Getting a flavorful dinner on the table in under an hour? That's exactly what this Creamy Caprese Pasta with Chicken Recipe delivers. It's rich, comforting, and packed with fresh Italian-inspired vibes that’ll win over your whole family.
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Why You'll Love This Recipe
This Creamy Caprese Pasta with Chicken Recipe is a total crowd-pleaser for weeknight dinners but special enough for guests. I love how it balances creaminess with fresh tomatoes and basil, plus that perfectly seasoned chicken just seals the deal.
- Quick yet impressive: You get restaurant-worthy flavors without hours in the kitchen.
- Fresh meets comforting: Juicy cherry tomatoes and fresh mozzarella add brightness to the creamy sauce.
- Versatile and customizable: Adjust the herbs, swap in your favorite pasta shape, or even switch up the protein easily.
- Perfect for leftovers: It reheats beautifully, sometimes tasting even better the next day.
Ingredients & Why They Work
Each ingredient in this Creamy Caprese Pasta with Chicken Recipe plays a star role, blending classic Italian flavors with creamy indulgence. Picking fresh, quality components really lifts this dish from good to unforgettable.
- Chicken breast: Sliced thin and seasoned well, it cooks quickly and stays tender in this recipe.
- Italian seasoning: Adds a blend of herbs that complements the tomato and mozzarella perfectly.
- Flour: Helps create a crispy crust on the chicken and thickens the sauce for that lush texture.
- Olive oil: For searing the chicken until golden and flavorful.
- Dry white wine: Adds acidity and depth to the sauce; Sauvignon Blanc or Pinot Grigio work wonders here.
- Butter and garlic: Build a rich base with savory aromatic notes.
- Tomato paste: Concentrated flavor that, combined with the fresh tomatoes, creates a vibrant sauce.
- Half and half: Gives the sauce its creamy smoothness without being too heavy.
- Chicken broth: Adds savory background flavor to keep the sauce balanced.
- Parmesan cheese: Freshly grated for melt-in-your-mouth savory goodness and a nutty punch.
- Cherry tomatoes: They burst with juicy freshness to contrast the creamy sauce.
- Mozzarella cubes: Low-moisture, whole milk mozzarella melts perfectly, giving delightful gooey pockets.
- Penne pasta: Holds onto the sauce beautifully, but feel free to swap in your favorite shape.
- Seasonings: Dried basil, oregano, onion powder, and mustard powder add layers of flavor complexity.
- Fresh basil and balsamic glaze: Garnishes that add brightness and a touch of sweet acidity when serving.
Make It Your Way
I love putting my own spin on this Creamy Caprese Pasta with Chicken Recipe, especially swapping in different fresh herbs or changing up the cheese to keep it interesting. Don’t be afraid to make it completely yours!
- Variation: Sometimes I swap mozzarella for burrata on top just before serving to amp up the creaminess and wow factor. It’s a little extra but totally worth it!
- Vegetarian: Try swapping the chicken for roasted mushrooms or grilled zucchini for a satisfying meatless option.
- Heartier: Add some crushed red pepper flakes or a handful of spinach stirred into the sauce for extra flavor and nutrients.
- Seasonal changes: In summer, use fresh heirloom cherry tomatoes for an ultra-fresh taste that knocks it out of the park.
Step-by-Step: How I Make Creamy Caprese Pasta with Chicken Recipe
Step 1: Prepare and Sear the Chicken
First, I slice my chicken breast in half lengthwise, making 2 to 3 thinner pieces. Patting them dry is key to a golden crust, so don’t skip that! I season each piece with Italian seasoning, salt, and pepper, then dredge them lightly in flour. Heating olive oil over medium-high heat, I sear the chicken until it’s beautifully golden—about 4 to 5 minutes per side. The smell here is incredible! After that, let it rest for 10 minutes before slicing into strips; this keeps it juicy.
Step 2: Build That Flavorful Sauce
I use the same skillet (why waste those delicious browned bits?) and pour in the dry white wine, letting it reduce by half over about 3 minutes while scraping the pan bottom. Then comes the butter and garlic, cooking just a minute to soften the garlic without burning. Stirring in flour, I cook it another minute or two—this is how we get that silky sauce base. Tomato paste goes in next for that signature bright richness.
Step 3: Creamify and Simmer
Slowly, I add the half and half and chicken broth mixture in small splashes while stirring constantly to avoid lumps. Bringing the sauce to a gentle boil, then lowering to a simmer, I let it thicken gently while the pasta cooks. This is the moment where the magic happens—the sauce thickens just right to coat every piece perfectly.
Step 4: Cheese, Tomatoes, Pasta & Final Assembly
Gradually sprinkling in freshly grated Parmesan, I keep stirring until melted and smooth. Then in go the halved cherry tomatoes and mozzarella cubes. The mozzarella doesn’t melt entirely — it creates fun, melty pockets that surprise you with every bite. Once the pasta is al dente and drained, I toss it into the sauce, mixing well to combine. Finally, in go the sliced chicken strips to warm through for just a minute or two, and that’s it!
Top Tip
Over the years, I realized that resting the chicken before slicing makes all the difference in juiciness. Also, don’t rush adding the half and half — adding it gradually and stirring keeps the sauce luxuriously smooth.
- Perfect sear: Make sure your pan and oil are hot before adding chicken to get that golden crust.
- Sauce consistency: Stir often and add liquid slowly to avoid lumps and get a velvety sauce.
- Cheese choice: Freshly grate Parmesan and use low-moisture mozzarella — pre-shredded doesn’t melt the same.
