There’s something instantly comforting about a bowl of Chicken Caprese Pasta — fresh tomatoes, creamy mozzarella, fragrant basil, and tender chicken all tossed with pasta and a touch of balsamic. It’s the kind of dish that feels both light and indulgent, perfect for late-summer tomato season or any night you want a colorful, from-scratch meal on the table fast. If you enjoy cozy, homemade dinners and love recipes that highlight peak-season produce, this Chicken Caprese Pasta will quickly become a weeknight favorite. For more easy, comforting mains with big flavor, try this Aromatic Ginger Garlic Chicken Noodle Soup for chilly nights.
Ingredients & Equipment
Ingredients
- 8 oz pasta (penne, rigatoni, or farfalle work well)
- 2 boneless skinless chicken breasts, about 1.3 lbs
- 2 tbsp olive oil, separated
- 2 tbsp minced garlic
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 1/2 cups halved grape tomatoes (or cherry tomatoes)
- 1 tbsp balsamic vinegar
- 1/4 cup chopped fresh basil
- 8 oz fresh mozzarella pearls
- 2 tbsp balsamic glaze
- Salt (to taste)
- Black pepper (to taste)
Notes on ingredients
- Pasta: Any short pasta will carry the sauce well. Whole wheat or gluten-free pasta can be used as needed.
- Chicken: If you have thin-cut breasts or tenders, adjust sauté time. Dark meat (thighs) can be used for more juiciness.
- Tomatoes: Peak-season grape or cherry tomatoes are ideal. In winter, use vine-ripened tomatoes or oven-roasted canned tomatoes for better flavor.
- Mozzarella: Fresh mozzarella pearls melt creamily but will soften rather than ooze; if you want a gooier finish, tear fresh mozzarella into slightly larger pieces and warm gently.
- Balsamic glaze: Adds sweetness and tang; if you don’t have it, reduce balsamic vinegar with a little sugar until syrupy.
Helpful equipment
- Large pot for boiling pasta
- Large skillet (preferably 12-inch, nonstick or stainless steel)
- Colander
- Tongs or a slotted spoon
- Chef’s knife and cutting board
- Baking tray (optional, if roasting tomatoes or chicken)
- Instant-read thermometer (helpful to check chicken doneness)
- Measuring cups/spoons
Step-by-Step Instructions (with tips)
Prep the chicken and pasta
- Cut the chicken breasts into small, bite-sized cubes. Pat the pieces dry with paper towels and season lightly with salt and pepper.
- Prepare the pasta according to the package instructions in generously salted water. Cook until al dente, drain, and set aside. Tip: Reserve 1/4 cup of pasta cooking water — it can help loosen the sauce if needed.
Cook the chicken
- Meanwhile, add 1 tbsp olive oil to a large skillet and heat over medium-high heat. Once hot, add the cubed chicken in a single layer. Don’t overcrowd the pan; cook in batches if needed.
- Sauté until the chicken is cooked through, about 6–8 minutes, stirring occasionally. To get the chicken crispy and golden brown, let it sit undisturbed for a few minutes before stirring or flipping.
- For safety, an instant-read thermometer should read 165°F (74°C) in the thickest piece. Once cooked, remove the chicken from the skillet and set aside.
Build the sauce
- Turn the heat to low and add the remaining 1 tbsp olive oil, then the minced garlic, dried basil, and dried oregano to the pan. Sauté for about 1 minute until fragrant — don’t let the garlic brown.
- Add the halved grape tomatoes and season with salt and pepper. Sauté on low for about 5 minutes, until the tomatoes soften and begin releasing juices and becoming saucy. Tip: If tomatoes are very firm, raise heat slightly or cover the skillet for a minute to speed softening.
- Pour in the balsamic vinegar and combine, cooking another minute. Taste and adjust seasoning.
Combine pasta and chicken
- Add the cooked pasta and cooked chicken back to the skillet with the tomatoes. Toss thoroughly so the pasta is coated in the tomato-balsamic mixture. If the mixture seems dry, stir in a splash of the reserved pasta water to loosen it.
