This might be the coziest dinner you'll crave all week: creamy, cheesy, and bursting with fresh tomato and basil flavors. I’m talking about my absolute favorite Creamy Caprese Pasta with Chicken Recipe that’s nothing short of a hug on a plate.
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Why You'll Love This Recipe
When I first made this Creamy Caprese Pasta with Chicken Recipe, I couldn’t believe how the simple ingredients elevated into such a rich and satisfying dish. It’s not just dinner—it’s a special occasion any night of the week.
- Fresh and Flavorful: The mix of basil, cherry tomatoes, and mozzarella creates that classic Caprese magic that brightens every bite.
- Creamy yet Light: The sauce uses half and half with chicken broth for a perfect creamy texture without feeling heavy.
- Simple but Elegant: This isn’t just pasta with sauce—it’s a dinner you’d happily serve guests without stress.
- Customizable and Comforting: You can tweak the wine, cheese, or pasta shapes to suit your pantry and preferences.
Ingredients & Why They Work
This recipe strikes a beautiful balance by combining creamy dairy, fresh herbs, and seared chicken for protein. Each ingredient plays a role—whether it’s building the sauce’s depth or adding pops of freshness. Pro tip: sourcing good-quality mozzarella and freshly grated Parmesan makes a noticeable difference here.
- Chicken breast: Thinly sliced and seasoned, it cooks evenly and stays tender with a golden crust.
- Italian seasoning: Adds classic Mediterranean herbs to infuse the chicken with flavor.
- Flour: Used for dredging chicken and thickening the sauce gently.
- Olive oil: Provides a flavorful sear on the chicken without overpowering.
- Dry white wine: Reduces down to deglaze the pan, adding a delicate zing to the sauce—Sauvignon Blanc and Pinot Grigio work best.
- Butter: Gives the sauce richness and silkiness.
- Garlic: Freshly minced for aromatic depth.
- Tomato paste: Concentrated tomato flavor that rounds out the sauce color and taste.
- Half and half: Creamy yet lighter than heavy cream, balancing richness.
- Chicken broth: Adds savory body without heaviness.
- Parmesan cheese: Freshly grated for nutty, melt-in-the-mouth goodness.
- Cherry tomatoes: Halved for bursts of freshness and color.
- Mozzarella cheese: Cubed low moisture, whole milk type that melts into gooey pockets.
- Penne pasta: Perfect shape for holding sauce and mixing well.
- Dried basil & oregano, onion powder, mustard powder: Seasonings that elevate overall flavor complexity.
- Fresh basil: Brightens and freshens at the end, the finishing touch.
- Balsamic glaze (optional): Adds a sweet tangy punch if you want to go all out.
Make It Your Way
One of the joys of this Creamy Caprese Pasta with Chicken Recipe is how easily you can play with it. I often switch up the herbs or try different pasta shapes depending on what I have. Feel free to make it your own!
- Variation: When I’m craving a bit more green, I throw in baby spinach at the end and gently wilt it—adds a lovely contrast and extra nutrition.
- Dairy-Free Swap: I’ve swapped half and half for coconut cream and used dairy-free cheese for friends with allergies—it still comes out creamy and delicious.
- Spicier Twist: A pinch of red pepper flakes in the sauce can bring in a gentle heat that some of us really enjoy.
- Seasonal Adjustments: In summer, fresh heirloom tomatoes instead of cherry ones add sweetness and color.
Step-by-Step: How I Make Creamy Caprese Pasta with Chicken Recipe
Step 1: Prep and Season the Chicken
Start by slicing your chicken breast lengthwise into thinner pieces so it cooks quickly and evenly—this is my go-to trick for juicy chicken without long cooking times. Pat them dry to help the flour stick well, then season both sides with Italian seasoning, salt, and pepper before dredging in flour. This flour coating creates a nice golden crust and holds moisture inside.
