Chicken Caprese Pasta
A comforting dish featuring pasta, tender chicken, fresh tomatoes, creamy mozzarella, and fragrant basil, all brought together with a touch of balsamic.
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.
Notes
For variations, consider roasted tomatoes, grilled chicken, or a one-pot method. Store leftovers in an airtight container for 3–4 days and reheat gently.