Creamy Caprese Pasta with Chicken Recipe is one of those dishes that feels like a warm hug in dinner form. It's quick enough for weeknights but fancy enough to impress your guests—plus, that melty mozzarella and fresh basil combo? Pure magic!
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Why You'll Love This Recipe
This Creamy Caprese Pasta with Chicken Recipe quickly became a favorite in my kitchen because it combines simple ingredients into a flavorful, satisfying meal that's way easier than it looks. Every bite has that perfect creamy tomato sauce kiss with fresh mozzarella melting into the pasta, and the juicy chicken adds protein without overwhelming the dish.
- Balanced flavors: The blend of garlic, tomato paste, and Italian seasonings layered with cheese creates a rich but fresh taste.
- Comforting yet light: Thanks to the mix of half and half and chicken broth, the sauce is creamy without feeling too heavy.
- Easy to customize: You can easily swap out pasta shapes or add veggies to make it your own.
- Weeknight-friendly: With about 50 minutes total, it fits nicely into busy schedules without sacrificing flavor.
Ingredients & Why They Work
Every ingredient in this Creamy Caprese Pasta with Chicken Recipe plays its part to build layers of flavor and texture. I like to remind myself to buy good-quality cheese and fresh basil to make the dish sing. Here’s why each component works beautifully together:
- Boneless skinless chicken breast: Sliced thin and seared to golden perfection, it adds meaty richness and protein.
- Italian seasoning: This gives that classic herb blend that echoes Caprese salad flavors throughout.
- Flour: Used twice here—for dredging the chicken to get a nice crust and thickening the sauce gently.
- Olive oil: Perfect for searing and bringing subtle fruitiness to the chicken.
- Dry white wine: Cooking off in the pan adds acidity and depth. Sauvignon Blanc or Pinot Grigio are my go-tos.
- Butter: Adds creaminess and richness to the sauce base.
- Garlic: Fresh and minced, it infuses the whole dish with aromatic warmth.
- Tomato paste: Concentrated tomato flavor that gives color and umami punch.
- Half and half: This keeps the sauce silky and creamy but still light enough to savor.
- Chicken broth: Enhances flavor complexity without heaviness.
- Parmesan cheese: Grated fresh for melt-in-your-mouth, nutty taste.
- Cherry tomatoes: Juicy bursts of sweetness and acidity balance the creamy sauce.
- Mozzarella: Low-moisture, cubed mozzarella is perfect—it melts just right without turning soupy.
- Penne pasta: Holds sauce well in every bite.
- Dried basil & oregano: These seasonings ramp up the Italian vibes.
- Onion powder & mustard powder: Small secret ingredients that add subtle depth and complexity.
Make It Your Way
I love customizing this Creamy Caprese Pasta with Chicken Recipe depending on what’s in season or what I have on hand. Feel free to play around—this dish is so forgiving and adaptable!
- Variation: One time, I swapped out penne for whole wheat fusilli and tossed in some sautéed spinach for a veggie boost. It was delicious and made it a touch healthier without losing any of the creaminess.
- Protein swap: Shrimp or Italian sausage both work amazingly if you're not feeling chicken that day.
- Dairy-free option: Try coconut cream instead of half and half, and skip the cheese or use a vegan mozzarella for a dairy-free take.
Step-by-Step: How I Make Creamy Caprese Pasta with Chicken Recipe
Step 1: Prepping the Chicken for Maximum Flavor
Start by slicing the chicken breast thinly to ensure quick, even cooking. After patting it dry, I like to season generously with Italian seasoning, salt, and pepper—that crust of seasoning is where much of the flavor lives. Dredging the chicken in flour helps create that golden, slightly crispy exterior when seared in olive oil. Aim for about 4-5 minutes per side on medium-high heat. Once it's golden brown, let it rest so the juices redistribute—trust me, skipping this step dries it out.
