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