Step 2: Sear the Chicken
Heat olive oil in a skillet over medium-high heat and cook the chicken for about 4-5 minutes on each side until you get a beautiful golden crust. Don’t rush this step—those golden bits add deep flavor to the sauce later. Once cooked, set chicken aside to rest for about 10 minutes so juices redistribute; then slice into strips. If you want to glam it up, drizzle with a bit of balsamic glaze here—it’s a game changer.
Step 3: Create the Sauce Base
Using the same skillet, pour in your dry white wine to deglaze and bring up all those lovely browned bits from cooking the chicken. Reduce the wine by half—it takes around 3 minutes. Scrape the pan gently with a silicone spatula to lift every bit of flavor. This step sets the foundation for your sauce.
Step 4: Build the Creamy Sauce
Add butter and garlic to the pan, cooking for about a minute until fragrant. Stir in the flour and cook for 1-2 minutes, which thickens the sauce and removes the raw flour taste. Then, stir in your tomato paste until evenly mixed. Slowly add your half and half + chicken broth mixture in small splashes, stirring constantly to prevent lumps. Bring to a gentle bubble and then lower the heat to simmer while you cook the pasta.
Step 5: Cook Pasta & Finish Sauce
While the sauce simmers, boil your pasta in salted water until al dente. Drain it, reserving a bit of pasta water if the sauce needs loosening later. Back at the stove, gently fold in freshly grated Parmesan until melted and silky, then toss in cherry tomatoes and mozzarella cubes. You want the mozzarella to partially melt, creating pockets of gooey goodness rather than completely blending in.
Step 6: Combine & Serve
Toss pasta into the sauce along with the sliced chicken strips, warming everything through for a couple of minutes. Finish with fresh basil leaves—either chopped or as whole leaves—and get ready for the best bite of your week!
Top Tip
After countless batches, I’ve learned a few simple tweaks to get this to shine every time. Whether you’re a kitchen newbie or seasoned home cook, these tips can save you stress and disappointments.
- Golden Chicken Crust: Don’t overcrowd your pan—giving the chicken space ensures a crisp crust instead of steaming.
- Wine Reduction: Reducing the wine thoroughly is key; if you skip this, the sauce can taste too sharp or alcoholic.
- Cheese Choices: Freshly grate the Parmesan instead of pre-grated—it melts smoother and delivers a richer flavor.
- Layer Flavors: Adding tomato paste and garlic early lets those tastes deepen instead of staying flat.
How to Serve Creamy Caprese Pasta with Chicken Recipe
Garnishes
I always finish with fresh basil, torn or chiffonade style—it adds that punch of herbal brightness. A drizzle of balsamic glaze over the plated dish adds that irresistible sweet tang that balances the creamy richness beautifully. Sometimes I sneak in a sprinkle of cracked black pepper for a final zing.
Side Dishes
For sides, a crisp green salad with lemon vinaigrette or roasted seasonal veggies like asparagus or zucchini works wonders. I’ve also served crusty garlic bread alongside to soak up the extra sauce—because why not?
Creative Ways to Present
For family dinners, I like to serve it straight from a large bowl to encourage family-style sharing. For special occasions, plating with neat chicken slices fanned over the pasta, scattered cherry tomatoes, and a basil sprig on top makes a simple yet elegant presentation that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge. The pasta does absorb some sauce as it cools, so adding a splash of milk when reheating helps bring back that creamy texture. Leftovers taste great up to 3 days later.
Freezing
I’ve frozen portions before, wrapped tightly in freezer-safe containers. Just note that the fresh basil and mozzarella texture changes a little after freezing; it’s best for meal prep when you’re okay with a slight change in texture but still want that comforting flavor.
Reheating
When reheating, I prefer gently warming the pasta on the stovetop with a splash of broth or milk over low heat. Microwaving is fine but stir halfway through to heat evenly and prevent curdling.
