Chicken Mozzarella Penne Skillet
This Chicken Mozzarella Penne Skillet is a quick, one-pan dinner loaded with tender chicken, melty mozzarella, fresh veggies, and al dente penne pasta. Perfect for busy weeknights!
Equipment
- Large skillet or sauté pan
- Pot for boiling pasta
- Colander
- Knife and cutting board
- Wooden Spoon or Spatula
Ingredients
- 12 oz penne pasta
- 1 lb chicken breast diced
- 2 cups fresh mozzarella cheese cubed
- 1 cup cherry tomatoes halved
- 2 cups baby spinach
- 3 cloves garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- salt and pepper to taste
- 2 tbsp olive oil
- fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the 12 oz penne pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the pasta and set aside, reserving a cup of pasta water for later.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced chicken breast, seasoning with salt and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then add the halved cherry tomatoes, dried basil, and dried oregano. Cook for 3-4 minutes, allowing the tomatoes to soften and release their juices.
- Add the cooked penne pasta and chicken back into the skillet. Toss in the baby spinach and stir everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and create a light sauce.
- Gently fold in the cubed fresh mozzarella cheese. Reduce the heat to low and cover the skillet for 2-3 minutes, allowing the mozzarella to melt into creamy pockets throughout the dish.
- Remove the skillet from heat. Finish with a sprinkle of freshly cracked black pepper and garnish with fresh basil leaves. Serve immediately and enjoy the comforting, cheesy goodness!
Notes
- Use reserved pasta water sparingly to avoid a watery sauce while achieving a light, creamy texture.
- For a variation, swap cherry tomatoes with sun-dried tomatoes and baby spinach with kale or Swiss chard.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth to restore creaminess.