes
  

• 1/4 c. Parmesan Shavings
  

• Extra Parmesan, For Serving
  

• 12 whole Basil Leaves (chiffonade)
  

Directions

• Cook the pasta: Cook 1 pound of penne or rigatoni according to the package directions. Start it first, because it will be ready right when the sauce finishes.
• Brown the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the chicken in a single layer and sprinkle with salt and pepper. Leave it alone for 2 minutes until golden, then stir to brown the other sides and move it to a plate.
• Cook the onions and garlic: In the same skillet over medium-high heat, add 1 finely diced onion and 2 cloves minced garlic and stir right away. Cook for 2 to 3 minutes, stirring now and then, until the onions turn deep golden.
• Build the sauce: Reduce the heat to low and pour in the 25-ounce jar of marinara, 1/2 teaspoon crushed red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the pan.
• Simmer with parsley: Stir in 2 tablespoons minced fresh parsley, then let the sauce simmer for about 7 to 8 minutes, stirring occasionally. Taste it, and add more red pepper flakes or a splash of water if it needs a kick or thinning.
• Melt the mozzarella: Make sure the sauce is bubbly and very hot, then gently stir in 8 ounces of fresh mozzarella cut into medium cubes. Let it sit undisturbed for 2 to 3 minutes until the cheese is very soft but still in visible chunks.
• Dress the pasta: Drain the pasta and pour it onto a platter, then drizzle with a little olive oil. Sprinkle on 1/4 cup Parmesan shavings right away, while the pasta is still hot.
• Top and serve: Pour the chicken and mozzarella sauce over the pasta. Finish with extra Parmesan and 12 basil leaves cut into thin ribbons, and serve immediately.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use regular mozzarella instead of fresh?

Yes, the shredded or block mozzarella from the supermarket works fine in this dish. It melts a little differently, spreading through the sauce more than staying in soft chunks, but the flavor is still great.

How do I store and reheat leftovers?

Keep the pasta and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water, since the sauce thickens as it sits and the mozzarella will be softer the second time around.

Can I make the sauce ahead of time?

You can cook the sauce through the simmering step and refrigerate it for a day, then bring it back to a bubble before adding the mozzarella. Cook the pasta fresh so it doesn't get mushy.

Can I skip the skillet and use a different pan?

A large, deep sauté pan or a Dutch oven works just as well, as long as the chicken fits in a single layer for browning. Crowding the pan steams the chicken instead of browning it.

What's the most common mistake with this pasta?

Stirring the mozzarella in too early or letting it cook too long turns it into a stringy mess that disappears into the sauce. Add it to very hot sauce, let it sit for just a few minutes, and serve right away.