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
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1/3 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
