Caprese Chicken Pasta
This light, summery Caprese chicken pasta is so bright and flavorful. It’s the kind of dinner that transports you straight to summer: quick, easy, and loaded with fresh flavor. Think balsamic‑glazed chicken, al dente pasta, juicy tomatoes, creamy mozzarella, and fragrant fresh basil – and it’s all ready in just 30 minutes.
If you love Caprese salad – a classic Italian salad made with just fresh mozzarella, sliced tomatoes, and basil with just a drizzle of olive oil over the top – you are going to love this Caprese pasta. Taking that salad and adding chicken and pasta makes for an easy weeknight dinner.
What truly sets it apart? There’s no heavy sauce here – just olive oil gently coating the pasta so every ingredient has room to shine. Serve it warm (not piping hot) for the perfect summer dinner.
Ingredients
- Farfalle: or swap in penne or another short pasta you like
- Boneless, skinless chicken breasts: pounded to 1 to 1½ inches thick for even cooking
- ½ tsp kosher salt and ½ tsp ground black pepper
- Olive oil
- Balsamic glaze: It’s a rich, syrupy version of balsamic vinegar (Bertolli is a good grocery-store pick)
- Grape or cherry tomatoes: halved (or chop bigger garden tomatoes)
- Fresh mozzarella: either bite-size pieces or “pearls”
- Chopped fresh basil leaves
How to Make It
☑️ Cook the Pasta
I like to boil the pasta in a large pot until al dente and then drain it. While it cooks, prepare the chicken.
☑️ Cook the Chicken
Season the chicken with salt and pepper, cook it in a large skillet with olive oil, and then brush it with the balsamic glaze. Slice the chicken into bite-sized pieces and set it aside.
☑️ Bring It All Together
In the same pan, warm up a little more olive oil and then add the cooked pasta, tomatoes, cheese, chicken, and basil. Stir it all just until the ingredients are warmed up and well combined.
☑️ Garnish and Serve
Drizzle some balsamic glaze over the top of each serving and add a sprinkle of basil.
☑️ Recipe Tips
- Add a kick? Try red pepper flakes for seasoning.
- Want more cheese? A grating of freshly shredded Parmesan on top takes it up another level.
- Leftovers? Store in an airtight container in the fridge. They’re great heated up—or eaten cold like a pasta salad
More Chicken Pasta Recipes
Caprese Chicken Pasta
Ingredients
- 8 ounces farfalle (seen note)
- 1 pound boneless skinless chicken breasts pounded to a thickness of 1 to 1 1/2 inches
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon plus 1 teaspoon olive oil divided
- 2 tablespoons balsamic glaze (see note)
- 10 ounces grape tomatoes halved
- 4 ounces fresh mozzarella cut into bite-sized pieces (or use mini mozzarella balls -see note)
- 2 tablespoons finely chopped basil
- Optional garnishes: balsamic glaze and chopped basil
Instructions
- Boil the pasta according to the package directions and then drain it. While the pasta boils, cook the chicken in a separate pan.
- Season the chicken on both sides with salt and pepper. In a large, non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the chicken in the pan on one side until it's golden, about 3 to 4 minutes. Flip the chicken over and cook it on the other side until the internal temperature is 165°F.
- Brush the chicken with half of the glaze, turn it over in the pan and let it cook for a few seconds. Brush the rest of the glaze on the top, turn the chicken, and let it cook for a few seconds and then take it out of the pan.
- Slice the chicken into bite-sized pieces and set it aside.
- Add 1 teaspoon of olive oil to the skillet you used to cook the chicken. Heat it over medium-low heat. Add the cooked pasta, balsamic chicken, tomatoes, mozzarella, and basil. Stir for about a minute to warm up the ingredients. Add a drizzle of balsamic glaze and a sprinkle of basil for garnish.
Notes
Nutrition Estimate
More Summer Dinners
If you’re craving light and fresh, this caprese chicken pasta is for you. I hope you try it soon!
Happy summer cooking,
This post has been updated from the archives. It was first published in July 2023.
This was quick and delicious! I was lazy and used already cut up chicken breast from the store because I really didn’t have the time to cook full chicken breast. I had some left over and ate it cold it was great cold too!!
I’m so glad you loved it! Great idea with the chicken shortcut, too – thanks for sharing that 🙂