On November 7, 2025, at precisely 15:12:19 UTC, a detailed culinary account was published, accessible exclusively through a Business Insider subscription for those eager to explore the full experience. The story followed a personal cooking experiment — an attempt to recreate The Pioneer Woman’s celebrated chicken and mozzarella pasta recipe, which has gained a reputation for its simplicity, speed, and universal appeal at the dinner table.
Drawn by the promise of a 16‑minute meal that could transform an ordinary weeknight into a delightful family dinner, I decided to determine whether Ree Drummond’s claim held true. Drummond, widely admired for her accessible, home‑style approach to cooking, frequently highlights recipes that require minimal preparation yet offer comfort and flavor in equal measure. She describes this particular chicken‑and‑mozzarella pasta as one of the “easiest pastas on the planet,” a dish assembled from a short list of familiar pantry staples: pasta, boneless chicken breasts, a jar of quality marinara sauce, a fresh onion, mozzarella cheese, and a few basic herbs and spices — ingredients most home cooks can find in their kitchens without a special trip to the market.
Although my total cooking time exceeded the touted sixteen minutes, stretching closer to thirty when chopping, sautéing, and simmering were factored in, the process remained remarkably efficient. As the sauce simmered and the cheese began to melt, my kitchen filled with the comforting aroma reminiscent of a cozy trattoria, turning the simple act of dinner preparation into an enjoyable ritual.
To replicate Drummond’s recipe for six substantial servings, I began by assembling all the essentials: one pound of penne or rigatoni pasta; two tablespoons of olive oil, with a bit extra for drizzling; two boneless, skinless chicken breasts sliced into bite‑sized cubes; a pinch of salt and freshly ground pepper; two minced garlic cloves; one finely diced large onion; a 25‑ounce jar of high‑quality marinara sauce (I selected Rao’s for its depth of flavor); half a teaspoon of crushed red pepper flakes; two tablespoons of minced fresh parsley; eight ounces of fresh mozzarella cut into medium cubes; a quarter‑cup of shaved Parmesan; additional grated Parmesan for garnish; and finally, twelve basil leaves cut into delicate chiffonade ribbons for a fresh, aromatic finish.
Using a nonstick skillet, I heated olive oil over medium‑high flame and placed the seasoned chicken pieces into the pan. Following Drummond’s guidance, I refrained from stirring immediately to allow the chicken to develop a golden sear on its underside — a small but crucial step that builds both texture and flavor. Despite my occasional apprehension about undercooking poultry, about seven to eight minutes was sufficient to achieve beautifully browned, fully cooked pieces that I set aside on a plate to rest.
Into the same skillet, enriched by the flavorful residue left by the chicken, I introduced the diced onions and minced garlic. As I stirred, these aromatics absorbed the pan’s savory fond, transforming from sharp and pungent to soft and fragrant within two or three minutes. Once translucent, they took on a delicate caramel hue. To this base, I added the jarred marinara sauce, a measure of water to adjust consistency, and a sprinkle of red pepper flakes for a hint of warmth. I used Rao’s sensitive marinara sauce—a variety made without onions and garlic—which complemented the already sautéed aromatics perfectly.
While the sauce simmered gently, I brought a pot of water to a rolling boil on another burner, preparing to cook the rigatoni until it reached that ideal al dente firmness. Returning attention to the sauce, I reincorporated the cooked chicken pieces, ensuring they were coated evenly in the tomato mixture. Finely minced parsley was then added, and I allowed the sauce to bubble and thicken for roughly eight minutes, giving the ingredients time to marry harmoniously.
Meanwhile, I prepared the mozzarella by cutting it into small cubes — slightly smaller than Drummond’s recommended medium size — which encouraged even melting and distribution throughout the sauce. Once the sauce achieved the desired consistency, I carefully folded in the mozzarella, stirring just enough to submerge the cheese but not disrupt the silky texture forming as it melted. Allowing the sauce to rest undisturbed for several minutes created soft, creamy pockets of cheese that added irresistible richness.
When the pasta finished cooking, I transferred it into a large oven‑safe dish rather than Drummond’s suggested serving platter. My choice of a lidded baking dish made future storage convenient without sacrificing presentation. I poured the luscious chicken‑and‑marinara mixture over the hot pasta, ensuring every piece was enveloped in the thick, cheesy sauce. To complete the dish, I scattered generous shavings of Parmesan across the top, followed by a fragrant handful of fresh basil ribbons, which added both vibrant color and a subtle herbal freshness.
The resulting pasta, vibrant and aromatic, radiated homemade warmth. What struck me most was its simplicity: despite its impressive appearance and satisfying flavor, the dish demanded neither advanced technique nor hours of preparation. Once you’ve made it once, the steps become intuitive — a reliable addition to any home cook’s repertoire. The sauce, while not overwhelmingly complex, delivered comfort through its balance of marinara tang, mozzarella creaminess, and savory undertones from the sautéed onions, garlic, and tender chicken. Every bite offered the familiar pleasure of a meal that feels both indulgent and refreshingly straightforward.
Ultimately, my rendition of The Pioneer Woman’s chicken mozzarella pasta came together in about thirty minutes — nearly double the claim but still perfectly reasonable for an evening after work. With only a few commonplace ingredients and a jar of marinara, I had a hearty, flavorful meal on the table in well under an hour, achieving the convenience and coziness that Drummond’s recipes are known for. The outcome tasted wholly homemade despite its simplicity, proving that comfort and efficiency can indeed coexist in one satisfying, family‑friendly dish.
Sourse: https://www.businessinsider.com/the-pioneer-woman-16-minute-easy-chicken-mozzarella-pasta-2025-11
