Creamy, rich, and bursting with the freshness of basil and tomatoes — this Creamy Caprese Pasta with Chicken Recipe is one of those meals that feel fancy but come together so easily. Trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
This Creamy Caprese Pasta with Chicken Recipe is the perfect balance of comfort food and fresh summer flavors. It feels indulgent without being complicated, and I love how the juicy cherry tomatoes and melty mozzarella brighten up the creamy sauce.
- Quick and impressive: You’ll get a restaurant-worthy dish on your table in under an hour.
- Fresh Italian flavors: Basil, tomato, and mozzarella add that authentic Caprese taste we all crave.
- Versatile chicken: Tender strips of seared chicken add protein without overpowering the dish.
- Make-ahead friendly: This pasta reheats beautifully for easy lunches or weeknight dinners.
Ingredients & Why They Work
Each ingredient in this Creamy Caprese Pasta with Chicken Recipe plays a part — from the cheesy, creamy sauce base to the fresh pops of tomato and basil that keep it lively. Here’s a little insight into what makes them shine.
- Chicken breast: Slicing it thin helps it cook quickly and stay tender.
- Italian seasoning: A simple blend that seasons the chicken perfectly.
- Flour: Used to dredge the chicken for a golden crust and to thicken the sauce.
- Olive oil: For beautifully crisping the chicken exterior.
- Dry white wine: Adds acidity and depth to the sauce—Sauvignon Blanc is my fave.
- Butter: Enriches the sauce and balances the acidity.
- Garlic: Infuses savory warmth into every bite.
- Tomato paste: Concentrates the tomato flavor in the sauce without watering it down.
- Half and half: Creates that silky, creamy texture without heaviness.
- Chicken broth: Adds savory depth and thins the sauce just right.
- Parmesan cheese: Creamy, salty, and melts into the sauce for umami goodness.
- Cherry tomatoes: Sweet bursts that add freshness and texture.
- Mozzarella: Cubed low-moisture mozzarella melts beautifully throughout the pasta.
- Penne pasta: Great for holding onto all that luscious sauce.
- Dried basil, oregano, onion powder, mustard powder: These seasonings layer in classic Italian flavors and a subtle background tang.
- Fresh basil & balsamic glaze: Perfect finishing touches that brighten and balance the dish.
Make It Your Way
One of the things I adore about this Creamy Caprese Pasta with Chicken Recipe is how easy it is to tailor it to your tastes. I’ve tried a few variations, and I encourage you to experiment too—this dish is a great canvas!
- Variation: Some days I swap the chicken for shrimp when I’m craving seafood, and it works like a charm.
- Dietary tweaks: You can use almond milk in place of half and half for a lighter touch, or make it vegetarian by omitting the chicken and adding roasted mushrooms.
- Seasonal switch-ups: In the winter, I sometimes add sun-dried tomatoes instead of fresh for a cozy, intense flavor.
Step-by-Step: How I Make Creamy Caprese Pasta with Chicken Recipe
Step 1: Prep and Season the Chicken
First, I slice the chicken breast in half lengthwise so it’s thinner and cooks evenly and quickly. Patting the chicken dry before seasoning is key for a nice sear. I sprinkle both sides with Italian seasoning, salt, and pepper, then dredge gently in flour to help create that golden crust when it hits the pan.
Step 2: Sear the Chicken
Heat olive oil over medium-high heat until shimmering but not smoking. Place the chicken slices in and sear for about 4-5 minutes per side, until they develop a beautiful golden crust. Once cooked, I always let them rest for 10 minutes before slicing—it makes a big difference in juiciness and texture.
Step 3: Build the Sauce
Using the same pan, pour in the white wine and bring it to a simmer, scraping up those delicious browned bits stuck to the bottom. Let it reduce by half for about 3 minutes. Then, I add butter and garlic, cooking just until fragrant, before stirring in flour and tomato paste to thicken and deepen the sauce color and flavor.
Step 4: Add Dairy and Simmer
Next, I whisk in the half and half and chicken broth mixture—adding it gradually and stirring constantly to avoid lumps. Bringing it to a gentle boil helps it thicken. Once it’s smooth and creamy, lower the heat and let it simmer while the pasta cooks.
Step 5: Cook Pasta and Finish Sauce
While the sauce simmers, cook your penne pasta in salted boiling water until al dente—usually just a minute or two less than the package suggests. Drain and immediately add it to the sauce. Then fold in parmesan, cherry tomatoes, and mozzarella cubes for those signature Caprese touches.
Step 6: Combine and Serve
Finally, slice the rested chicken into strips and stir it into the saucy pasta, warming everything through for a couple of minutes. Garnish with fresh basil leaves and a drizzle of balsamic glaze if you like an extra pop of sweetness and tang. Voila—dinner is ready to impress!
Top Tip
After making this Creamy Caprese Pasta with Chicken Recipe countless times, I’ve found a few little tricks that make it even better and help avoid common pitfalls.
- Dry your chicken well: Moisture is the enemy of a golden crust—pat the chicken dry with paper towels before flouring and searing.
