Best Chicken Mozzarella Pasta Recipes

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CHICKEN MOZZARELLA PASTA



Chicken Mozzarella Pasta image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 13

1 pound penne or rigatoni
2 tablespoons olive oil, plus more for drizzling
2 boneless, skinless chicken breasts, cut into bite-size pieces
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 cloves garlic, minced
1 large onion, finely diced
One 25-ounce jar good-quality marinara sauce
1/2 teaspoon crushed red pepper flakes, or more to taste
2 tablespoons minced fresh parsley
8 ounces fresh mozzarella, cut into medium cubes
1/4 cup Parmesan shavings, plus grated Parmesan, for serving
12 basil leaves, cut into chiffonade

Steps:

  • Cook the pasta according to the package directions.
  • Heat the olive oil in a skillet over medium-high heat. Add the chicken pieces in a single layer and sprinkle with salt and pepper. Allow to cook, without stirring, until golden, about 2 minutes. Stir the chicken around to brown it on all sides. Remove to a plate.
  • In the same skillet over medium-high heat, add the garlic and onions and stir immediately to start cooking. Cook until the onions are deep golden, stirring occasionally, 2 to 3 minutes.
  • Reduce the heat to low and pour in the marinara sauce, red pepper flakes and 1/2 cup water. Stir until the onions and garlic are mixed in, then add the chicken back to the skillet. Add the parsley and stir to combine. Bring to a simmer and cook, stirring occasionally, for 7 to 8 minutes.
  • Make sure the sauce is bubbly and very hot, then gently stir in the mozzarella. Let sit, undisturbed, until you can see that the mozzarella is very soft, 2 to 3 minutes.
  • Drain the pasta and pour it onto a platter. Drizzle with a little olive oil. Immediately sprinkle on the Parmesan shavings. Pour on the sauce, sprinkle with grated Parmesan and the chiffonade of basil and serve immediately!

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA



Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella image

Toss fusilli with plenty of fresh parsley, spinach, shredded rotisserie chicken and mozzarella and bake it until golden brown. A shower of fresh parsley at the end adds a fresh touch.

Provided by Food Network Kitchen

Time 55m

Yield 6

Number Of Ingredients 13

Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
Pinch crushed red pepper flakes
One 28-ounce can plum tomatoes, crushed by hand
One 15-ounce can plum tomatoes, crushed by hand
4 large fresh basil sprigs plus 1 cup chopped fresh basil plus more for garnish (optional)
1 cup chopped fresh flat-leaf parsley
1 pound dried fusilli
6 cups baby spinach
2 cups shredded rotisserie chicken, skin and bones discarded
3 cups diced fresh mozzarella
1 cup grated Parmesan

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  • Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.
  • Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.

BAKED GARLIC CHICKEN & MOZZARELLA WITH PASTA * FAZOLI'S COPY



Baked Garlic Chicken & Mozzarella With Pasta * Fazoli's Copy image

After dinner with Mom at Fazoli's, I altered a recipe from Taste of Home's "Country Chicken" cookbook, and this is the amazingly excellent result. Great for dinner parties and delicious for a week-night supper with the family all around the table!

Provided by Debber

Categories     One Dish Meal

Time 1h

Yield 1 13x9 pan, 8-12 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil, divided
1/2 cup biscuit mix
2 tablespoons grated parmesan cheese
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
4 boneless chicken breast halves
1 quart home-made tomato sauce
1 (28 ounce) can spaghetti sauce
3 -5 garlic cloves, minced (or pressed)
3 cups shredded mozzarella cheese, divided
12 ounces linguine, cooked & drained (or fettucini)
1/2 cup parmesan cheese (set aside for later)

Steps:

