This Chicken Mozzarella Pasta is so easy to make and can be ready in under 30 minutes! It’s a delicious weeknight dinner the whole family will love.
Whenever I ask the kids what they want for dinner, I usually get some inspired responses, but frequently their answer is “pasta!” They’re so pasta-mad, I can prepare it in an endless number of ways and they will always gobble it up, no questions asked. But if I really want to get some big oohs and aahhs out of them, this Chicken Mozzarella Pasta is good for a “wow” or two before they start their gobbling!
If you’re a busy parent, this pasta dish is for you. It doesn’t get much easier than this one. I can whip this recipe up in about 20 minutes, which is perfect when you’ve got a hungry family who’s ready to eat! When you know you have a busy week coming up, pasta is always a good choice. It’s filling, versatile and super simple. Here are some of my favorites — Wild Mushroom Pasta, Pasta Mama, Baked Ziti and Lemon Shrimp Pasta.
If this recipe sounds right up your alley, but you (or someone in the family) is vegetarian, you can totally sub tofu or just leave out the chicken entirely. It’s still a satisfying, flavorful dish no matter what. The sautéed onions and sun dried tomatoes are a perfect pair providing a super simple but impressive taste!
When I made this recipe, I ended up popping my chicken breasts into the air fryer to cook them, but you can also grill them in a cast iron skillet or even boil them and then shred. Or for an even simpler version, pick up a rotisserie chicken at the grocery store to save you a step.
Make this Chicken Mozzarella Pasta for dinner tonight and let me know what you think!
Chicken Mozzarella Pasta
Ingredients
- 2 tablespoons olive oil, divided
- 1 small onion, diced
- 1 garlic clove, minced
- 1/4 cup oil packed sun dried tomatoes, chopped
- 1 teaspoon kosher salt
- 1 pound chicken breast, cooked and shredded
- 1 16 ounce package pasta, cooked
- 2 tablespoons fresh basil leaves, chopped
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Instructions
- Heat 1 tbsp of oil in a large sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic, sun dried tomatoes and salt and sauté for an additional minute.
- Add the pasta, 1 tablespoon of olive oil and the remaining ingredients. Stir to combine until heated through and the cheese begins to melt.
- Serve.
la pasta…
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This is such a great dish! but the past 2 times i made it, i’ve had the worst time. Once i threw in way too much kosher salt, and it was not edible. To fix it, i put in tomato paste and cream, and it became absolutely delicious. Today my husband asked me to make it with the creamy tomato sauce again, and turned out i bought diced tomatoes with green chillies by accident, didn’t notice this until i tasted the dish and was confused by the spice. It is still delicious, just afraid it’s way too spicy for the kids, but we will see :).
Ditto on this question please!
What’s the best way to cook the chicken? Boil then shred it?
I made this recipe knowing full well that my 21 month old daughter would probably not like it as she has had an obsession with blended foods until recently. All I can say is, OH MY GOODNESS!!! She LOVED it. That’s really an inadequate word for how much she liked it… Thank you so much for sharing your recipes with this mother who was worried her daughter would be eating blended foods until high school! 😉
Thanks for another great recipe! My 6 yo now has a new love–sun-dried tomatoes!! 🙂 Thanks again!!
I just made this for dinner tonight, sooo tasty! It was easy and I served it with baked zucchini (Italian style). The only thing I would change is more sundried tomatoes next time!
Thanks for another great recipe. 🙂