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