Enjoy a delightful Creamy Chicken Caprese Pasta featuring a tasty tomato cream sauce infused with mozzarella, seared chicken, Parmesan, basil, and fresh tomatoes. The perfectly blended seasoning makes it a family favorite!
I adore preparing this pasta recipe throughout the year, but it becomes extra special when I have homegrown cherry tomatoes and fresh basil. This incredible recipe is the perfect way to utilize these ingredients.
The tomato cream sauce is bursting with flavor, featuring a delightful blend of Parmesan and creamy, melted mozzarella that complements the fresh tomatoes and basil beautifully. The addition of succulent seared chicken makes it a wholesome and satisfying meal. For an ultimate Caprese twist, you can even drizzle a little balsamic glaze over the dish!
STEPS TO PREPARE CHICKEN CAPRESE PASTA
- Cut the chicken in half lengthwise to make two thinner slices. Season both sides and coat with flour. Sear in olive oil. Set aside and rest for 10 minutes, then slice into strips.
- Pour in the white wine and simmer until reduced by half.
- Combine butter and garlic; cook for 1 minute. Add flour; cook for 1-2 minutes. Incorporate tomato paste.
- Combine half and half, chicken broth, and seasonings in a pot. Bring it to a gentle boil, then lower the heat and let it simmer while you cook the pasta until it’s al dente.
- Next, mix in the Parmesan cheese. Add the cherry tomatoes and mozzarella, stirring until the mozzarella starts to melt.
- Combine half and half, chicken broth, and seasonings. Stir in the drained pasta. Add the chicken strips and heat thoroughly. Finally, garnish with fresh basil and serve!
Mozzarella: Opt for low moisture, whole milk mozzarella in block form for the best melting. I prefer the Dragone brand.
Parmesan: Grate it from a block to enhance its melting and flavor, avoiding pre-packaged grated cheese. The Belgioioso brand works well for me.
Wine: For this recipe, the ideal dry white wines are Sauvignon Blanc, Chardonnay, and Pinot Grigio. If you prefer not to use wine, chicken broth can be a suitable alternative.
Tomato Paste: I find using tomato paste tubes handy for measuring smaller amounts and reducing waste. Store the tubes in the fridge for future use.
Pasta: Any type of pasta works well with this recipe. The sauce may initially appear abundant, but the pasta will absorb it, especially when stored.
Balsamic Glaze: Give your chicken a delightful Caprese touch by drizzling some balsamic glaze over it after slicing.
Store the dish in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. It reheats nicely.
The most effective method to restore this pasta to its original form is by reheating it in a makeshift double boiler on the stovetop.
Caprese salad is a healthy dish made from fresh mozzarella cheese and tomatoes. It’s easy to prepare and serves as a perfectly nutritious meal or side dish.
Chicken Caprese Pasta
- 1 large Boneless skinless chicken breast
- 2 tbsp Italian seasoning
- ⅓ cup Flour
- 1 to 2 tbsp Olive oil
- ½ cup Dry white wine, see notes
- 3 tbsp Butter
- 3 cloves Garlic, minced
- 2 tbsp Flour
- 1 tbsp Tomato paste
- 1 ½ cups Half and half, half cream half milk
- ¾ cups Chicken broth
- ½ cup Parmesan, grated
- 1 cup Cherry tomatoes, halved
- 5 oz Mozzarella, cut into cubes
- ½ lb Penne
- ½ tsp Dried basil
- ½ tsp Dried oregano
- 1 tsp Onion powder
- ½ tsp Mustard powder
- Fresh basil
- Balsamic Glaze, optional
- Prep: Mix half and half, chicken broth, and seasonings in a medium measuring cup with a spout. Set aside. Measure remaining ingredients.
- Cook the Chicken: Cut chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Italian seasoning, salt, and pepper. Coat chicken with flour, shaking off excess. Heat olive oil over medium-high heat, add chicken, and sear each side for 4-5 minutes until golden crust forms. Set aside to rest for 10 minutes, then slice into strips. (Optional: Drizzle with balsamic glaze after slicing!)
- Begin heating salted pasta water in a pot while preparing the sauce as follows.
- Add wine to the same skillet used for cooking chicken. Set heat to medium and let it reduce by half, about 3 minutes. While simmering, use a silicone spatula to scrape the bottom of the pan for added flavor.
- Add butter and garlic, cook for 1 more minute. Stir in flour and cook for 1-2 minutes. Add tomato paste and stir to combine.
- Gradually pour in the combined half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer while cooking the pasta to al dente according to package instructions. Drain once cooked.
- Continuously stir in Parmesan cheese. Add tomatoes and mozzarella cubes, allowing the mozzarella to remain as small/melty cubes throughout.
- Add drained pasta and stir to combine. Add chicken strips and let them warm through for 2 minutes.
- Garnish with basil leaves, either whole or chiffonade (finely cut/shredded). Serve!