Caprese Pasta with Chicken and Balsamic Glaze Recipe

Introduction

Caprese Pasta brings together the fresh flavors of a classic Italian Caprese salad with hearty pasta and tender chicken in a creamy sauce. This dish is perfect for a satisfying weeknight dinner that tastes indulgent yet feels light.

Ingredients

• 1 large boneless skinless chicken breast
• 2 teaspoons Italian seasoning
• Salt and pepper, to taste
• 1/3 cup flour
• 1-2 tablespoons olive oil
• 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 cup chicken broth
• ½ cup grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 5 oz. mozzarella, cut into cubes
• ½ lb. penne pasta
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• Fresh basil, for garnish
• Balsamic glaze (optional)

Instructions

1. Step 1: Combine the half and half, chicken broth, dried basil, dried oregano, onion powder, and mustard powder in a medium measuring cup and set aside. Measure all other ingredients before starting.
2. Step 2: Cut the chicken breast in half lengthwise to create 2-3 thinner slices. Pat dry, then season both sides with Italian seasoning, salt, and pepper. Dredge each piece in flour, tapping off excess.
3. Step 3: Heat olive oil in a skillet over medium-high heat. Sear the chicken slices for 4-5 minutes per side until golden and cooked through. Remove from pan and let rest for 10 minutes before slicing into strips.
4. Step 4: Meanwhile, bring a large pot of salted water to a boil for the pasta.
5. Step 5: Using the same skillet, add white wine and simmer over medium heat until reduced by half, about 3 minutes. Scrape the pan to incorporate browned bits into the sauce.
6. Step 6: Add butter and garlic to the skillet, cooking for 1 minute. Stir in 2 tablespoons flour and cook for 1-2 minutes to form a roux. Mix in tomato paste until combined.
7. Step 7: Slowly whisk in 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.
8. Step 8: Cook penne according to package directions until al dente. Drain the pasta once done.
9. Step 9: Gradually add grated Parmesan to the sauce, stirring to melt and thicken. Fold in cherry tomatoes and mozzarella cubes, allowing the cheese to soften but not fully melt.
10. Step 10: Add the drained pasta and chicken strips to the sauce, stirring gently to combine. Warm everything together for about 2 minutes.
11. Step 11: Garnish with fresh basil leaves or chiffonade, and drizzle balsamic glaze over the chicken if desired. Serve immediately.

Tips & Variations

• Use fresh mozzarella for the best texture; bocconcini or ciliegine are great options.
• Replace white wine with extra chicken broth if you prefer an alcohol-free version.
• Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.
• Swap penne for other pasta shapes like rigatoni or fusilli to change up the texture.
• For vegetarian option, omit chicken and add sautéed mushrooms or grilled zucchini instead.

Storage

Store leftover Caprese Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent the cheese from clumping. Fresh basil is best added after reheating to maintain its vibrant flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, while fresh mozzarella is traditional and melts nicely, you can substitute with provolone or fontina for a slightly different flavor and texture.

What if I don’t have half and half?

You can make a substitute by mixing equal parts whole milk and heavy cream. This will mimic the richness of half and half for the sauce.

Caprese Pasta with Chicken and Balsamic Glaze Recipe

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★★★★★

4.7 from 76 reviews

• Author: Hailey
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Caprese Pasta recipe is a delicious fusion of Italian flavors featuring tender seared chicken breast, a creamy garlic tomato sauce enriched with white wine and Parmesan, and fresh mozzarella and cherry tomatoes for a vibrant, melty finish. Topped with fresh basil and optional balsamic glaze, this dish offers a comforting yet elegant pasta perfect for weeknight dinners or special occasions.

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Ingredients

Scale 1x2x3x

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

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 cups chicken broth
• ½ cup grated Parmesan cheese

Pasta and Toppings

• ½ lb penne pasta
• 1 cup cherry tomatoes, halved
• 5 oz mozzarella, cut into cubes
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• Fresh basil leaves for garnish
• Balsamic glaze (optional)

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Instructions

1. 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 you start cooking.
2. Cook the Chicken: Slice the chicken breast lengthwise into 2 to 3 thinner pieces. Pat dry and season both sides with Italian seasoning, salt, and pepper. Dredge each side in flour, shaking off excess. Heat olive oil in a skillet over medium-high heat and sear chicken for 4-5 minutes per side until golden crust forms. Remove chicken and let rest for 10 minutes before slicing into strips. Optionally, drizzle chicken with balsamic glaze after slicing.
3. Cook Pasta: Start heating a pot of salted water to boil for the pasta.
4. Deglaze the Pan: Using the same skillet, add the white wine over medium heat. Let it reduce by half (approximately 3 minutes), scraping the bottom with a silicone spatula to release browned bits and flavor.
5. Make the Sauce Base: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Add tomato paste and mix well to combine.
6. Add Cream Mixture: Slowly add the half and half and chicken broth mixture in small splashes, stirring constantly. Bring the sauce to a gentle boil, then reduce heat to low and simmer while the pasta cooks.
7. Cook Pasta Al Dente: Add the penne pasta to boiling salted water and cook according to package directions until al dente. Drain and set aside.
8. Finish the Sauce: Gradually whisk in the grated Parmesan cheese until melted and sauce thickens. Gently fold in halved cherry tomatoes and cubed mozzarella, allowing some mozzarella to remain in small melty cubes throughout the sauce.
9. Combine Pasta and Chicken: Add the drained pasta to the sauce and stir to coat well. Add the sliced chicken strips and warm everything together over low heat for 2 minutes to combine flavors.
10. Garnish and Serve: Top the dish with fresh basil leaves, either whole or thinly sliced (chiffonade). Serve immediately with optional balsamic glaze drizzled for added sweetness and tang.

Notes

• The white wine adds depth to the sauce; choose a dry white wine such as Pinot Grigio or Sauvignon Blanc.
• For best texture, cut mozzarella into small cubes instead of shredding, so you get melty pockets throughout the pasta.
• Letting the chicken rest after cooking ensures it stays juicy when sliced.
• Balsamic glaze is optional but adds a nice sweet and tangy contrast.
• If you prefer a vegetarian version, omit chicken and use vegetable broth instead of chicken broth.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Keywords: Caprese Pasta, Chicken Caprese, Italian pasta recipe, creamy tomato pasta, mozzarella pasta, easy weeknight dinner, chicken pasta skillet