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- 2 boneless, skinless chicken breasts - 8 oz. fettuccine pasta - 2 cups fresh spinach - 1 cup cherry tomatoes, halved - 1 cup shredded mozzarella cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish These main ingredients create a tasty and comforting dish. The chicken provides protein, while the pasta gives you that satisfying base. Fresh spinach adds a nice crunch, and cherry tomatoes bring sweetness. Of course, mozzarella cheese ties everything together with its creamy goodness. - Red pepper flakes for heat - Parmesan cheese for extra flavor - Lemon juice for brightness Feel free to add red pepper flakes if you like some spice. A sprinkle of Parmesan cheese can enhance the flavor. A splash of lemon juice also brightens the dish nicely. These options let you customize your Chicken Mozzarella Pasta. - Large pot for boiling pasta - Large skillet for sautéing - Cutting board and knife for prep - Slotted spoon for serving You will need a large pot to boil the pasta. A large skillet is essential for cooking the chicken and veggies together. A cutting board and knife help with ingredient prep. A slotted spoon makes serving the dish easy. Having the right tools will make cooking more enjoyable. {{ingredient_image_1}} Start by boiling a pot of water. Make sure to add salt; this helps the pasta taste better. Once the water is boiling, add the fettuccine. Cook it according to the package instructions until it is al dente, which means it should still have a bit of bite. This usually takes about 8-10 minutes. After cooking, drain the pasta in a colander. Save about ½ cup of the pasta water; you might need it later. While the pasta cooks, get your chicken ready. Season both sides of the chicken breasts with salt, pepper, dried basil, and oregano. These spices add great flavor. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, place the chicken breasts in the skillet. Cook them for about 6-7 minutes on each side. You want them to be golden brown and cooked through. The chicken is done when it reaches an internal temperature of 165°F. Once cooked, remove the chicken from the skillet and let it rest on a plate. In the same skillet, add 2 cloves of minced garlic. Sauté it for about 30 seconds until you smell its lovely aroma. Next, add 1 cup of halved cherry tomatoes. Cook them for 2-3 minutes until they soften. Then, toss in 2 cups of fresh spinach. Stir until the spinach wilts down. Now, slice the cooked chicken into strips and return it to the skillet with the veggies. Add the drained pasta and mix everything well. If the mixture looks dry, pour in some of that reserved pasta water until you get a nice, smooth sauce. Finally, sprinkle 1 cup of shredded mozzarella cheese on top. Stir gently until the cheese melts and blends in. To cook chicken well, start with good quality meat. Choose fresh, boneless, skinless chicken breasts. Season them with salt, pepper, dried basil, and oregano. This adds flavor right away. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. Look for a nice golden brown color. Check the internal temperature; it should reach 165°F. Let the chicken rest for a few minutes before slicing. This keeps it juicy and tender. When cooking pasta, always use a big pot of salted water. Salt helps bring out the pasta's flavor. Bring the water to a rolling boil before adding the fettuccine. Follow the package instructions for timing. Cook it until it's al dente, which means firm to the bite. After cooking, drain the pasta but keep some water. This water adds moisture later when mixing everything together. Cheese is key to making this dish creamy and rich. Use fresh mozzarella, as it melts beautifully. Add the shredded mozzarella last, after combining chicken and vegetables. Stir gently until the cheese melts into the pasta. This creates a wonderful texture. For an extra touch, garnish with fresh basil leaves. They add color and a fresh taste that brightens the dish. Pro Tips Cook Chicken Evenly: Make sure to pound the chicken breasts to an even thickness to ensure they cook uniformly and stay juicy. Reserve Pasta Water: Always reserve some pasta water before draining. This starchy water can be used to adjust the sauce's consistency, adding creaminess without thinning it out. Fresh Herbs Make a Difference: Using fresh basil as a garnish not only adds flavor but also enhances the presentation of the dish. Melt Cheese Thoroughly: After adding mozzarella, cover