Caprese Chicken Pasta
This Caprese chicken pasta has all the fresh flavors of the classic salad - juicy tomatoes, creamy mozzarella, and basil - tossed with tender chicken, pasta, and a drizzle of balsamic glaze. It’s a quick and easy dinner that’s perfect for summer.
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Servings: 4 servings
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
Pasta: Farfalle works great, but penne, rotini, or another short pasta will hold up just as well.
Balsamic glaze: This is different from plain balsamic vinegar—it’s thicker and sweeter. You can find it near the vinegar in most grocery stores.
Mozzarella: Fresh mozzarella “pearls” (mini balls) are the easiest, but you can slice a larger ball into bite-sized pieces.
Make-ahead: You can cook the chicken and pasta ahead of time. Just toss everything together right before serving for the best flavor and texture.
Serving: The pasta is delicious warm, but also great at room temperature.
Nutrition Estimate
Calories: 492kcal | Carbohydrates: 49g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 607mg | Potassium: 742mg | Fiber: 3g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 11mg | Calcium: 171mg | Iron: 2mg
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