Italian-inspired Chicken and Mozzarella Pasta

A comforting pasta dish featuring tender pan-seared chicken breast, fresh cherry tomatoes, and creamy mozzarella pearls in a light, garlic-infused basil tomato sauce.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb penne pasta
• 1 lb chicken breast
• 8 oz mozzarella pearls
• 2 cups cherry tomatoes
• 4 cloves garlic
• 0.5 cup basil
• 3 tbsp olive oil
• 1.5 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp red pepper flakes

Cooking instructions

1. Bring a large pot of salted water to a boil and cook the penne pasta until al dente, then drain and reserve 1/2 cup of pasta water. (about 10 min)
2. Dice the chicken breast into 1-inch pieces and season with 1/2 teaspoon of salt and the black pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through to 165°F. (about 6 min)
3. Remove the chicken from the skillet. Mince the garlic and halve the cherry tomatoes. Add the remaining 2 tablespoons of olive oil to the same skillet, then cook the garlic and red pepper flakes until fragrant. (about 2 min)
4. Add the tomatoes to the skillet and sauté until they begin to burst and release their juices. Stir in the remaining salt, the cooked chicken, and the cooked pasta. (about 2 min)
5. Add the reserved pasta water to create a light sauce. Remove from heat and gently fold in the mozzarella pearls and torn fresh basil until the cheese is just beginning to soften.