There’s something about a simple, hearty plate of Tomato Pasta with Chicken and Mozzarella that just feels like home. For me, it’s the kind of dish that brings back memories of standing on that wobbly chair next to my dad, watching him stir pots of lentils and rice, filling the kitchen with warmth and stories. This pasta isn’t about fancy techniques or complicated ingredients—it’s a straightforward, satisfying meal that fits perfectly into the chaos of everyday life. Whether you’re juggling kids, work, or just craving something cozy, this recipe is here to make dinner feel a little easier and a lot more delicious.

Why You’ll Love This Tomato Pasta with Chicken and Mozzarella

From the moment I switched from a full-time office job to embracing home cooking, I realized how much I needed meals that were quick, comforting, and family-friendly. This Tomato Pasta with Chicken and Mozzarella hits all those marks. It’s a one-pot wonder that comes together fast, with ingredients that you probably already have in your pantry and fridge. The juicy chicken adds protein, the mozzarella brings that melty, gooey goodness, and the tomato sauce ties everything together with a bright, tangy flavor.

What I love most is how adaptable this dish is. Some nights, when time is tight and patience is thin, I rely on this recipe to feed my family without stress. Other times, I let it simmer a bit longer to deepen the flavors, just like my mom used to do when turning a simple can of tomatoes into pure magic. It’s real food for real life—imperfect, full of love, and always ready to be shared around the table.

Ingredients You’ll Need for This Tomato Pasta with Chicken and Mozzarella

Ingredients for Irresistible Tomato Pasta with Chicken and Mozzarella Recipe You’ll Love

12 ounces penne pasta (or your favorite shape)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 medium onion, finely chopped
1 can (14 ounces) crushed tomatoes
1/2 cup chicken broth (or water)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little kick)
Salt and black pepper, to taste
8 ounces fresh mozzarella, torn into small chunks
Fresh basil leaves, for garnish (optional)

Substitution tips: If you don’t have penne, rigatoni or fusilli work great too. You can swap chicken breasts for thighs if you want a juicier bite, and if fresh mozzarella isn’t on hand, shredded mozzarella will do just fine. For a dairy-free option, leave out the cheese and add a sprinkle of nutritional yeast or a drizzle of olive oil at the end.

Nutrition Facts

Calories: Approximately 480 per serving (serves 4)
Protein: 38g
Fat: 14g
Carbohydrates: 45g
Fiber: 4g
Sugar: 7g (mostly from tomatoes)
Sodium: 420mg (varies with broth and salt added)

These numbers come from testing the recipe with real ingredients and realistic portion sizes. I always try to balance comfort with nutrition, especially since my two kids need meals that fuel their busy days without feeling heavy or complicated.

Irresistible Tomato Pasta with Chicken and Mozzarella Recipe You’ll Love

Print Recipe

Learn how to make delicious Tomato Pasta with Chicken and Mozzarella. Easy recipe with step-by-step instructions.

Total Time: 45 minutes
Yield: 4 servings 1x

Ingredients

Scale

12 ounces penne pasta (or your favorite shape)
2 tablespoons olive oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 medium onion, finely chopped
1 can (14 ounces) crushed tomatoes
1/2 cup chicken broth (or water)
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional, for a little kick)
Salt and black pepper, to taste
8 ounces fresh mozzarella, torn into small chunks
Fresh basil leaves, for garnish (optional)

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent and soft, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir well and let the sauce simmer gently for about 8-10 minutes, stirring occasionally. If the sauce thickens too much, add a splash of reserved pasta water to loosen it.
Return the cooked chicken to the skillet and stir to combine. Adjust seasoning with salt and pepper to taste.
Add the drained pasta directly into the skillet with the sauce and chicken. Toss gently to coat the pasta evenly. If needed, add a little more pasta water for creaminess and to help the sauce cling to the noodles.
Remove the skillet from heat and sprinkle the torn mozzarella chunks over the pasta. Cover the skillet with a lid and let it sit for 2-3 minutes, allowing the cheese to melt beautifully.
Garnish with fresh basil leaves if you have them, and serve immediately while warm and melty.

