Massa com Frango Recipes: Two Irresistible Chicken Pasta Dishes to Master Tonight

There is something deeply satisfying about a plate of massa com frango — chicken pasta done right. It is comfort food with structure: tender chicken, a sauce that clings to every strand, and pasta cooked to that perfect point between bite and surrender. The two recipes below take different roads to the same destination. One leans on the bright, garlicky punch of a scampi-style preparation; the other wraps the chicken in a blanket of melted mozzarella for something richer and more indulgent. Both are straightforward enough for a weeknight and impressive enough for guests. Pick your mood, gather your ingredients, and get the water boiling.

Recipe 1: Massa com Frango à Scampi Irresistível

Massa com frango à scampi served with garlic butter sauce and fresh parsley

This is the recipe for anyone who believes garlic and butter can fix almost anything. The chicken is seared until golden, then finished in a glossy scampi-style sauce built on butter, olive oil, garlic, and a hit of white wine. The pasta goes straight into the pan so it soaks up every drop. A squeeze of lemon at the end keeps the whole thing from tipping into heaviness. It comes together in under thirty minutes, which is exactly the kind of math that makes a dish worth repeating.

12 oz spaghetti or linguine
2 boneless, skinless chicken breasts, sliced into thin strips
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
5 garlic cloves, minced
1/2 cup dry white wine
1/2 teaspoon red pepper flakes
Salt and black pepper to taste
1 lemon, zested and juiced
1/4 cup chopped fresh parsley
Grated Parmesan, for serving

Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
Pat the chicken strips dry and season generously with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in a single layer until golden and cooked through, about 4 minutes per side. Transfer to a plate.
Lower the heat to medium. Melt 2 tablespoons of butter in the same skillet, add the garlic and red pepper flakes, and cook for 30 seconds until fragrant.
Pour in the white wine and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan.
Add the remaining butter, the lemon zest, and a splash of pasta water. Stir until the sauce turns silky.
Return the chicken to the skillet, add the drained pasta, and toss vigorously, adding more pasta water as needed to coat every strand.
Finish with lemon juice, parsley, and a shower of Parmesan. Serve immediately.

Recipe 2: Massa de Frango com Queijo Mozarella

Massa de frango com queijo mozzarella baked in a rich tomato sauce

If the scampi version is bright and sharp, this one is pure, molten comfort. Chicken and pasta are folded into a tomato-based sauce, topped with mozzarella, and finished until the cheese stretches into long, forgiving strands. It is the kind of dish that works as well on a Sunday evening as it does reheated the next day, though leftovers are never guaranteed. Bake it in a wide dish so every serving gets a proper crust of cheese.

12 oz penne or rigatoni
1 lb chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1 small onion, finely diced
3 garlic cloves, minced
24 oz crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
2 cups shredded mozzarella
1/4 cup grated Parmesan
Fresh basil leaves, for garnish

Preheat the oven to 400°F (200°C). Cook the pasta in salted water until al dente, then drain.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with salt, pepper, and paprika, then brown it on all sides, about 6 minutes. Remove and set aside.
Lower the heat, add the onion, and cook until soft, about 4 minutes. Add the garlic and oregano and cook for another minute.
Pour in the crushed tomatoes, stir well, and simmer for 10 minutes until slightly thickened. Season with salt and pepper.
Return the chicken to the skillet along with the drained pasta and toss until everything is evenly coated.
Scatter the mozzarella and Parmesan over the top in an even layer.
Transfer the skillet to the oven and bake for 15 to 18 minutes, until the cheese is bubbling and lightly browned at the edges.
Let it rest for 5 minutes, then tear basil leaves over the top and serve.

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