Begin by bringing a large pot of salted water to a rolling boil. Add your pasta—penne is a perfect choice for Chicken Mozzarella Pasta—and cook it until al dente according to the package instructions, usually around 8-10 minutes. Once done, drain and set the pasta aside, reserving a cup of the cooking water for later use if needed.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the seasoned chicken breast pieces, cooking them for about 5-7 minutes until they are golden brown and no longer pink in the center. Once cooked through, transfer the chicken to a plate and set aside while you prepare the sauce.

In the same skillet, add the minced garlic and sauté for about 1 minute, stirring constantly until fragrant but not browned. This will create a lovely aromatic base for your Chicken Mozzarella Pasta.

Next, pour in the can of crushed tomatoes and stir well, allowing it to combine with the garlic. Bring the mixture to a simmer and let it cook for about 5 minutes.

Now, slowly pour in the heavy cream, stirring as you go to achieve a creamy texture in the sauce. Let it simmer gently for another 2-3 minutes.

Take the cooked chicken pieces and reintroduce them into the skillet, mixing well to ensure they are coated with the creamy sauce. Cook for another minute to heat the chicken through.

Add the drained pasta to the skillet, tossing gently to coat every piece in the delicious sauce. If the mixture seems too thick, add a splash of the reserved pasta water.

Sprinkle in the shredded mozzarella and grated Parmesan cheese, mixing thoroughly until both cheeses melt and meld into the sauce.

To finish your Chicken Mozzarella Pasta, garnish with fresh basil leaves and sprinkle with red pepper flakes for a touch of heat, if desired. Serve hot.

As you take that first bite of Chicken Mozzarella Pasta, take in the comforting flavors.