- Don’t overcrowd the pan: Sear chicken in batches if needed to ensure even browning.
How to Serve Creamy Caprese Pasta with Chicken Recipe
Garnishes
I’m a huge fan of chiffonaded fresh basil tossed on top because it adds that fresh, peppery bite that cuts through the creaminess. And a light drizzle of balsamic glaze for a hint of sweet acidity? Game changer every time.
Side Dishes
Pairing this pasta with a simple green salad or roasted asparagus makes a balanced meal. Sometimes, I’ll prepare garlic bread on the side because who doesn’t love a little extra buttery crunch to scoop up every bit of that luscious sauce?
Creative Ways to Present
For special occasions, I’ll serve this in elegant shallow bowls, topped with a sprig of basil and some cracked pepper. Or, for a fun twist, divide into small ramekins and broil briefly for a bubbly cheese finish that guests go wild for.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and I’ve found the pasta continues to absorb the sauce, which some people love. A quick splash of cream or broth while reheating helps loosen it up perfectly.
Freezing
This Creamy Caprese Pasta with Chicken Recipe freezes really well. I portion it out into freezer-safe containers, so dinner is ready in minutes on busy nights. Just thaw overnight in the fridge before reheating.
Reheating
To reheat, I gently warm it in a pan over low heat with a splash of chicken broth or cream, stirring to revive the creamy texture without drying it out. The chicken stays tender and the mozzarella melts right back in.
Frequently Asked Questions:
Absolutely! This recipe is flexible with pasta shapes. Fusilli, farfalle, or rigatoni work great because they hold onto the sauce well. Just adjust cooking times accordingly.
No worries – you can simply substitute the white wine with an equal amount of chicken broth. It’ll still add plenty of flavor without changing the profile too much.
Swap the chicken for hearty veggies like mushrooms or roasted zucchini, and use vegetable broth instead of chicken broth. You’ll still get that creamy, delicious Caprese vibe!
Low-moisture whole milk mozzarella from a block is your best bet. It melts evenly and doesn’t release too much water, keeping the sauce creamy and thick.
Final Thoughts
This Creamy Caprese Pasta with Chicken Recipe is genuinely one of those dishes I turn to when I want a comforting meal that feels a little special but doesn’t complicate my evening. It’s got that beautiful balance of fresh and indulgent that feels like a hug on a plate. If you’ve been craving a new pasta dinner idea that everyone will ask for again, give this one a try—you’ll be so glad you did!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This Caprese Pasta recipe features tender Italian seasoned chicken breast and al dente penne pasta tossed in a creamy, flavorful sauce made with butter, garlic, white wine, tomato paste, half and half, chicken broth, Parmesan, cherry tomatoes, and cubes of mozzarella. Finished with fresh basil and optional balsamic glaze, it’s a comforting and elegant dinner perfect for any night.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- ⅓ cup flour
- 1-2 tablespoons olive oil
Pasta and Sauce
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1¼ cups half and half (half cream, half milk)
- ¾ cup chicken broth
- ½ cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz. low moisture whole milk mozzarella, cut into cubes
- ½ lb. penne pasta
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
For Serving
- Fresh basil leaves
- Balsamic glaze (optional)
Instructions
- Prep Work: Combine the half and half, chicken broth, dried basil, dried oregano, onion powder, and mustard powder in a medium measuring cup with a spout and set aside. Measure and prepare all other ingredients before starting.
- Cook the Chicken: Slice the chicken breast in half lengthwise to make 2 to 3 thinner pieces. Pat dry and season both sides with Italian seasoning, salt, and pepper. Dredge the chicken pieces in flour, shaking off excess. Heat olive oil in a skillet over medium-high heat, then add the chicken. Cook about 4-5 minutes per side until golden brown and cooked through. Remove from heat and let rest for 10 minutes, then cut into strips. Drizzle with balsamic glaze if desired.
- Prepare Pasta Water: Bring a large pot of salted water to a boil to cook the penne pasta later.
- Deglaze Pan: Add white wine to the same skillet used for chicken and set heat to medium. Let wine reduce by half, about 3 minutes, stirring and scraping the pan bottom with a spatula to incorporate browned bits for flavor.
- Make Sauce Base: Add butter and garlic to the skillet and cook for 1 minute until fragrant. Stir in flour and cook for 1-2 minutes to form a roux. Add tomato paste and mix well.
- Add Cream Mixture: Gradually add the half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and simmer while cooking pasta.
- Cook Pasta: Cook penne pasta in the boiling salted water according to package instructions until al dente. Drain and set aside.
- Finish Sauce: Gradually sprinkle in grated Parmesan cheese into the sauce, stirring continuously until melted and creamy. Add cherry tomatoes and mozzarella cubes, gently stirring so the mozzarella partially melts but remains in small chunks.
- Combine Pasta and Chicken: Add drained pasta to the sauce and stir thoroughly. Add cooked chicken strips and warm everything together for 2 minutes over low heat.
- Serve: Garnish with fresh basil leaves or chiffonade and serve immediately. Drizzle with additional balsamic glaze if desired.
Notes
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor; chicken broth is an alternative if you omit wine.
- Choose low moisture, whole milk mozzarella from a block for optimal melting and texture.
- Freshly grate Parmesan cheese from a block to enhance flavor and melting quality.
- Tomato paste in tubes is convenient and reduces waste; store leftover tubes in the fridge.
- Feel free to substitute penne with any pasta type of your choice.
- The sauce thickens and absorbs into the pasta over time, making leftovers especially tasty.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 110 mg
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