Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain it and set it aside. You’ll want to save a bit of that starchy pasta water in case you need to thin the sauce later. Pro tip: Give the pasta a quick toss with a little olive oil after draining to keep it from sticking together while you prepare the rest of the dish.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with garlic powder, paprika, salt, and pepper. Add the chicken to the skillet and cook until it’s golden brown and cooked through. This usually takes about 5-7 minutes. Remove the chicken from the skillet and set it aside. If you want an extra layer of flavor, you can deglaze the skillet with a splash of chicken broth before moving on to the sauce.

In the same skillet, add another 2 tablespoons of olive oil and the minced garlic. Sauté for about 30 seconds, just until fragrant. Then, add the drained diced tomatoes, heavy cream, chicken broth, Italian seasoning, and crushed red pepper flakes if you’re using them. Stir everything together and let the sauce simmer for 5-7 minutes until it thickens slightly. The aroma at this point is absolutely mouthwatering.

Once the sauce is ready, add the cooked pasta and chicken back to the skillet. Toss everything together until the pasta and chicken are well-coated in the sauce. Sprinkle the mozzarella cheese over the top and stir gently until it’s melted and gooey. You can also pop the skillet under the broiler for a couple of minutes to get that bubbly, golden cheese crust—so worth it if you have the time.

Garnish your Chicken Mozzarella Pasta with fresh basil or parsley if you’re feeling fancy. Serve it hot and watch everyone’s faces light up as they dig in. Bonus points if you pair it with some warm garlic bread or a simple side salad.