- Don’t rush the wine reduction: It adds so much flavor—take your time scraping those brown bits off the pan to build an amazing sauce base.
- Add cheese gradually: Sprinkle in the parmesan slowly while stirring so the sauce stays smooth, never grainy.
- Rest your chicken: Giving it those extra minutes after cooking helps keep the meat tender and juicy.
How to Serve Creamy Caprese Pasta with Chicken Recipe
Garnishes
I always top this dish with fresh basil—either torn leaves or a chiffonade for a little elegance—and sometimes a drizzle of balsamic glaze to add the perfect sweet and tangy finish. If I’m feeling extra, a sprinkle of crushed red pepper flakes adds a nice kick!
Side Dishes
This creamy pasta stands well on its own, but I love serving it with a simple green salad tossed with lemon vinaigrette or a crusty garlic bread to soak up every last bit of sauce.
Creative Ways to Present
For dinner parties, I like to serve the pasta in individual shallow bowls and add a small basil sprig on top for a fresh pop of green. Layering the chicken strips across the top rather than tossing them in makes the plate look irresistible.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they keep well for up to 3 days. The pasta absorbs the sauce as it sits, so it thickens a bit—just add a splash of chicken broth or water when reheating to loosen it up.
Freezing
This pasta freezes nicely too! I portion it into freezer-safe containers and thaw overnight in the fridge before reheating gently on the stove. The texture stays surprisingly good.
Reheating
To reheat, I warm the pasta gently on the stovetop over low heat with a splash of broth or milk, stirring frequently until heated through. This helps keep the cheese melty and sauce creamy, avoiding any drying out.
Frequently Asked Questions:
Absolutely! The Creamy Caprese Pasta with Chicken Recipe works wonderfully with shrimp, Italian sausage, or even tofu. Just adjust cooking times accordingly.
Low-moisture whole milk mozzarella from a block melts best and provides that classic creamy, stretchy texture. Fresh mozzarella can be used but may make the sauce a bit watery.
You can swap half and half with a dairy-free cream alternative like cashew cream and use dairy-free cheese options. Keep in mind the texture and flavor will differ somewhat.
While white wine adds depth and acidity, you can skip it and increase the chicken broth if you prefer to avoid alcohol. The sauce will still be delicious and creamy.
Final Thoughts
I honestly think this Creamy Caprese Pasta with Chicken Recipe is one of the most satisfying meals to make when you want something that feels both comforting and fresh. It’s not fussy, uses straightforward ingredients, and rewards you with layers of flavor that never disappoint. Give it a try—I bet it’ll become a favorite in your rotation, just like it did in mine.
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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
A creamy, flavorful Caprese Pasta recipe featuring tender seared chicken breast, a rich tomato cream sauce with garlic and white wine, and classic Italian flavors from fresh basil, cherry tomatoes, mozzarella, and Parmesan cheese. Perfect for a satisfying and elegant dinner that comes together in under an hour.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and 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 cheese, grated
- 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
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. Set aside. Measure and prepare all remaining ingredients before starting to cook.
- Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season each piece on both sides with Italian seasoning, salt, and pepper. Dredge each piece in flour and tap off the excess. Heat olive oil in a skillet over medium-high heat and sear chicken pieces for 4-5 minutes per side until golden and cooked through. Remove from pan and let rest for 10 minutes, then cut into strips. Optionally drizzle with balsamic glaze after slicing.
- Prepare Pasta Water: While chicken is resting, bring a large pot of salted water to a boil to cook the pasta.
- Deglaze Pan: Using the same skillet, add the white wine and set heat to medium. Reduce wine by half over about 3 minutes, scraping the bottom with a spatula to incorporate the browned bits for extra flavor.
- Make the Sauce: 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. Mix in tomato paste. Gradually add the half and half mixture in small splashes, stirring continuously to prevent lumps. Bring sauce to a gentle boil, then reduce heat to low to simmer.
- Cook Pasta: Add penne pasta to the boiling salted water and cook until al dente according to package instructions, about 10-12 minutes. Drain pasta well.
- Finish Sauce: Gradually whisk in grated Parmesan cheese into the sauce until melted and smooth. Stir in cherry tomatoes and mozzarella cubes, allowing the cheese to soften but not fully melt for texture.
- Combine Pasta and Chicken: Add drained pasta and chicken strips to the sauce. Stir gently to combine and heat through for 2 minutes over low heat.
- Garnish and Serve: Remove from heat, garnish with fresh basil leaves or chiffonade. Serve immediately with optional balsamic glaze on top.
Notes
- Use Sauvignon Blanc, Chardonnay, or Pinot Grigio as dry white wine for best flavor. Substitute chicken broth if avoiding alcohol.
- Low moisture whole milk mozzarella works best for melting and texture.
- Freshly grate Parmesan cheese from a block for better melt and taste compared to pre-grated.
- Tomato paste in tubes can be stored in the fridge for zero waste and easy measuring.
- Any pasta shape can be used, but penne holds the sauce well.
- Store leftovers in an airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat gently to maintain texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
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