  • Preheat frying pan to medium high; preheat oven to 350. Grease 13x9 pan with 1 T. of the olive oil.
  • In a medium bowl, combine biscuit mix, Parmesan, basil, oregano, garlic and pepper.
  • Pull "tenders" from breast halves. Dredge all pieces in the biscuit mixture; pressing it on as necessary.
  • Add remaining oil to hot frying pan, and brown the chicken pieces, turning to brown all sides. Remove pan from heat.
  • While meat is browning, mix tomato and spaghetti sauces; add garlic & more herbs if you wish. (I'm very heavy-handed with the basil & oregano.).
  • Spread a layer of cooked pasta over the bottom (about 1/3 of total pasta) of the 13x9 pan. Sprinkle with 1/4 of the Mozzarella cheese. Spread about a cup of the sauce over this. Repeat twice. (You should have about a cup of cheese left.)
  • Lay the chicken pieces over the last layer of pasta-cheese-sauce. Pour the remaining sauce over the top of the meat, sprinkle on the remaining Mozzarella.
  • Pop in the oven for 30 minutes; then sprinkle on reserved Parmesan cheese, bake for 10 more minutes.
  • SERVE: A small green salad and a few slices of crisp apple or orange or a handful of grapes are delicious accompaniments.
  • PLANNED OVERS #1: Whatever meat is left, cut into bite-size pieces, mix thoroughly into remaining pasta, cheese and sauce. At the next meal, you may need to add a few drops of water or sauce to juice it up, but reheated--this works beautifully.
  • PLANNED OVERS #2: If no meat is left-over, spread pasta in the bottom of a greased casserole, lay some pepperoni slices over the top, sprinkle with a bit of Cheddar cheese, and bake until bubbly. Sounds like SUPPER!
  • SUBSTITUTIONS: Add some chili powder to the sauce (try some salsa in there), minced (dried) onions, lots of black olives, and you have a Taco-y flavored dish instead!

Nutrition Facts : Calories 556.3, Fat 22.3, SaturatedFat 9.2, Cholesterol 82.2, Sodium 1359, Carbohydrate 52.8, Fiber 4.8, Sugar 12.6, Protein 35.7

SMOKED MOZZARELLA CHICKEN WITH PASTA



Smoked Mozzarella Chicken with Pasta image

Take an ordinary chicken breast into wow territory with just a few extra ingredients. Use prosciutto instead of ham to make the dish extra smoky. -Naylet LaRochelle, Miami, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

8 ounces uncooked angel hair pasta or thin spaghetti
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup seasoned bread crumbs
2 tablespoons olive oil
4 thin slices smoked deli ham
4 slices smoked mozzarella cheese
1/2 teaspoon dried sage leaves
1/2 cup prepared pesto
Grated Parmesan cheese, optional

Steps:

  • Cook pasta according to package directions. Drain; transfer to a large bowl., Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess., In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook until a thermometer inserted in chicken reads 165°, 1-2 minutes longer. Remove from heat., Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese.

Nutrition Facts : Calories 694 calories, Fat 28g fat (7g saturated fat), Cholesterol 122mg cholesterol, Sodium 1184mg sodium, Carbohydrate 53g carbohydrate (4g sugars, Fiber 3g fiber), Protein 53g protein.

CHICKEN AND FRESH MOZZARELLA PASTA



Chicken and Fresh Mozzarella Pasta image

Looking for a fast Italian meal? Toss grilled chicken breasts with penne pasta, tomatoes and two cheeses, and dinner's served in 35 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 7

Number Of Ingredients 10

3 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts
2 1/4 cups uncooked penne pasta (8 oz)
1 pint (2 cups) grape tomatoes, cut in half
8 oz fresh mozzarella cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup chopped fresh Italian (flat-leaf) parsley

Steps:

  • Heat gas or charcoal grill. In small bowl, mix 1 tablespoon of the oil, the Italian seasoning, salt and pepper. Brush on both sides of chicken.
  • Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from grill to cutting board; cover to keep warm.
  • Meanwhile, cook and drain pasta as directed on package. In large bowl, toss pasta and remaining 2 tablespoons oil. Cut chicken into thin strips. Add chicken and remaining ingredients to pasta; toss to combine.

