Description
Caprese Pasta is a flavorful and comforting main-course dish that combines tender strips of seasoned chicken breast, penne pasta, cherry tomatoes, and fresh mozzarella in a creamy, garlicky tomato sauce. Finished with Parmesan, fresh basil, and an optional balsamic glaze, this recipe delivers classic Caprese flavors with added richness for a complete meal.
Ingredients
Units
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt & pepper, to taste
- 1/3 cup flour
- 1–2 tablespoons olive oil
Pasta and Sauce
- 1/2 cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups half and half (half cream, half milk)
- 3/4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz. mozzarella, cut into cubes
- 1/2 lb. penne pasta
Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
For Serving
- Fresh basil leaves
- Balsamic glaze (optional)
Instructions
- Prepare Ingredients – In a measuring cup, combine half and half, chicken broth, and all seasonings. Set aside. Measure out the remaining ingredients so you are ready to cook.
- Cook the Chicken – Cut the chicken breast in half lengthwise to create 2–3 thin slices. Pat them dry, season both sides with Italian seasoning, salt, and pepper, and dredge in flour, shaking off any excess. In a large skillet over medium-high heat, heat the olive oil and add the chicken. Sear each side for 4–5 minutes until a golden crust forms. Remove from pan and let rest for 10 minutes, then slice into strips. (Optionally, drizzle with balsamic glaze.)
- Start Pasta Water – Set a large pot of salted water on the stove to boil for the pasta while preparing the sauce.
- Deglaze with Wine – In the skillet used for chicken, add dry white wine over medium heat. Scrape up the brown bits from the bottom of the pan with a spatula for added flavor, and let wine reduce by half, about 3 minutes.
- Make the Sauce Base – Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in flour and cook for 1–2 minutes to make a roux. Add tomato paste and mix well.
- Combine Cream Mixture – Gradually pour the prepared half and half mixture into the pan in small splashes, stirring constantly. Bring to a gentle boil, then reduce heat to low and simmer while the pasta cooks.
- Cook the Pasta – Cook penne in the boiling salted water according to package instructions until al dente. Drain the pasta well once cooked.
- Finish the Sauce – Slowly add grated Parmesan cheese to the simmering sauce, stirring until melted. Add halved cherry tomatoes and mozzarella cubes, stirring gently so mozzarella remains in small, melty pieces.
- Combine and Heat Through – Add the drained pasta to the skillet, mixing so the pasta is thoroughly coated in sauce. Stir in the sliced chicken strips and let everything warm through for about 2 minutes.
- Garnish and Serve – Top the pasta with fresh basil (whole leaves or shredded). Optionally, drizzle with balsamic glaze. Serve immediately for best texture and flavor.
Notes
- Sauvignon Blanc, Chardonnay, or Pinot Grigio are great wine choices. Chicken broth can substitute wine if preferred.
- Use low-moisture, whole-milk mozzarella from a block for the best melting result.
- Freshly grate Parmesan from a block for superior melting and flavor.
- Tomato paste in tubes is helpful for measuring small amounts and minimizing waste.
- The sauce is initially very creamy and saucy but will get absorbed more if the dish is stored.
- Any type of pasta can be used in place of penne.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 640
- Sugar: 5g
- Sodium: 830mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
