Creamy Mozzarella Parmesan Pasta: The Ultimate Cheesy Weeknight Dinner
If you love rich, creamy pasta dishes that come together in under 30 minutes, this recipe is about to become your new favorite. This creamy mozzarella Parmesan pasta combines the melt-in-your-mouth texture of mozzarella with the bold umami kick of Parmesan. Tossed in a velvety sauce made with heavy cream and chicken broth, this dish is comforting, crowd-pleasing, and ideal for busy weeknights.
Whether you’re looking for a dinner that will impress your family or a cozy bowl of indulgence just for you, this creamy pasta delivers. Let’s dive into how to make it, plus tips to make it your own, ingredient swaps, and answers to common questions.
Why You’ll Love This Creamy Mozzarella Parmesan Pasta
- Super creamy texture from heavy cream and melted cheese
- Rich flavor thanks to a classic garlic roux and plenty of Parmesan
- Family-friendly and customizable—great for picky eaters
- Quick & easy—ready in about 30 minutes
- Great for leftovers—holds up well for the next day’s lunch
Ingredients You’ll Need
Here’s a closer look at what goes into this creamy mozzarella pasta:
- Pasta (450g): Choose your favorite shape. Penne, rigatoni, fusilli, or fettuccine all work well.
- Butter (50g): The fat base for the roux, which thickens the sauce.
- Garlic (2–3 cloves): Provides depth and classic Italian aroma.
- All-purpose flour (50g): Helps the sauce cling to every bite of pasta.
- Heavy cream 35% (250ml): The backbone of the creaminess.
- Chicken broth (250ml): Adds savory depth without making the sauce too rich.
- Mozzarella (125–150g): Gives the sauce that gooey, stringy cheese effect.
- Parmesan cheese (100g): Adds bold, salty flavor. Use real Parmigiano-Reggiano if possible.
- Dried parsley (2g): Optional, but adds color and a light herby note.
- Salt & pepper: Essential for seasoning and balance.
How to Make It – Step-by-Step
Making this creamy mozzarella and Parmesan pasta is simple if you follow these key steps:
1. Boil the Pasta
Start by boiling a large pot of well-salted water (about 10g of salt per liter). Cook your pasta 1 minute less than the package recommends. This lets you finish cooking it in the sauce, so it absorbs all the flavor.
Before draining the pasta, reserve about 1 cup of pasta water. This starchy liquid will help emulsify your sauce later.
2. Make the Roux Base
While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute. Then stir in the flour and cook for another 2 minutes, stirring constantly. This creates a roux that thickens the sauce while keeping it silky.
3. Add Cream and Broth
Slowly whisk in the chicken broth and cream. Cook, stirring constantly, for 4–5 minutes, or until the mixture begins to bubble and thicken into a velvety sauce.
4. Melt in the Cheese
Lower the heat and stir in the mozzarella, dried parsley, and a generous grind of black pepper. Stir until the cheese melts fully into the sauce. Make sure not to boil the sauce at this point, as mozzarella can split and become oily.
5. Combine Pasta and Sauce
At this point, the pasta should be finished cooking. Add the cooked pasta directly to the sauce using a slotted spoon. Mix gently to coat every piece. Stir in the Parmesan and mix until it melts into the sauce.
Add reserved pasta water a little at a time if the sauce becomes too thick. Cook the pasta in the sauce for 2–3 more minutes to finish cooking and absorb flavor.
If you love this cheesy mozzarella and parmesan combo, don’t miss our Chicken Fettuccine Alfredo — just as creamy and satisfying. For something with a bold twist, try our Pasta alla Zozzona or keep it vegetarian with our Creamy Tomato Pasta.
6. Serve Hot
Serve immediately with extra Parmesan and black pepper on top. For a touch of freshness, garnish with chopped parsley or basil if desired.
Tips and Tricks for Perfect Creamy Pasta
- Use freshly grated Parmesan: Pre-grated cheese can clump. Freshly grated melts better and tastes richer.
- Avoid overheating after adding cheese: Keep the heat low to prevent your sauce from breaking.
- Reserve enough pasta water: This liquid gold helps thin out the sauce while keeping it creamy and glossy.
- Adjust cheese to taste: If you love it cheesier, add more Parmesan at the end. If you want it milder, use a bit less mozzarella.
Substitutions and Variations
Here are some easy ingredient swaps and add-ins to personalize the recipe:
- No chicken broth? Use vegetable broth or just more cream, though the flavor will be richer and heavier.
- Add protein: Grilled chicken, shrimp, or bacon can turn this into a complete meal.
- Make it spicy: Add a pinch of red pepper flakes with the garlic.