One pro tip from my kitchen: don’t rush the simmering step. Letting the tomato sauce cook down a bit really deepens the flavor and makes the whole dish feel more homemade. It’s the kind of slow moment I cherish, especially when the kitchen isn’t caught up in the usual evening rush.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International

Keywords: Tomato Pasta with Chicken and Mozzarella, recipe, cooking, food

Steps to Create Your Tomato Pasta with Chicken and Mozzarella

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden and cooked through, about 6-7 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add the chopped onion and sauté until translucent and soft, about 4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Pour in the crushed tomatoes, chicken broth, oregano, basil, and red pepper flakes. Stir well and let the sauce simmer gently for about 8-10 minutes, stirring occasionally. If the sauce thickens too much, add a splash of reserved pasta water to loosen it.
Return the cooked chicken to the skillet and stir to combine. Adjust seasoning with salt and pepper to taste.
Add the drained pasta directly into the skillet with the sauce and chicken. Toss gently to coat the pasta evenly. If needed, add a little more pasta water for creaminess and to help the sauce cling to the noodles.
Remove the skillet from heat and sprinkle the torn mozzarella chunks over the pasta. Cover the skillet with a lid and let it sit for 2-3 minutes, allowing the cheese to melt beautifully.
Garnish with fresh basil leaves if you have them, and serve immediately while warm and melty.

Tips for Making the Best Tomato Pasta with Chicken and Mozzarella

Having cooked this recipe dozens of times—sometimes with toddlers hanging off my leg and kids yelling from the next room—I’ve learned a few tricks that make all the difference:

Use fresh garlic and onions: They build the flavor base better than powders or pre-minced versions.
Don’t overcook the chicken: Cut it into uniform pieces so it cooks evenly and stays juicy.
Reserve pasta water: The starchy water is magic for loosening the sauce without watering it down.
Fresh mozzarella shines here: Its creamy melt adds richness, but if you’re in a pinch, shredded mozzarella works too.
Spice it up or tone it down: Red pepper flakes add a nice warmth, but you can skip them for sensitive palates.

One time, I forgot to buy mozzarella and used whatever cheese was in the fridge. The kids didn’t complain—they just wanted more pasta. That’s when I realized, sometimes it’s the love and effort that counts more than perfection.

Serving Suggestions and Pairings

Final dish - Irresistible Tomato Pasta with Chicken and Mozzarella Recipe You’ll Love

This Tomato Pasta with Chicken and Mozzarella is a full meal on its own, but if you want to round it out, here are some of my favorite easy sides and pairings:

A crisp green salad with lemon vinaigrette—something fresh to balance the richness.
Garlic bread or a warm baguette to soak up any extra sauce (a kid favorite in my house!).
Steamed green veggies like broccoli or green beans for added fiber and color.
A simple dessert like fresh fruit or a quick yogurt parfait to keep things light.

When I’m cooking for my family, I like to keep the sides just as simple as the main dish. It’s all about feeding everyone without turning dinner into a marathon.

Storage and Reheating Tips

Leftovers happen, especially when cooking for a family of four. Thankfully, this Tomato Pasta with Chicken and Mozzarella reheats beautifully:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of water or broth to loosen the sauce if it’s thickened too much.
Microwave works too—just cover the dish to keep moisture in and stir halfway through reheating.
For best texture, add a small handful of fresh mozzarella or a sprinkle of parmesan when reheating to revive that melty cheese feel.

One thing I’ve learned from my days balancing work, kids, and cooking is that having a solid storage plan means less stress and more time to enjoy the meal—no matter how messy the kitchen looks afterward.

Frequently Asked Questions

What are the main ingredients for Tomato Pasta with Chicken and Mozzarella?

The main ingredients for Tomato Pasta with Chicken and Mozzarella include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Tomato Pasta with Chicken and Mozzarella?

The total time to make Tomato Pasta with Chicken and Mozzarella includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Tomato Pasta with Chicken and Mozzarella ahead of time?

Yes, Tomato Pasta with Chicken and Mozzarella can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Tomato Pasta with Chicken and Mozzarella?

Tomato Pasta with Chicken and Mozzarella pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Tomato Pasta with Chicken and Mozzarella suitable for special diets?

Depending on the ingredients used, Tomato Pasta with Chicken and Mozzarella may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Making Tomato Pasta with Chicken and Mozzarella at home is one of those wins that feels like a warm hug after a busy day. It’s simple, unpretentious, and full of flavor—just like the meals I grew up loving in that tiny, lively apartment. The joy of home cooking isn’t about nailing every step perfectly; it’s about showing up in your kitchen, stirring the pot, and feeding your people with love, even if the counters are messy and the clock is ticking.

If you’re anything like me—a tired cook looking for meals that work in real life—this recipe is a keeper. It’s a reminder that good food doesn’t have to be complicated, and sometimes, the best dishes come from the heart and a little bit of mozzarella melting over warm pasta.