Smoked Mozzarella Chicken with Pasta Recipe
Smoked Mozzarella Chicken with Pasta Recipe photo by Taste of Home
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Smoked Mozzarella Chicken with Pasta Recipe

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Take an ordinary chicken breast into wow territory with just a few extra ingredients. Use prosciutto instead of ham to make the dish extra smoky. —Naylet LaRochelle, Miami, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 8 ounces uncooked angel hair pasta or thin spaghetti
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup seasoned bread crumbs
  • 2 tablespoons olive oil
  • 4 thin slices smoked deli ham
  • 4 slices smoked mozzarella cheese
  • 1/2 teaspoon dried sage leaves
  • 1/2 cup prepared pesto
  • Grated Parmesan cheese, optional

Nutritional Facts

1 chicken breast half with 3/4 cup pasta (calculated without Parmesan cheese): 694 calories, 28g fat (7g saturated fat), 122mg cholesterol, 1184mg sodium, 53g carbohydrate (4g sugars, 3g fiber), 53g protein.


  1. Cook pasta according to package directions. Drain; transfer to a large bowl.
  2. Meanwhile, pound chicken breasts with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Place bread crumbs in a shallow bowl. Dip chicken in bread crumbs to coat both sides; shake off excess.
  3. In a large skillet, heat oil over medium-high heat. Add chicken; cook 4 minutes. Turn; cook 2 minutes longer. Top with ham and mozzarella cheese; sprinkle with sage. Cook 1-2 minutes longer or until a thermometer inserted in chicken reads 165°. Remove from heat.
  4. Add pesto to pasta and toss to coat. Serve chicken with pasta. If desired, sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Smoked Mozzarella Chicken with Pasta in Simple & Delicious June/July 2014

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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devans7474 User ID: 5273532 255978
Reviewed Oct. 26, 2016

"Good, but it's not one of our favorites."

sstetzel User ID: 158954 218508
Reviewed Jan. 21, 2015

"This has become a regular in our menu rotation. I almost always use ham and I've topped it with smoked mozzarella, havarti and provolone depending what I had on hand and what was on sale. ALWAYS a winner!"

RBOURNE1 User ID: 7844467 127833
Reviewed Jun. 12, 2014

"Tried w/o ham and it was great"

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