Spicy Smoky Mozzarella Chicken Alfredo Pasta Skillet

Spicy Smoky Mozzarella Chicken Alfredo Pasta Skillet is creamy, smoky, and loaded with flavor. Think tender chicken, rich alfredo sauce, melty mozzarella, and a spicy kick—all in one skillet. I made it once, and now it’s a go-to dinner every week!

The alfredo sauce is creamy and smooth, perfectly balancing the heat from the spices. The smoky flavor adds depth, and the mozzarella gives it that gooey, cheesy pull. The chicken stays juicy, making every bite a total delight.

If you love rich, cheesy pasta with just the right amount of spice, this dish is calling your name. It’s perfect for a cozy dinner, impressing guests, or satisfying a craving. I always make extra—this one disappears quickly.

Let’s cook this up together! This spicy smoky mozzarella chicken alfredo pasta skillet is easy, comforting, and packed with flavor. You won’t be able to stop at just one bite!

Why You’ll Love This Recipe

• Bold, Smoky Flavor: Smoked paprika and sun-dried tomatoes bring a deep, rich taste that cuts through the creaminess in the best way.
• One-Skillet Simplicity: Everything cooks in one pan—less cleanup, more flavor-building.
• Melty Mozzarella Pockets: Little bites of fresh mozzarella melt right into the pasta for a creamy pull.
• Satisfying Comfort: It’s cozy, a little spicy, and just creamy enough without being too heavy.
• Family-Friendly: Mild enough for kids, but still has enough spice for grown-up taste buds.

What You Need to Know Before You Start

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: About 1 hour

Servings: Serves 4 to 6 people as a main dish
Difficulty: Easy to moderate—basic knife and stovetop skills are all you need

Required Kitchen Tools

• Large 12-inch nonstick or stainless skillet (with lid)
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Medium pot (for pasta)
• Colander or strainer

Ingredients

Protein and Seasonings

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)

Flavor Base

• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped

Pasta and Sauce

• 12 oz fettuccine pasta
• 3 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 4 oz fresh mozzarella cheese, cut into small cubes

Optional Garnish

• Fresh basil leaves, roughly torn

Variations You Can Try

• Use Penne or Rotini: Short pasta works just as well for a fork-friendly bite.
• Add Veggies: Sauté in some spinach or mushrooms with the garlic.
• Make It Cheesier: Stir in extra mozzarella or a little cream cheese for a richer sauce.
• Swap Chicken: Try smoked sausage or shrimp for a different protein twist.
• Make It Spicier: Add red pepper flakes or a dash of hot sauce into the cream.

How to Make Spicy Smoky Mozzarella Chicken Alfredo Pasta Skillet

1. Prep the Chicken

Start by patting your chicken dry with a paper towel. This helps it brown better. Then, cut it into bite-sized pieces—about 1-inch chunks.

In a small bowl, toss the chicken with olive oil, salt, black pepper, smoked paprika, and cayenne. Make sure every piece is coated. Let it rest while you prep the other ingredients.

2. Sear the Chicken

Heat a large skillet over medium-high heat. Add the seasoned chicken. Cook for about 5–6 minutes, stirring occasionally, until the pieces are browned on the outside and just cooked through. Remove the chicken and set it aside on a plate.

3. Build the Flavor Base

In the same skillet (don’t wipe it out), lower the heat to medium. Add the chopped sun-dried tomatoes and minced garlic. Sauté for about 1 minute until fragrant—don’t let the garlic burn.

4. Make the Sauce

Pour in the chicken broth and scrape up any browned bits on the bottom of the pan. That’s where the flavor lives. Stir in the heavy cream. Let the mixture come to a gentle simmer.

Once it starts bubbling lightly, add the uncooked fettuccine. Press the pasta down so it’s mostly submerged. Cover the skillet and reduce heat to medium-low. Simmer for about 12–15 minutes, stirring once or twice, until the pasta is just tender.

5. Add the Cheeses

Turn off the heat. Stir in the grated Parmesan until melted and smooth. Then gently fold in the mozzarella cubes. Some will melt right into the sauce, and some will stay gooey and stringy—this is what makes it amazing.

6. Finish with the Chicken

Add the cooked chicken back into the skillet. Stir everything together until coated in the creamy sauce. If it feels too thick, splash in a little more broth or cream.

How to Serve Spicy Smoky Mozzarella Chicken Alfredo Pasta

This skillet is rich and comforting, so it pairs well with simple sides:

• Garlic Bread or Toasted Baguette: Great for scooping up extra sauce.
• Simple Green Salad: Something crisp like romaine or arugula with lemon vinaigrette.
• Roasted Veggies: Broccoli, zucchini, or asparagus all complement the creamy pasta.

Garnish with fresh basil for a pop of color and a fresh herbal note right before serving.

How to Store and Reheat

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer (not ideal):
Cream-based sauces don’t always freeze well, but if needed, freeze in individual portions for up to 2 months. Thaw in the fridge overnight before reheating.

To Reheat:
Warm gently in a skillet with a splash of chicken broth or cream to loosen the sauce. Microwave in short bursts, stirring in between to avoid drying out the chicken.

Tips and Tricks for Success

• Don’t overcook the pasta: It continues to cook a bit even after you turn off the heat.
• Use freshly grated Parmesan: Pre-shredded cheese can clump and won’t melt as smoothly.
• Cut even chicken pieces: This ensures all pieces cook at the same rate.
• Stir pasta mid-simmer: This keeps it from sticking to the bottom of the pan.
• Watch the garlic: Add it just as the tomatoes begin to soften so it doesn’t burn.

Nutrition (Per Serving)

Nutrient	Amount
Calories	~580 kcal
Protein	34g
Carbohydrates	38g
Total Fat	32g
Saturated Fat	15g
Fiber	2g
Sugars	4g
Sodium	670mg
Cholesterol	115mg
Calcium	250mg

Note: Nutrition values are approximate and based on 1/6th of the total recipe.

FAQs

Can I make this ahead of time?
Yes, but the texture is best fresh. If making ahead, slightly undercook the pasta and reheat gently with added broth or cream.

Can I use jarred Alfredo sauce?
You can, but making the sauce from scratch gives better texture and flavor.

Can I use rotisserie chicken?
Yes, it works great! Just add it after the pasta has cooked and warm it through with the sauce.

Conclusion

This dish has quickly become one of my favorite weeknight meals. It’s warm, smoky, creamy, and just spicy enough to keep things interesting. The mozzarella makes it a little indulgent, while the sun-dried tomatoes bring brightness and depth. If you’re looking for a skillet pasta that truly satisfies, this one’s worth a spot in your regular dinner rotation.