Finish off and serve
- Remove the skillet from the heat. Stir in the fresh mozzarella pearls and chopped fresh basil. Add the 2 tbsp balsamic glaze and fold gently to combine. If you want the cheese to get nice and melty, return the skillet to very low heat for a minute or two, stirring constantly so the mozzarella softens but doesn’t overcook.
- Season with additional salt and pepper to taste. Serve hot, garnished with extra basil and a drizzle of balsamic glaze if desired.
Variations and tips
- Roasted vs. sautéed tomatoes: For a deeper flavor, roast tomatoes at 425°F for 15–20 minutes with olive oil and salt, then fold into the pasta.
- Grilled chicken: Swap sautéed chicken for sliced grilled chicken breasts or thighs for a smoky variation.
- One-pan approach: Use a large deep skillet to cook pasta directly in the sauce (with extra liquid) if you prefer a one-pot meal — see the one-pot Caprese method below in FAQs.
- Vegetarian option: Omit chicken and add grilled zucchini or eggplant for a meat-free version.
- Cheese swap: If you can’t find fresh mozzarella, cubed burrata or even shredded mozzarella can work — adjust melting time accordingly.
- Herb boost: Add a handful of baby arugula or spinach at the end for peppery greens.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Because fresh mozzarella can release liquid and change texture after chilling, stir gently and reheat slowly.
- Reheating: Reheat on the stovetop over low heat with a splash of water or chicken broth to revive the sauce, or microwave in 30-second intervals, stirring between bursts. Add a fresh drizzle of olive oil and torn basil after reheating.
Freezing
- Freezing whole assembled Chicken Caprese Pasta is not ideal because fresh mozzarella and tomatoes change texture when frozen and thawed. If you need to freeze:
- Freeze cooked chicken and tomato-balsamic sauce separately in airtight containers or freezer bags for up to 2–3 months.
- Freeze plain cooked pasta for up to 1 month, but expect some textural changes. Reheat pasta gently with sauce to help it absorb moisture.
- Thaw overnight in the fridge before reheating on the stovetop.
Make-ahead
- Prepare components: Cook the chicken and sauce up to 24 hours ahead and refrigerate separately from the pasta and mozzarella. Reheat, combine with freshly cooked pasta and mozzarella just before serving to keep textures bright.
- Prep trick: Chop tomatoes and basil and store in small containers in the fridge to speed assembly on busy nights.
Portioning advice
- This recipe serves 2–3 as a main (8 oz pasta + 1.3 lb chicken). For meal prep, divide into individual meal containers, adding mozzarella fresh before reheating to keep texture.
How to Use / Serve This Dish
Serving ideas
- Simple sides: Serve with a crisp green salad (arugula, lemon vinaigrette) and crusty garlic bread to soak up any extra sauce.
- Veg-forward pairings: Roasted asparagus or sautéed green beans complement the bright tomatoes and balsamic notes.
- Warm-weather twist: Turn leftovers into a chilled Caprese pasta salad by tossing cooled pasta with extra olive oil, lemon zest, diced cucumbers, and peppery arugula.
- Low-carb option: Serve the chicken, tomatoes, and mozzarella over zucchini noodles, spaghetti squash, or a bed of sautéed greens for a lighter meal.
- Crowd-pleasing: Keep a bowl of extra fresh basil, shaved Parmesan, and balsamic glaze on the table so guests can customize their plates.
Beverage pairings
- White wine: A crisp Sauvignon Blanc or Pinot Grigio accentuates the tomato and basil flavors.
- Rosé: Dry rosé is a great summer match with the dish’s brightness.
- Non-alcoholic: Sparkling water with a lemon twist or iced herbal tea pairs well.
For other crowd-pleasing party dips and shareable recipes, consider making a game-day platter with a creamy dip like Buffalo Chicken Dip — a Spicy, Creamy Game Day Favorite or a slow-cooked option like Cheesy Crock Pot Buffalo Chicken Dip when entertaining.
FAQ
Q: Can I make Chicken Caprese Pasta ahead of time?
A: Yes — prepare the chicken and tomato-balsamic sauce up to a day in advance and store separately from the pasta and mozzarella. When ready, reheat the sauce and chicken gently, toss with freshly cooked or reheated pasta, then add fresh mozzarella and basil.
Q: What’s the best way to get golden, crispy chicken cubes?