- Try different cheese: Gruyère, Fontina, or Pecorino Romano can be great swaps for mozzarella or Parmesan.
- Make it vegetarian: Use vegetable broth and ensure your Parmesan is rennet-free.
What to Serve with Creamy Mozzarella Parmesan Pasta
To balance this rich dish, pair it with something light and fresh:
- A crisp green salad with lemon vinaigrette
- Roasted or steamed vegetables like broccoli or asparagus
- A slice of garlic bread to mop up the sauce
- A glass of crisp white wine like Sauvignon Blanc or Pinot Grigio
Frequently Asked Questions
Can I make this ahead of time?
Yes, but it’s best served fresh. If making ahead, store the sauce and pasta separately, then combine and reheat with a splash of pasta water or cream.
How do I reheat leftovers?
Gently reheat in a saucepan over low heat with a bit of broth, milk, or cream to loosen the sauce.
Can I freeze this dish?
It’s not ideal. Creamy sauces with cheese tend to separate after freezing. If you must, freeze just the sauce, then cook pasta fresh when reheating.
How can I make this lighter?
Use half-and-half or evaporated milk instead of cream, and reduce the amount of cheese slightly. You can also use whole wheat pasta for extra fiber.
This cheesy mozzarella and Parmesan pasta with cream sauce is a weeknight dinner winner. It’s fast, rich, comforting, and endlessly adaptable. Whether you’re cooking for guests or just craving a restaurant-style pasta at home, this recipe delivers everything you love about Italian-American comfort food.
Don’t forget to serve it hot, with extra Parmesan and a crack of black pepper!
More Creamy and Cheesy Pasta Dishes to Try
- Chicken Fettuccine Alfredo — rich, creamy and kid-approved.
- Pasta alla Zozzona — bold, Roman-style pasta packed with flavor.
- Creamy Tomato Pasta — a quick meatless option full of richness.
- Ricotta & Spinach Stuffed Shells — baked and bubbling with cheese.
- Cacio e Pepe — just three ingredients and full of flavor.
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Creamy Mozzarella Parmesan Pasta: The Ultimate Cheesy Weeknight Dinner
Ingredients
- 450 g pasta penne, rigatoni, fusilli, or fettuccine
- 50 g unsalted butter
- 2 –3 garlic cloves minced
- 50 g all-purpose flour
- 250 ml 35% heavy cream
- 250 ml chicken broth
- 125 –150g mozzarella cheese shredded
- 100 g freshly grated Parmesan cheese plus more for serving
- 2 g dried parsley optional
- Salt and freshly ground black pepper to taste
- Reserved pasta water up to 240ml
Instructions
- Boil the pasta. Bring a large pot of salted water to a boil (about 10g salt per liter). Cook pasta until one minute less than package instructions for al dente. Before draining, reserve about 1 cup (240ml) of pasta water, then drain and set aside.
- Prepare the roux. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned. Stir in the flour and cook for 2 minutes, whisking constantly. This step removes the raw flour taste and creates the roux that will thicken your sauce.
- Add the liquids. Slowly pour in the chicken broth while whisking to prevent lumps. Add the heavy cream and continue whisking until smooth. Bring to a gentle simmer and cook for 4–5 minutes, stirring often, until the mixture thickens to a creamy consistency.
- Incorporate the mozzarella. Lower the heat to medium-low. Stir in the shredded mozzarella, dried parsley (if using), and a generous amount of black pepper. Stir continuously until the mozzarella is fully melted and the sauce is glossy. Avoid boiling the sauce at this stage to prevent separation.
- Toss pasta in sauce. Add the drained pasta directly into the sauce. Stir gently to coat each piece evenly. Add the Parmesan cheese and stir again until it melts completely into the sauce. If the sauce becomes too thick, gradually stir in some reserved pasta water (1–2 tbsp at a time) until the desired consistency is reached.
- Simmer and finish. Let the pasta simmer in the sauce for 2–3 minutes so it absorbs the flavors. Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot. Plate immediately and garnish with extra Parmesan and a sprinkle of black pepper. Optional: Add chopped fresh parsley or basil for color and brightness.
Video
Notes
Substitutions and Variations
Here are some easy ingredient swaps and add-ins to personalize the recipe:- No chicken broth? Use vegetable broth or just more cream, though the flavor will be richer and heavier.
- Add protein: Grilled chicken, shrimp, or bacon can turn this into a complete meal.
- Make it spicy: Add a pinch of red pepper flakes with the garlic.
- Try different cheese: Gruyère, Fontina, or Pecorino Romano can be great swaps for mozzarella or Parmesan.
- Make it vegetarian: Use vegetable broth and ensure your Parmesan is rennet-free.
