Chicken, pasta, cheese, and red sauce – does it actually get any better? I actually came up with this recipe because what I had planned to make was more complex than I had the energy for. So I made something simpler with stuff that I always have in my kitchen. Chicken Mozzarella is so easy to put together and does not require hardly any attentiveness. Just stir the sauce together, put it over the chicken and bake it.
I try to keep a variety of pasta on hand all the time. Basically every time pasta is on sale at my grocery store, I buy at least 2 boxes of each variety (short, long, micro, oven ready) that is included in the sale price. Pasta is so easy to turn into whatever type of dinner you want. It is also so easy for the kids to make a quick lunch with. And I like to have pasta hot or cold (pasta salad is one of my very favorite things).
This red sauce can be used for lots of things. You can actually put the ingredients in a sauce pan and simmer for about 30 minutes, then blitz it with an immersion blender to make a quick tomato soup. If you want to make a meatball sub, you can put some meatballs in the sauce and let simmer for 45 minutes and then pile on to a baguette.
I served this with some delicious sliced sourdough bread. You could also use a garlic bread or an Italian bread with a little butter. You might also add a simple green salad – romaine, carrots, tomatoes, cucumber, croutons and some ranch. It is also really rather hearty on it’s own, so you could serve it on it’s own for sure.
Now Let’s Get Cookin’!
Chicken Mozzarella
Ingredients
- 6 Chicken Breasts
- 3 cups Mozzarella Cheese shredded
- 1½ lb Linguini
- 1 tsp Parsley
For the Red Sauce
- 1 28oz can Crushed Tomatoes
- 2 15oz cans Tomato Puree
- 3 Garlic Cloves minced
- 1 tbsp Dried Minced Onion
- ½ cup Parmesan Cheese grated
- 1 tsp Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1 tsp Fennel Seed
Instructions
- Prepare all of the ingredients. Preheat oven to 400deg.
- Combine sauce ingredients in a bowl.
- Pour half of sauce into bottom of 13×9 baking dish. Lay chicken breasts in a single layer into sauce. Pour remaining sauce over top. Sprinkle with mozzarella and parsley. Cover with foil and place in oven for 30 minutes.
- Start water boiling for pasta. Remove foil from baking dish and continue baking for 15 minutes more.
- Add pasta to water and cook as directed on package. Drain in colander and rinse with cool water.
- To serve, add portion of pasta to a shallow bowl. Top with piece of chicken and ladle sauce over top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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I could use a serving of this right now. Looks so good! Thank you for sharing at Fiesta Friday party!
It’s like a warm hug on a plate. So yummy
This sounds delicious. So much easier than I thought chicken mozzarella would be.
It’s so simple and delicious. My family ate every last bit of it.
That does sound delicious! We eat a lot of pasta too. Pinned.
Pasta is a blessing and curse right? Def
Easy is good!! Thanks for sharing at the What’s for Dinner party. Hope your week is fabulous!
This looks sooo delicious! Thanks for sharing with us on the Homestead Blog Hop!
This looks delicious, a great family meal! Thanks so much for sharing your awesome post with us and come back to see us soon!
Miz Helen
My family devoured it! Thank you 😊