Caprese Chicken Pasta

a bowl of chicken pasta with tomatoes, basil, and cheese.

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  • 8 ounces farfalle
  • 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 store-bought balsamic glaze
  • 10 ounces grape tomatoes, halved
  • 4 ounces small fresh mozzarella, cut into bite-sized pieces (or use mini mozzarella balls)
  • 2 tablespoons finely chopped basil
  • Optional garnishes: balsamic glaze and chopped basil


  1. Boil the pasta according to the package directions and then drain it. While the pasta boils, cook the chicken in a separate pan.
  2. 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.
  3. 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.
  4. Slice the chicken into bite-sized pieces and set it aside.
  5. 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.