Step 2: Building the Sauce Base
Using the same skillet you cooked the chicken in means extra flavor coated on the bottom of the pan that's ready to be lifted into your sauce. Add the white wine and cook on medium until it reduces by half, about 3 minutes, stirring constantly to scrape up those browned bits. This is pure magic for flavor. Next, melt butter and toss in minced garlic to wake up the aroma, cooking about 1 minute without letting the garlic brown.
Step 3: Thickening and Flavoring the Creamy Sauce
Sprinkle the flour over the butter and garlic, stirring well to form a roux—cook this about 1-2 minutes to remove any raw flour taste. Then blend in the tomato paste for that rich red color and tang. Gradually pour in the half and half mixture, stirring constantly to keep it smooth. Bring it to a gentle boil, then reduce heat to let it simmer and thicken while you cook the pasta.
Step 4: Adding Cheese, Tomatoes, and Pasta
Stir in freshly grated Parmesan cheese little by little until the sauce is silky and thick. Toss in halved cherry tomatoes—they add fresh juiciness and a pop of color—and gently fold in the cubed mozzarella. The cheese will soften but keep little pockets of gooey goodness. Once your penne is perfectly al dente (don't overcook here, it’s crucial), drain and stir it into the sauce to coat every piece.
Step 5: Final Touches and Serving
Nestle the chicken strips back in the pan, giving them a quick warm-up with the pasta and sauce for 2 minutes. Finish with a scattering of fresh basil—either whole leaves or finely shredded, both work beautifully. If you like a touch of sweetness and tang, drizzle with balsamic glaze just before serving. Then, dig in!
Top Tip
Over the years, I’ve learned a few tricks that truly take this Creamy Caprese Pasta with Chicken Recipe from good to wow. It’s all about layering flavors and controlling your cooking times carefully.
- Perfect sear: Make sure your pan and oil are hot before adding the chicken. Don’t crowd the pan to keep that golden crust.
- Wine reduction: Don’t rush the wine reduction step—it concentrates the flavor and creates an amazing base for your sauce.
- Cheese quality: Using fresh grated Parmesan and block mozzarella makes a night-and-day difference. I avoid pre-shredded cheeses here; they don’t melt as smoothly.
- Don’t oversauce: The sauce will thicken a bit more after adding pasta and sitting, so keep it slightly looser when combining.
How to Serve Creamy Caprese Pasta with Chicken Recipe
Garnishes
I’m obsessed with fresh basil here—either torn or chiffonade style adds that fragrant finish. A drizzle of balsamic glaze gives a beautiful glossy look and a subtle sweet tang that pairs brilliantly with the savory sauce. Sometimes I add a grind of black pepper or a sprinkle of crushed red pepper flakes if I want a bit of heat.
Side Dishes
This pasta is hearty but pairs well with a crisp, simple salad—think arugula with lemon vinaigrette or a light cucumber and tomato salad. Garlic bread or a crusty baguette is perfect for mopping up every last bit of that sauce.
Creative Ways to Present
For a dinner party, I like serving this in rustic ceramic bowls with a fresh basil sprig on top and small bowls of extra Parmesan and chili flakes at the side, so everyone can customize their plate. You could even try serving the pasta in hollowed-out bread bowls for a fun, casual twist.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it keeps well for up to three days. The pasta soaks up the sauce as it sits, so it thickens—if it feels too thick upon reheating, just stir in a bit of chicken broth or milk to loosen it back up.
Freezing
This recipe freezes beautifully. I portion it out into freezer-safe containers and it lasts up to three months. When you thaw it, the pasta is still tender, and the sauce stays luscious.
Reheating
Reheat on the stovetop over low heat, stirring occasionally to prevent sticking. Add a splash of broth or milk to refresh the sauce. Microwave works in a pinch but stovetop is best for retaining that creamy texture.
Frequently Asked Questions:
Absolutely! Penne is great for holding the sauce, but fusilli, farfalle, or rigatoni would work equally well. Just cook according to package instructions until al dente.
