One pan, 30 minutes, and zero stress. This Chicken Caprese Pasta is the answer to your busiest evenings when everyone is hungry. It brings fresh, vibrant Italian flavors right to your family kitchen table. You will love how simple and satisfying this meal feels after a long day.
Why This Recipe Is a Winner
This recipe is a winner because it tastes like summer in a bowl. It is perfect for a quick weeknight dinner when you want something fresh. Your family will love the sweet balsamic and melty cheese. It uses simple ingredients that pop with color and flavor. You can feel good about serving this wholesome, balanced meal.
How to Make Chicken Caprese Pasta
The process is incredibly straightforward and beginner-friendly for any home cook. You simply boil the pasta and sear the chicken until golden brown. The tomatoes burst in the pan to create a light, natural sauce. Everything gets tossed together with a sweet, glossy balsamic glaze. Even if you are new to cooking, you can master this dish.
Simple Ingredients
Most of these items are likely already in your pantry or fridge. Use the freshest basil you can find for the best aroma.
- 1 pound penne or farfalle pasta
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/2 cup balsamic glaze
- 8 ounces fresh mozzarella pearls
- 1/2 cup fresh basil leaves, chiffonade
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup grated Parmesan cheese
Step-by-Step
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, season the chicken pieces evenly with kosher salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and sear for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Add the minced garlic and halved cherry tomatoes to the skillet with the chicken. Sauté for 3 to 4 minutes until the tomatoes begin to soften and release their juices.
- Stir in the balsamic glaze and the cooked pasta. Toss thoroughly to coat. If the pasta appears too dry, add the reserved pasta water one tablespoon at a time until reaching the desired consistency.
- Remove the skillet from the heat to prevent the cheese from completely melting. Gently fold in the fresh mozzarella pearls and the chiffonade basil.
- Garnish with grated Parmesan cheese and serve immediately while the mozzarella is soft and the basil is fragrant.
Best Ways to Enjoy It
Serve this warm in large, shallow bowls for a cozy feel. Pair it with a simple green salad or crusty garlic bread. It is a fantastic kid-approved meal that looks and tastes impressive. Set the table, pour a cold drink, and enjoy a stress-free dinner. This dish makes any Tuesday night feel a little more special.
Storage & Reheating
Store any leftovers in an airtight container in your refrigerator. It stays fresh and delicious for up to three days. To reheat, add a tiny splash of water or olive oil. Warm it gently in a skillet over low heat until tender and hot. This prevents the mozzarella pearls from becoming too rubbery or tough. Avoid the microwave if you want to keep the texture perfect.
Tips for Best Results
- Don’t skip the reserved pasta water to keep the sauce silky.
- Avoid overcooking the chicken so it stays juicy and tender.
- Use a high-quality balsamic glaze for the best sweet-tart balance.
- Prep your ingredients before you start the stove for smooth cooking.
- Add a handful of fresh summer berries on the side for kids.
- Grate your own Parmesan cheese for a much smoother melt.
- Fold in the basil at the very end to keep it green.
Ways to Switch It Up
- Swap the chicken for chickpeas for a delicious vegetarian version.
- Use gluten-free penne to make this meal gluten-friendly for guests.
- Add a pinch of red pepper flakes for a spicy kick.
- Use sun-dried tomatoes if fresh cherry tomatoes are out of season.
Common Questions
Can I make this ahead of time?
You can prep the chicken and tomatoes a day in advance. However, it is best served fresh so the cheese stays soft. Reheating works well if you are careful not to overheat.
What if I cannot find mozzarella pearls?
You can use a large ball of fresh mozzarella instead. Just cut it into bite-sized cubes before adding to the skillet. It will taste exactly the same and still be delicious.
How do I know when the chicken is done?
The chicken should be golden on the outside and no longer pink. Use a meat thermometer to ensure it reaches 165°F. This ensures your meal is safe and perfectly cooked.
I hope this fresh and easy meal brings a little joy to your busy week. Give it a try tonight and watch how fast it disappears. Happy cooking!
— Alex
Ingredients
- 1 pound penne or farfalle pasta
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic , minced
- 2 cups cherry tomatoes, halved
- 1/2 cup balsamic glaze
- 8 ounces fresh mozzarella pearls
- 1/2 cup fresh basil leaves, chiffonade
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
- While the pasta cooks, season the chicken pieces evenly with kosher salt and black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and sear for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- Add the minced garlic and halved cherry tomatoes to the skillet with the chicken. Sauté for 3 to 4 minutes until the tomatoes begin to soften and release their juices.
- Stir in the balsamic glaze and the cooked pasta. Toss thoroughly to coat. If the pasta appears too dry, add the reserved pasta water one tablespoon at a time until reaching the desired consistency.
- Remove the skillet from the heat to prevent the cheese from completely melting. Gently fold in the fresh mozzarella pearls and the chiffonade basil.
- Garnish with grated Parmesan cheese and serve immediately while the mozzarella is soft and the basil is fragrant.