Frequently Asked Questions:
Absolutely! Penne is a great choice because it holds the sauce well, but you can swap in fusilli, rigatoni, or even spaghetti depending on your preference and what’s in your pantry. Just adjust cooking times accordingly.
You can easily skip the wine and use extra chicken broth instead. The wine adds brightness and complexity, but the chicken broth keeps the sauce flavorful and comforting without alcohol.
Use low-moisture, whole milk mozzarella cut into small cubes. Adding it at the end and stirring gently lets it melt into those delicious pockets without turning into one big clump. Fresh mozzarella from a ball usually has too much moisture and won't hold the texture as nicely.
Definitely! Simply omit the chicken and consider adding sautéed mushrooms or grilled eggplant for extra protein and flavor. The creamy Caprese sauce is delicious enough to stand on its own with pasta and veggies.
Final Thoughts
This Creamy Caprese Pasta with Chicken Recipe has become a staple in my kitchen—not just because it's delicious but because it’s comforting and straightforward enough to whip up after busy days. I hope you find as much joy making and sharing it as I do. Trust me, once you try it, this will be on your dinner rotation for good!
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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
- Diet: Low Lactose
Description
This Caprese Pasta recipe combines tender chicken breast with a creamy tomato-infused sauce, fresh mozzarella cubes, and cherry tomatoes tossed with penne pasta. Finished with fresh basil and an optional balsamic glaze, it's a delicious dinner that balances rich flavors with fresh, vibrant ingredients.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt to taste
- Black 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
- 1 ¼ cups half and half (half cream, half milk)
- ¾ cups chicken broth
- ½ cup Parmesan, grated
- 1 cup cherry tomatoes, halved
- 5 oz. 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
- 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. Set aside. Measure all other ingredients before beginning cooking.
- Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with Italian seasoning, salt, and pepper. Dredge each side in flour and tap off excess. Heat olive oil in a skillet over medium-high heat. Sear the chicken slices for about 4-5 minutes per side until golden crust forms. Remove and let rest for 10 minutes, then cut into strips. Optionally, drizzle with balsamic glaze after slicing.
- Prepare Pasta Water: Begin heating a pot of salted water to cook the pasta while preparing the sauce.
- Deglaze Pan with Wine: Add the white wine to the skillet used for chicken over medium heat. Let it reduce by half, about 3 minutes, scraping the bottom with a silicone spatula to release browned bits for flavor.
- Cook Garlic and Make Roux: Add butter and minced garlic to the skillet and cook for 1 minute. Stir in the flour and cook for 1-2 minutes, then add tomato paste and combine well.
- Add Cream Mixture: Slowly pour in the half and half mixture in small splashes, stirring continuously to avoid lumps. Bring sauce to a gentle boil, then reduce heat to low for simmering while pasta cooks.
- Cook Pasta: Cook penne pasta in the boiling salted water until al dente according to package instructions, then drain.
- Finish Sauce: Gradually sprinkle in Parmesan cheese while stirring until melted and combined. Stir in cherry tomatoes and mozzarella cubes, allowing some mozzarella to stay in small soft chunks for texture.
- Combine Pasta and Chicken: Add drained pasta to the sauce and stir to coat evenly. Add chicken strips and warm through for 2 minutes.
- Garnish and Serve: Garnish with fresh basil leaves or chiffonade. Serve immediately, optionally drizzled with balsamic glaze.
Notes
- Use Sauvignon Blanc, Chardonnay, or Pinot Grigio as dry white wine. Substitute chicken broth if avoiding alcohol.
- Choose low moisture, whole milk mozzarella from a block for best melting results.
- Grate Parmesan from a block for better flavor and melt quality versus pre-grated cheese.
- Use tomato paste from a tube to measure smaller amounts and reduce waste; refrigerate leftover paste tubes.
- Any type of pasta can be used; the sauce thickens as it sits and absorbs into the pasta.
- Store leftovers in airtight containers refrigerated up to 3 days or freeze for up to 3 months. Reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
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