the skillet for a minute to trap heat and help the cheese melt evenly throughout the dish. {{image_2}} You can switch the chicken with other proteins. Try shrimp for a seafood twist. Cook the shrimp until pink, about 2-3 minutes per side. You can also use turkey or even diced pork. Just make sure to cook them until they are fully done. This keeps the dish tasty and fun. If you want a meat-free meal, replace the chicken with tofu or tempeh. Tofu absorbs flavors well and cooks quickly. Cut it into cubes and sauté until golden. You can also add more veggies. Consider bell peppers, zucchini, or mushrooms. They add texture and color, making your dish vibrant and healthy. Mozzarella is great, but many cheeses work well too. Try using gouda or provolone for a unique flavor. Cheddar gives a sharp taste that many love. For a creamy touch, use cream cheese or ricotta. Feel free to mix cheeses for a delicious blend. Just remember to adjust the amount to keep it cheesy and delightful! To store your Chicken Mozzarella Pasta, let it cool. Place it in an airtight container. Make sure the lid seals well. You can keep it in the fridge for about 3 to 4 days. If you want to keep it longer, freezing is a great option! When you are ready to eat your leftovers, take them out of the fridge. You can reheat them in the microwave. Use a microwave-safe dish and cover it loosely with a lid or wrap. Heat for about 1-2 minutes. Stir halfway to ensure even heating. You can also use a skillet. Heat it over medium-low heat. Add a splash of water to keep it moist. Stir often until hot. To freeze the pasta, store it in a freezer-safe container. Make sure to leave some space at the top. This allows for expansion. It keeps well in the freezer for up to 2 months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned before. Enjoy your cheesy delight even later! Yes, you can make Chicken Mozzarella Pasta ahead of time. Just follow the recipe and let it cool. Store it in an airtight container in the fridge. It will stay fresh for up to three days. When you are ready to eat, reheat it on the stove or in the microwave. Add a splash of water if it seems dry. If you don’t have fettuccine, you can use other pasta types. Penne, spaghetti, or even whole wheat pasta work well. Each type gives a different texture. Just make sure to cook it according to package directions. This way, your pasta stays al dente and delicious. To make this dish healthier, you can make a few simple swaps. Use whole grain pasta for more fiber. You can also add more vegetables like bell peppers or zucchini. Reducing the cheese can lower calories too. Lastly, grilled chicken can be a leaner option than pan-fried. This blog post shared the main ingredients and cooking steps for Chicken Mozzarella Pasta. I showed you how to cook pasta, chicken, and vegetables. You learned tips for perfect chicken and pasta flavor. I also offered variations and storage tips for leftovers. In conclusion, this dish is easy to make and very tasty. You can customize it to fit your taste. Enjoy your cooking!

Cheesy Chicken Mozzarella Pasta

A delicious pasta dish featuring tender chicken, fresh spinach, and melted mozzarella cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • 8 oz fettuccine pasta
  • 2 cups fresh spinach
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Boil a pot of salted water and cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
  • While the pasta is cooking, season both sides of the chicken breasts with salt, pepper, dried basil, and oregano.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until they are golden brown and cooked through (internal temperature of 165°F). Remove from the skillet and set aside to rest.
  • In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Then add the cherry tomatoes and cook for 2-3 minutes until softened. Add the fresh spinach and stir until wilted.
  • Slice the cooked chicken into strips and return it to the skillet with the vegetables. Add the drained pasta to the skillet, stirring to combine. If the mixture seems dry, gradually add reserved pasta water until it reaches your desired consistency.
  • Sprinkle the shredded mozzarella cheese over the pasta, stirring gently until melted and evenly distributed.
  • Plate the cheesy chicken mozzarella pasta, garnishing with fresh basil leaves for a pop of color and flavor.

Notes

For added flavor, you can use fresh herbs instead of dried.
Keyword cheesy, chicken, mozzarella, pasta