One Pot Chicken Mozzarella Pasta

One Pot Chicken Mozzarella Pasta

How, and I do mean HOW, are we at the end of August?! That means back to school is coming, (or in some places, is already here), and I need to know how that happened.

Like, I just bought a kiddy pool for my kiddy. I just bought a whole box of waterproof diapers. I just bought a beach tent. What’s wrong with me? What planet am I actually on? September is next freaking week.

I dunno man. I’m just gonna play the “mom brain” card forever.

The good news, is that I’ve been dabbling in one pot recipes. Clearly this is not because I’m super organized and together enough to plan ahead for easy back to school dinner recipes. As we’ve just discussed, I’m actually quite clueless as to what time of year it actually is, and thought I was making pasta recipes in the smack-dab middle of summer for the HECK of it. (And because I want pasta all day every day.)

Long story short, this recipe is easy, it’s delicious, it takes 30 minutes, and you should make it during the week when everything is crazy and you have zero time : )

One Pot Chicken Mozzarella Pasta

Did you make this recipe?

One Pot Chicken Mozzarella Pasta

Diced chicken, pasta, and melted mozzarella, all covered in a creamy marinara sauce and topped with fresh basil. All prepared in a single pot in 30 minutes flat!


  • 1 lb. penne
  • 3 Tablespoons olive oil, separated
  • 2 whole boneless, skinless chicken breasts, diced into bite-sized pieces
  • Salt/Pepper
  • ¾ cup yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (25 oz.) jar marinara sauce
  • ½ teaspoon red pepper flakes (optional)
  • 1 + ½ cups chicken broth
  • 1/3 cup cream cheese, at room temperature
  • 8 oz. fresh mozzarella, cut into cubes
  • 12 basil leaves, chiffonade


Heat the 2 Tablespoons of olive oil in a high walled, oven-safe skillet over medium high heat.

Add the chicken and let it cook, undisturbed, for 5 minutes to allow the first side to brown. Flip them to the other side and continue to cook until golden brown on both sides. Set the chicken aside.

In the same skillet, add the remaining Tablespoon of olive oil, garlic and onions and cook for about 3 minutes, until the onions begin to turn golden.

Add the marinara sauce, chicken broth, and cream cheese. Stir until combined and bring to a boil.

Add the penne and continue to boil until al dente (see package for exact timeframe, usually it’s about 14 minutes.)

Add the cooked chicken and mozzarella to the pasta dish and stir gently until the mozzarella is warm and melted. Top with the finely cut basil leaves, and serve!

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