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Creamy Chicken Thigh Pasta with Fresh Mozzarella - Perfect for Crowds

This crowd-pleasing pasta dish combines tender chicken thighs with creamy mozzarella and a hint of spice for a restaurant-quality meal that's surprisingly easy to make. Perfect for family dinners, potlucks, or entertaining guests with its comforting Italian flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 lb pasta (penne, rigatoni, or your favorite shape)
  • 8 oz fresh mozzarella cheese, cubed
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes (adjust for desired spice level)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil leaves for garnish

Method
 

Instructions
  1. Season chicken thigh pieces with salt, pepper, and dried oregano. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  2. In the same skillet, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and red pepper flakes, cooking for another minute until fragrant.
  3. Reduce heat to medium and pour in the heavy cream. Stir in grated parmesan cheese until melted and sauce begins to thicken. Return the cooked chicken to the skillet and simmer for 2-3 minutes.
  4. While the sauce simmers, cook pasta according to package directions in salted boiling water. Drain well, reserving 1/2 cup of pasta water.
  5. Add cooked pasta to the skillet with the creamy chicken sauce. Toss to combine, adding a splash of reserved pasta water if needed to loosen the sauce. Gently fold in cubed fresh mozzarella.
  6. Garnish with fresh basil leaves and extra parmesan cheese. Serve hot and enjoy!

Notes

Chicken thighs stay juicier than breast meat in creamy sauces. Add fresh mozzarella at the end to maintain creamy texture. Use starchy pasta water to emulsify the sauce. Recipe can be doubled for larger gatherings and reheats beautifully.