Chicken Caprese pasta is a fresh, satisfying summer dish that highlights ripe tomatoes, fragrant basil, creamy mozzarella, and tender chicken breast. This one-pot-style recipe brings bright Caprese flavors together with pasta for a weeknight dinner that’s both simple and impressive. It cooks quickly, uses straightforward pantry staples, and is easy to adapt to what’s in your garden or fridge.
The Caprese Chicken Pasta shown here is an ideal garden pasta: cherry tomatoes blister and release their juices into a tangy balsamic and white wine pan sauce, which then marries with tender chicken and al dente pasta. Fresh basil and mozzarella finish the dish for a classic Caprese finish. It makes a great family meal, works well for meal prep, and scales easily for guests.
Favorite Caprese Pasta with Chicken
If you enjoy Caprese flavors, this recipe is a natural fit. The combination of tomato, basil, and mozzarella is a timeless trio; here it’s complemented by chicken for added protein and substance. The bright acidity from balsamic vinegar and white wine balances the richness of butter and mozzarella, while garlic gives the dish depth. This version uses penne, but any pasta shape will work.
What You Need
The ingredient list is short and focused on freshness. Use the best tomatoes, basil, and mozzarella you can find for the most vibrant results.
- Pasta: any kind will work; penne is used here to hold the sauce.
- Olive oil and butter: for cooking and finishing the sauce.
- Chicken: boneless, skinless chicken breast cut into bite-size pieces.
- Garlic: fresh and minced to build flavor.
- Salt and pepper: to taste; some salt is added early and some later.
- Tomatoes: cherry or grape tomatoes halved for quick stewing.
- Balsamic vinegar: provides sweet-tart depth typical of Caprese-style sauces.
- Dry white wine: helps deglaze the pan and adds acidity; can be omitted and substituted with a bit of chicken broth if preferred.
- Mozzarella: mini mozzarella balls or small torn pieces of fresh mozzarella.
- Fresh basil: chopped and added right before serving for aroma and color.
Quick Tips for Perfect Caprese Pasta
Follow these practical tips to ensure a flavorful, well-balanced result every time.
Don’t Overcook the Chicken
Start the chicken until just cooked through on the outside; it will finish gently simmering in the sauce. Cutting the chicken into 1–1.5 inch pieces helps it cook evenly and quickly.
Reduce the Sauce
Let the balsamic and wine simmer until reduced by about half. This concentrates flavor, mellows the sharpness, and produces a slightly glossy sauce that clings to the pasta.
Use Fresh Mozzarella and Basil
Fresh mozzarella and torn or chopped basil are essential to the Caprese character of the dish. Add them at the end so the mozzarella softens but doesn’t fully melt, and the basil retains its fragrance.
Customization Ideas
- Pick your pasta: swap penne for pappardelle, spaghetti, or farfalle to vary texture and presentation.
- Add vegetables: summer squash, zucchini, roasted peppers, or caramelized onions add color and nutrition.
- Make it vegetarian: omit the chicken and add beans or extra vegetables for a meat-free option.
- Use dark meat: chicken thighs offer richer flavor if you prefer dark meat.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce, or warm in the oven until heated through. Fresh basil is best added after reheating to preserve its bright flavor.
Related Chicken Pasta Ideas
If you enjoy this dish, try other simple chicken-and-pasta combinations that use similar techniques—roasting or pan-searing the protein, building a pan sauce, and finishing with fresh herbs and cheese.
Ingredients (serves 4)
- 8 oz. penne pasta
- 2.5 tablespoons olive oil
- 1.5 lb. boneless, skinless chicken breast, chopped into 1–1.5 inch chunks
- 4 cloves garlic, smashed and minced
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon pepper, divided
- 12 oz. cherry tomatoes, halved
- 1.5 tablespoons balsamic vinegar
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter
- 8 oz. mozzarella balls, halved
- 1 cup fresh basil, chopped
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and set aside.
- Heat the olive oil in a large Dutch oven or heavy skillet over medium-high heat.
- Add the chicken, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook, stirring, for about 4–5 minutes until the chicken is lightly browned but not fully cooked through.
- Add the halved cherry tomatoes and continue to cook until the tomatoes begin to break down and release juices, about 4–6 minutes.
- Pour in the balsamic vinegar, white wine, and add the butter plus the remaining salt and pepper. Stir and let the mixture simmer until reduced by about half, roughly 8–12 minutes. Taste and adjust seasoning.
- Remove the sauce from the heat. Toss the cooked pasta and mozzarella into the sauce until evenly coated and the mozzarella is warmed through.
- Add the chopped fresh basil just before serving, toss gently, and serve warm.
Tips & Notes
- You can substitute boneless, skinless chicken thighs if you prefer a juicier, more flavorful dark meat option.
- Allow the sauce to reduce sufficiently so it won’t be watery when mixed with the pasta—this concentrates the flavors and improves texture.
- For a non-alcoholic version, replace the white wine with low-sodium chicken broth and a teaspoon of lemon juice for brightness.
Nutrition
Nutrition information is provided as an estimate and will vary based on exact ingredients and portion sizes.
- Calories: 735 kcal
- Carbohydrates: 48 g
- Protein: 57 g
- Fat: 32 g
- Fiber: 2 g
- Sugar: 5 g
Photography: photos in this post were taken by Ashley McGlaughlin from The Edible Perspective.