A: Pat the chicken dry, season simply, and make sure the skillet and oil are hot before adding the chicken. Don’t overcrowd the pan; allow the chicken to sear undisturbed for 2–3 minutes per side to develop color before turning. Finish cooking over medium heat and use an instant-read thermometer to confirm 165°F.
Q: Is there a good vegetarian or vegan substitute for the chicken and mozzarella?
A: For a vegetarian version, swap chicken for roasted cauliflower, grilled eggplant, or marinated tofu cubes. For a vegan option, use a plant-based mozzarella substitute or omit the cheese and add roasted nuts (pine nuts or toasted almonds) and nutritional yeast for a savory bite, and finish with extra chopped basil.
Q: Can I convert this to a one-pot recipe?
A: Absolutely. Use a deep skillet or sauté pan: sauté seasoned chicken first, remove, then add garlic, tomatoes and a cup of chicken broth or water. Add uncooked pasta and simmer, stirring occasionally until pasta is al dente and liquid is mostly absorbed, then add chicken, fresh basil, and mozzarella. Keep in mind you may need additional liquid and slightly longer cooking time for the pasta.
Conclusion
I hope this Chicken Caprese Pasta becomes one of your go-to seasonal recipes — it’s bright enough for summer tomatoes, comforting enough for cozy evenings, and flexible enough to adapt to what’s in your pantry. If you want to explore similar Caprese-style dinners with slightly different approaches or timing, check out this bright and family-friendly version with a quick finish at Caprese Chicken Pasta {Ready in 30 Minutes!}, a one-pot spin that’s great for busy nights at Caprese Chicken Pasta – Recipe Runner, and another delicious take with tips on ingredient swaps at Caprese Chicken Pasta – Carlsbad Cravings. Try it, share a photo, and let me know what variation you loved most — I’d be delighted to hear how you make it your own.
Chicken Caprese Pasta
Ingredients
Pasta and Chicken
- 8 oz pasta (penne, rigatoni, or farfalle) Any short pasta will carry the sauce well.
- 2 pieces boneless skinless chicken breasts (about 1.3 lbs) Thin-cut breasts or tenders can be used; adjust sauté time.
- 2 tbsp olive oil, separated
- 2 tbsp minced garlic
Spices and Seasoning
- 1 tsp dried basil
- ½ tsp dried oregano
- to taste Salt
- to taste Black pepper
Sauce Ingredients
- 1 ½ cups halved grape tomatoes (or cherry tomatoes) Peak-season tomatoes are ideal.
- 1 tbsp balsamic vinegar
- ¼ cup chopped fresh basil
- 8 oz fresh mozzarella pearls For a gooier finish, use larger pieces.
- 2 tbsp balsamic glaze Adds sweetness and tang.
Instructions
Preparation
- Cut the chicken breasts into small, bite-sized cubes. Pat the pieces dry with paper towels and season lightly with salt and pepper.
- Prepare the pasta according to the package instructions in generously salted water. Cook until al dente, drain, and set aside. Reserve 1/4 cup of pasta cooking water.
Cooking the Chicken
- Add 1 tbsp olive oil to a large skillet and heat over medium-high heat. Once hot, add the cubed chicken in a single layer. Don’t overcrowd the pan.
- Sauté until cooked through, about 6–8 minutes, stirring occasionally. Let it sit undisturbed for a few minutes for better browning.
- Remove the chicken from the skillet and set aside.
Building the Sauce
- Turn the heat to low and add the remaining 1 tbsp olive oil, then add the minced garlic, dried basil, and dried oregano. Sauté for about 1 minute until fragrant.
- Add the halved grape tomatoes and season with salt and pepper. Sauté on low for about 5 minutes until the tomatoes soften.
- Pour in the balsamic vinegar and combine, cooking another minute. Adjust seasoning as needed.
Combining
- Add the cooked pasta and cooked chicken back to the skillet with the tomatoes. Toss thoroughly and add reserved pasta water if the mixture seems dry.
Serving
- Remove from heat, stir in fresh mozzarella pearls and chopped basil. Add balsamic glaze and fold gently.
- Serve hot, garnished with extra basil and a drizzle of balsamic glaze if desired.