Nutrition Facts : Calories 420, Carbohydrate 34 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 650 mg, Sugar 2 g, TransFat 0 g

BOW TIE PASTA SALAD WITH CHICKEN AND MOZZARELLA WW RECIPE - (5/5)



Bow Tie Pasta Salad with Chicken and Mozzarella WW Recipe - (5/5) image

Provided by á-4326

Number Of Ingredients 7

8 ounces uncooked bow tie pasta
2 cups chopped cooked chicken breast (about 11 oz)
4 ounces fresh mozzarella cheese, diced
1 large tomato, chopped
1/2 cup chopped fresh basil
1/4 cup light balsamic vinaigrette
1/2 tsp pepper

Steps:

  • Cook pasta according to package directions, drain, Rinse under cold water until cool, Drain. While pasta cooks, combine remaining ingredients in a large bowl. Add drained pasta to chicken mixture and toss well. 1 1/4 cups 7 pts

HERBY CHICKEN AND SPINACH BAKED PASTA WITH FRESH MOZZARELLA



Herby Chicken and Spinach Baked Pasta with Fresh Mozzarella image

Number Of Ingredients 0

Steps:

  • Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.Heat the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.Cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer it to a large bowl.Add the tomato sauce, spinach, chicken, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving. Garnish with more chopped basil if using.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 78

MOZZARELLA, CHICKEN AND ASPARAGUS PASTA RECIPE - (4.5/5)



Mozzarella, Chicken and Asparagus Pasta Recipe - (4.5/5) image

Provided by junerodgers

Number Of Ingredients 8

2 pound chicken breast, cubed
seasoning salt
1 pound asparagus, cut into 1-2" pieces
1 pound penne or fisilli pasta
1 large onion, chopped
1 cup -1 1/2 cup grated mozzarella cheese
3/4 cup panko bread crumbs (or other bread crumbs)
1/4 cup (or a little less) + 1 Tablespoon olive oil

Steps:

  • Boil pasta. While pasta is cooking, season and cook chicken and onions in 1 tablespoon olive oil. (*Just a small tip: If you want to get your chicken pretty and browned, be patient. Don't move the chicken constantly. Allow chicken to sit on medium temperature for long enough for it to get nice and brown, then stir and brown on other sides). Steam asparagus, salt and pepper to taste. Put asparagus in the bottom pan. Then layer chicken, then pasta. Drizzle 1/4 cup olive over everything. Lightly toss to coat chicken and asparagus. Top with cheese, then panko bread crumbs. Broil in the oven just until the cheese is melted and the breadcrumbs are nice and brown. Enjoy!

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES



CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES image

Categories     Chicken     Pasta

Number Of Ingredients 12

3 large garlic cloves, minced
1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes
1 lb chicken breast tenders
salt
paprika (just a little bit)
1 cup half and half
1 cup mozzarella cheese, shredded
8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
1 tablespoon basil (if using dry basil), if using fresh basil you can add more
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
1/2 cup reserved cooked pasta water (or more)
salt, to taste

Steps:

  • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below: 1. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. 2. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking). Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. 3. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes. Recipe Compliments of: http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/

CHICKEN MOZZARELLA PASTA WITH SUN-DRIED TOMATOES RECIPE - (4.5/5)



Chicken Mozzarella Pasta with Sun-Dried Tomatoes Recipe - (4.5/5) image

Provided by wing118677

Number Of Ingredients 12

3 large garlic cloves, minced
1 (3 to 4 ounce) jar sun-dried tomatoes in oil, drained
2 tablespoons reserved oil from sun-dried tomatoes
1 pound chicken breast tenders
Salt
A little paprika
1 cup half-and-half
1 cup mozzarella cheese, shredded
8 ounces penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)
Fresh basil
1/4 teaspoon crushed red pepper flakes, or more to taste
Salt, to taste

Steps:

  • In a large pan, on high heat, sauté garlic and sun-dried tomatoes in reserved oil for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat. Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water to stop cooking. Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half-and-half and cheese to the skillet and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick-don't worry-you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine. Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine. Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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