Why You’ll Love This Recipe
Chicken Pasta Caprese is a vibrant and satisfying dish that brings together the freshness of tomatoes, the creaminess of mozzarella, and the herbaceous touch of basil, all tossed with tender pasta and juicy chicken. Inspired by the classic Caprese salad, this pasta version is both comforting and refreshing, making it perfect for weeknight dinners or casual entertaining.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless skinless chicken breastspasta (penne, fusilli, or spaghetti work well)cherry tomatoesfresh mozzarella balls (bocconcini or ciliegine)fresh basil leavesgarlicolive oilsaltblack pepperbalsamic glaze (optional for drizzling)
directions
Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
While the pasta cooks, season the chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 6-7 minutes per side or until fully cooked and golden brown. Remove and let rest, then slice into strips.
In the same skillet, add a bit more olive oil and sauté garlic until fragrant.
Add halved cherry tomatoes and cook until they begin to soften and release juices, about 4-5 minutes.
Return the sliced chicken to the skillet along with the cooked pasta. Toss everything together.
Add fresh mozzarella balls and torn basil leaves, mixing gently until the cheese starts to soften.
Drizzle with balsamic glaze if using, and season with additional salt and pepper to taste.
Serve warm and enjoy!
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use grilled chicken for a smoky flavor.
Add spinach or arugula for extra greens.
Swap mozzarella for feta or goat cheese for a tangier taste.
Add a splash of white wine to deglaze the skillet for extra depth.
Use gluten-free pasta if needed.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or olive oil until warmed through.Microwave reheating works too—cover loosely and heat in 1-minute intervals, stirring in between.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works great—just add it when combining with the pasta.
Can I make it vegetarian?
Absolutely, just omit the chicken or substitute with grilled tofu or chickpeas.
What type of pasta is best?
Short pasta like penne or fusilli holds the sauce well, but spaghetti or linguine work too.
Is balsamic glaze necessary?
No, but it adds a nice tangy-sweet finish that complements the dish.
Can I make it ahead?
You can prep components like the chicken and pasta in advance, but assemble just before serving for best texture.
Conclusion
Chicken Pasta Caprese is a delicious and colorful dish that combines simple ingredients for a bold and fresh flavor. Whether you’re looking for a quick dinner or a crowd-pleaser, this pasta will become a go-to favorite. Easy to customize and bursting with Mediterranean flair, it’s a wholesome and satisfying meal any time of the year.
Print
Chicken Pasta Caprese
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Description
A fresh and flavorful chicken pasta dish inspired by Caprese flavors, combining tender chicken, juicy tomatoes, basil, and creamy mozzarella in a light olive oil and garlic sauce.
Ingredients
- 8 oz (225 g) pasta (penne or fusilli)
- 2 tbsp olive oil, divided
- 2 boneless skinless chicken breasts (about 12 oz/340 g), cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini), halved
- 1/2 cup fresh basil leaves, torn or chiffonade
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar (optional garnish)
- Grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the skillet and cook until browned and cooked through, about 5–7 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp olive oil to the skillet. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add cherry tomatoes and red pepper flakes (if using). Cook until tomatoes begin to soften and release juice, about 3–4 minutes.
- Return cooked chicken to the skillet. Toss with tomato mixture.
- Add cooked pasta and mozzarella to skillet. Toss gently to combine, adding reserved pasta water a little at a time to create a light sauce.
- Stir in fresh basil and adjust seasoning with salt and pepper to taste.
- Remove from heat. Drizzle with balsamic vinegar if desired and sprinkle with grated Parmesan before serving.
Notes
- You can substitute grilled or rotisserie chicken for convenience.
- Heirloom or plum tomatoes work well instead of cherry tomatoes.
- To make it lighter, omit Parmesan or use a reduced-fat version.
- For a creamier sauce, add 2 tbsp heavy cream or a splash of half‑and‑half when combining pasta.
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
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