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Chicken Mozzarella Pasta – Pioneer Woman


  • Author: Jenna
  • Prep Time: 16
  • Total Time: 16
  • Yield: 6 1x

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!  


Scale

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

Instructions

  1. Cook the pasta according to the package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!
  7. Serving Size: 1 cup 

Notes

myWW points: Blue Points: 11; Green Points: 12;  Purple Points: 11

  • Category: Dinner
  • Method: Skillet
  • Cuisine: Italian

Nutrition

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