Description
A delicious Caprese Pasta recipe featuring tender Italian-seasoned chicken, a creamy tomato and garlic sauce, fresh cherry tomatoes, and melty mozzarella cubes, tossed with penne pasta and garnished with fresh basil. Perfect for a comforting and flavorful dinner.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt to taste
- Pepper to taste
- 1/3 cup flour
- 1-2 tablespoons olive oil
Pasta and Sauce
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 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. low moisture whole milk mozzarella, cut into cubes
- 1/2 lb. penne pasta
Seasonings
- 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 and set aside. Measure all remaining ingredients before starting.
- 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 piece in flour, shaking off 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 and let rest for 10 minutes, then cut into strips. Optionally, drizzle with balsamic glaze after slicing.
- Prepare Pasta Water: While cooking chicken, bring a large pot of salted water to boil to cook pasta later.
- Make the Sauce Base: Pour white wine into the same skillet used for chicken and cook over medium heat, stirring and scraping with a silicone spatula to deglaze the pan. Reduce wine by half, about 3 minutes.
- Add Butter and Garlic: Stir in butter and minced garlic; cook for 1 minute until fragrant.
- Incorporate Flour and Tomato Paste: Sprinkle flour over the mixture and cook while stirring for 1-2 minutes to form a roux. Add tomato paste and stir to combine evenly.
- Add Dairy Mixture: Gradually add the half and half mixture in small splashes, stirring continuously. Bring to a gentle boil then reduce heat to low for simmering.
- Cook Pasta: Meanwhile, cook penne pasta in the boiling salted water until al dente according to package instructions. Drain pasta well.
- Finish the Sauce: Slowly sprinkle Parmesan cheese into the sauce while stirring until melted and smooth. Add halved cherry tomatoes and mozzarella cubes; stir gently to combine, allowing the mozzarella to soften but remain slightly chunky.
- Combine Pasta and Chicken: Add the drained pasta to the sauce and stir to coat well. Add chicken strips and warm through for 2 minutes.
- Serve: Garnish with fresh basil leaves or chiffonade. Serve immediately with optional balsamic glaze drizzle.
Notes
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor; substitute with chicken broth if preferred.
- Choose low moisture, whole milk mozzarella for optimal melting and flavor.
- Grate Parmesan cheese fresh from a block for better taste and melting.
- Tomato paste tubes are convenient and reduce waste; you can store them in the fridge.
- Any pasta shape works, but penne is recommended for this recipe.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
