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
Scale
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
Pasta and Sauce
- 1/2 cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 1/4 cups half and half (half cream, half milk)
- 3/4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz mozzarella, cut into cubes
- 1/2 lb penne pasta
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 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
