Trying Out The Pioneer Woman's Chicken Mozzarella Pasta: A Simple Delight

After spotting Ree Drummond's well-known 16-minute chicken mozzarella pasta recipe, I was intrigued to discover if it truly lived up to its promise of quick preparation.

The secret to its simplicity lies in its use of everyday ingredients: pasta, chicken breast, a jar of marinara sauce, onions, mozzarella, and some herbs and spices you probably already have in your kitchen.

Overview of the Recipe

Though the cooking process extended beyond 16 minutes, taking closer to half an hour, it still qualified as a quick and satisfying dish. The aroma transformed my kitchen into a cozy, Italian-inspired eatery.

Essential Ingredients for Six Servings

To recreate this delightful pasta, gather the following: one pound of penne or rigatoni, two tablespoons of olive oil for sautéing (and a bit for drizzling), two boneless, skinless chicken breasts cut into small cubes, salt, freshly ground black pepper, minced garlic from two cloves, a large onion finely chopped, a 25-ounce jar of quality marinara sauce (like Rao's), half a teaspoon of crushed red pepper flakes, two tablespoons of finely chopped fresh parsley, eight ounces of mozzarella diced into cubes, Parmesan shavings, grated Parmesan for topping, and a dozen basil leaves cut into thin strips.

Cooking the Chicken

Starting with bite-sized chicken pieces, I sautéed them in a hot pan with olive oil. Seasoning with salt and pepper, I let them brown until golden. It's crucial to ensure thorough cooking, which took about 7-8 minutes on medium-high heat.

Creating the Sauce Base

After removing the chicken, I introduced diced onions and garlic to the now-flavored pan, stirring until the onions caramelized to a soft, golden hue.

Into this mixture, I poured marinara sauce, spiced it with red pepper flakes, and added half a cup of water. Simultaneously, I began boiling pasta water.

Assembling the Sauce

Blending everything over medium heat, I returned the chicken to the pan and incorporated finely chopped parsley. The sauce simmered for about eight minutes to thicken.

Incorporating Mozzarella

Cubing the mozzarella slightly smaller, I added it to the bubbling sauce, allowing it to melt slightly undisturbed. As this happened, my rigatoni pasta cooked simultaneously.

Final Steps and Serving

Draining the cooked pasta, I placed it in a large baking dish, covering it with the sauce and sprinkling both shaved Parmesan and basil on top. Ree suggests a broad platter, but a covered baking dish worked excellently for leftovers.

Reflections on the Recipe

Crafting this pasta left me pleasantly surprised at how straightforward it was. Though its flavor is understated, the creamy mozzarella and savory chicken established a solid base, making it memorable enough to easily recreate from memory.

Conclusion

Despite taking roughly 30 minutes, slightly longer than initially advertised, this recipe is perfect for a cozy evening meal without demanding too much of your time or energy in the kitchen. Simple ingredients combined with a jar of marinara come together beautifully for a meal that feels homemade.