Table of Contents

This isn’t a complex, multi-day recipe; it’s a quick-and-dirty approach to achieving a creamy, satisfying result that tastes like it simmered all day. We are focusing on building flavor in layers and using simple ingredients to create maximum impact.

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A woman in a white blouse holds a bowl of cheesy, baked pasta on a sunlit kitchen counter. Her phone rests nearby, creating a cozy, homey atmosphere.

Gather Your Ingredients

I adore that this recipe uses simple pantry staples to create something truly extraordinary.

Chicken & Pasta:

Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs, sliced into thin strips.
Pasta: 1 pound short, sturdy pasta (penne, rotini, or orecchiette).
Mozzarella: 1.5 cups low-moisture, shredded mozzarella, or fresh mozzarella, roughly diced.
Oil & Seasoning: Olive oil, salt, pepper, garlic powder.

For the Rich Sauce:

Aromatics: 4 cloves garlic, minced; 1 medium yellow onion, diced.
Tomatoes: 1 (28 oz) can crushed tomatoes; 1 tbsp tomato paste.
Herbs: 1 tsp dried oregano, 1 tsp dried basil, fresh basil or parsley for garnish.
Creaminess: ½ cup half-and-half (or heavy cream for extra richness).
Liquid Gold: 1 cup reserved starchy pasta water.

Bonus Tip: If your kitchen feels chilly, adding a dash of Smoked Paprika to the chicken seasoning provides an unexpected warmth that makes the whole dish feel cozier.

A Step-by-Step Guide

This recipe is all about efficient cooking and building layers of flavor right in your skillet.

Step 1: The Quick-Cook Chicken

Slice your chicken thinly into bite-sized strips. In a large, deep skillet or Dutch oven, heat 1 tbsp of olive oil over medium-high heat. Season the chicken well with salt, pepper, and garlic powder, and sauté quickly for 3-4 minutes until it’s just browned on the outside but not cooked all the way through.

My Personal Win: I remove the chicken to a plate just before it’s fully cooked. It finishes cooking when it returns to the sauce, guaranteeing it stays moist and tender. Do not wipe the pan! The brown bits left behind are essential flavor.

Step 2: Build the Flavor Base

Reduce the heat to medium. Add 1 more tbsp of oil and the diced onion to the skillet. Cook, stirring, until the onion is soft and translucent (about 5 minutes).

Add the minced garlic, dried oregano, and basil. Cook for just 1 minute until fragrant. Relatable Journey: I learned the hard way that rushing this step results in a thin, raw-tasting sauce. Take this minute to enjoy the warm, earthy aroma filling your kitchen.

Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly. Then, pour in the crushed tomatoes. Bring to a gentle simmer.

Step 3: Creaminess and Pasta Magic

While the sauce is simmering, cook your pasta according to package directions. Crucially, before draining the pasta, reserve about 1 cup of the cloudy, starchy pasta water.

Stir the half-and-half into the tomato sauce. Now, use your reserved pasta water: slowly whisk in about ½ cup of the water until the sauce reaches your desired thickness. The starch helps the sauce cling beautifully to the pasta.

Return the chicken and any accumulated juices from the plate to the sauce. Simmer for 5 minutes, allowing the chicken to finish cooking and the flavors to meld.

Step 4: The Mozzarella Melt

Drain the pasta and add it directly to the skillet with the sauce. Toss well to coat every piece.

Now, remove the skillet from the heat. This is key to preventing the cheese from clumping!

Sprinkle about three-quarters of the mozzarella over the pasta and gently fold it in. The residual heat will melt the cheese into beautiful, stringy pockets. Sensory Description: You want that beautiful, stretchy, warm pull of the mozzarella as you scoop it out—it’s pure comfort!