No worries at all. You can substitute an equal amount of chicken broth or even use white grape juice diluted with a little vinegar for acidity. The sauce will still be delicious.
Yes, swap the half and half for coconut cream or an unsweetened plant-based cream and use dairy-free cheese alternatives or omit the cheese altogether. The sauce will be different but still tasty!
Thinly slicing the chicken breast and searing it in hot oil quickly helps keep it juicy. Also, letting it rest for 10 minutes after cooking allows the juices to redistribute instead of spilling out when you cut.
Final Thoughts
This Creamy Caprese Pasta with Chicken Recipe is one I keep returning to because of its comforting yet fresh flavors and simple prep. It’s a crowd-pleaser that also feels special enough for a cozy night in. I hope you give it a whirl and make it your own—it’s like carrying a little piece of Italy right into your kitchen.
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
A creamy and flavorful Caprese Pasta recipe featuring tender Italian-seasoned chicken, a rich garlic tomato cream sauce, fresh cherry tomatoes, mozzarella cubes, and fragrant basil, all tossed with penne pasta for a comforting and elegant meal.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt to taste
- Pepper to taste
- ⅓ cup flour
- 1-2 tablespoons olive oil
Pasta and Sauce
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio recommended)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 ¼ cups half and half (half cream, half milk)
- ¾ cups chicken broth
- ½ cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz mozzarella, cut into cubes (low moisture, whole milk mozzarella recommended)
- 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 all remaining ingredients before beginning cooking.
- Cook the Chicken: Cut the chicken breast in half horizontally to create 2-3 thinner slices. Pat the slices dry with paper towels. Season both sides evenly with Italian seasoning, salt, and pepper. Dredge each slice in flour, tapping off any excess flour.
- Sear Chicken: Heat olive oil over medium-high heat in a skillet. Add the floured chicken slices and cook for about 4-5 minutes on each side until they develop a golden crust. Remove from pan and let rest for 10 minutes, then slice into strips. Drizzle with balsamic glaze if desired.
- Prepare Pasta Water: Begin heating a large pot of salted water for cooking pasta.
- Make the Sauce Base: Add the white wine to the same skillet used for chicken and set heat to medium. Allow the wine to reduce by half, approximately 3 minutes, scraping the bottom of the pan with a silicone spatula to loosen browned bits for extra flavor.
- Add Butter and Garlic: Stir in butter and minced garlic and cook for 1 minute until fragrant. Mix in the flour and cook for 1-2 minutes to form a roux. Add tomato paste and stir to combine thoroughly.
- Add Cream Mixture: Gradually add the prepared half and half mixture in small splashes, stirring constantly to incorporate and avoid lumps. Bring the sauce to a gentle boil, then reduce heat to low and let it simmer.
- Cook Pasta: Meanwhile, cook the penne pasta in the boiling salted water until al dente according to package instructions (roughly 10-12 minutes). Drain pasta well once cooked.
- Finish Sauce: Slowly add grated Parmesan cheese while stirring the sauce continuously until melted and smooth. Fold in cherry tomatoes and mozzarella cubes, allowing the mozzarella to soften but not fully melt for texture.
- Combine Pasta and Chicken: Add the drained pasta to the sauce and stir well to coat evenly. Add the sliced chicken strips and cook for an additional 2 minutes to heat through.
- Serve: Garnish with fresh basil leaves, torn or chiffonade style, and drizzle with balsamic glaze if using. Serve immediately for best flavor and texture.
Notes
- Use dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor; if preferred, substitute with extra chicken broth.
- Low moisture whole milk mozzarella from a block melts best and prevents sogginess.
- Grate Parmesan fresh from a block instead of using pre-grated for better melting and taste.
- Using tomato paste from tubes reduces waste and makes it easier to measure small amounts.
- Feel free to use any pasta shape; penne holds the sauce well and is recommended.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
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