Pasta with Chicken and Mozzarella in Tomato Sauce
You’ll Love This Dish! This pasta with chicken and mozzarella is truly delicious, plus it’s quick and easy to prepare. An ideal dinner idea for someone who wants to enjoy something tasty without much effort Pasta and chicken are a very common combination, but it’s the delicious tomato sauce with interesting additions and mozzarella balls that make this simple dish extraordinary.
Ingredients
- 10.5 oz / 300 g pasta (weight before cooking)
- 1 lb / 450 g - 500 g chicken breasts
- 1 cup / 250 ml heavy cream
- 1 can of tomatoes, preferably finely chopped, I recommend Mutti brand
- A bunch of spring onions
- 3 cloves of garlic
- 1 tsp dried thyme
- 1 tsp sweet paprika powder
- 1/2 teaspoon hot paprika powder (you can add more or use more sweet paprika instead)
- 1 tbsp chopped parsley
- salt and pepper to taste
- 1 tbsp soy sauce
- 4 oz / 125 g fresh mozzarella balls you can replace with regular mozzarella
- 2 tbsp butter
- 2 tbsp olive oil
Instructions
- Cook the pasta in salted water, drain, and set aside. It’s best to cook the pasta al dente. In a skillet, melt butter and add a bit of olive oil or vegetable oil. Once the butter is melted, add diced chicken breasts, season the meat with salt and pepper, and sprinkle with a teaspoon of sweet paprika powder (you can add a bit more paprika if desired). Stir to ensure the seasoning evenly coats everything.
- Sauté the chicken for about 5 minutes, then add a bunch of spring onions (both the white and green parts) and finely chopped garlic to the pan. Mix everything and sauté for an additional 2 minutes. Next, pour in canned tomatoes and heavy cream onto the pan. Mix everything together.
- To the sauce, add dried thyme, soy sauce (optional, but I recommend using it for better flavor), and hot paprika powder. I used half a teaspoon of hot paprika powder, but if you want the sauce to be spicier, you can use a bit more. However, if you don’t want the sauce to be spicy at all, do not add hot paprika powder; instead, use sweet paprika. Mix everything well and cook the sauce for about 10 minutes over low heat until it thickens appropriately. Then, add the cooked pasta and mix well to coat the pasta with the sauce.
- Now add mozzarella balls (drained) and cover the pan with a lid. Keep it on the heat for a few more minutes, around 3-4 minutes, until the balls melt. Then, add chopped parsley and gently mix everything. The dish is ready. Enjoy! ♥