Name: Chicken Mozzarella Pasta - Pioneer Woman
Prep time: 6 min
Cook time: 20 min
Total time: 26 min
Yield: 6
Cuisine: Italian
Ingredients: 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

Description

Chicken Mozzarella Pasta - This whole entire dish comes together in under 16 minutes. The chicken simmers away in a marinara sauce and at the end bites of fresh mozzarella cheese is added to make it all gooey and melty!

Ingredients

Scale

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

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Instructions

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!
Serving Size: 1 cup

Notes

myWW points: Blue 11; Green 12; Purple 11

Points are calculated with the WW recipe builder app and not using the nutrition info.

Nutrition

Calories: 546
Sugar: 13.1
Sodium: 640mg
Fat: 20g
Saturated Fat: 7.6g
Carbohydrates: 69.4g
Fiber: 10.8g
Protein: 33.4g