Crispy Chicken Caprese Pasta Recipe brings together flavors that sing—imagine golden-crisped chicken meeting creamy, cheesy pasta dotted with fresh tomatoes and basil. It's a dish that feels fancy but comes together quicker than you'd expect.
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Why You'll Love This Recipe
This Crispy Chicken Caprese Pasta Recipe is one I keep coming back to. It's got that perfect blend of textures—the crispy edges on the chicken, the velvety pasta sauce, and the juicy pop of cherry tomatoes. Plus, it looks gorgeous on the plate which makes dinner feel a bit special any night of the week.
- Textural delight: Crispy chicken on top of creamy pasta creates a wonderful contrast that makes every bite exciting.
- Fresh, vibrant flavors: The mozzarella, tomatoes, and basil bring that classic Caprese freshness alongside comforting pasta sauce.
- Easy enough for weeknights: You don’t need to be a kitchen pro to pull this off—just a few simple ingredients and steps.
- Customizable: Whether you want to add a balsamic glaze drizzle or swap pasta shapes, it’s flexible to your tastes and pantry.
Ingredients & Why They Work
All the ingredients here play a role in balancing comfort and brightness. The chicken adds protein and a satisfying crispy bite, while the creamy sauce marries the cheese, garlic, and tomato paste beautifully. Pasta acts like a sponge to soak up all those lovely flavors, and fresh herbs tie everything together.
- Boneless skinless chicken breast: Slicing it thin ensures quick, even cooking and helps get that crisp exterior.
- Italian seasoning: Adds a herbaceous backbone to the chicken without overpowering the dish.
- Flour (for dredging): Gives the chicken a delicate crust when sautéed—secret to that irresistible crisp.
- Olive oil: Perfect for searing the chicken to golden perfection while imparting subtle richness.
- Dry white wine: It deglazes the pan and gives the sauce a lovely depth; Sauvignon Blanc or Pinot Grigio works best.
- Butter & garlic: The classic combo that starts your sauce with a silky aroma and flavor base.
- Tomato paste: Concentrated tomato umami that boosts the sauce's complexity.
- Half and half: Makes the sauce creamy without being heavy, balancing richness and lightness.
- Chicken broth: Enhances savory notes in the sauce and thins it just enough.
- Parmesan cheese: Freshly grated for nutty flavor and smooth melt—packaged just can’t compete.
- Cherry tomatoes: Their freshness and juiciness brighten up the creamy sauce.
- Mozzarella: Use low-moisture, whole-milk cubes for perfect melty pockets in the pasta.
- Penne pasta: Holds sauce excellently thanks to its ridges and tubes, making every forkful flavorful.
- Dried basil, oregano, onion powder, mustard powder: These seasonings layer subtle Italian flavors and a hint of warmth to the sauce.
- Fresh basil & balsamic glaze (for serving): Fresh basil adds a bright herbal finish and balsamic glaze offers a sweet-tart pop that I personally love drizzling over the chicken strips.
Make It Your Way
One of the best things about this Crispy Chicken Caprese Pasta Recipe is that it’s a real blank canvas for you. I love switching up the pasta shape depending on what’s in my pantry or swapping out the white wine for extra broth when I'm keeping it alcohol-free.
- Chicken Variation: Sometimes I try using chicken thighs instead of breasts—they stay juicy and crisp up beautifully.
- Vegetarian Version: Skip the chicken and toss in roasted mushrooms or zucchini slices for a hearty meat-free option.
- Spicy Kick: Adding some red pepper flakes to the sauce or sprinkling on chili oil is a game changer when you want a bit of heat.
- Seasonal Switch: Frozen or sun-dried tomatoes work well if fresh cherry tomatoes aren't in season.
Step-by-Step: How I Make Crispy Chicken Caprese Pasta Recipe
Step 1: Prepping and Searing the Chicken Just Right
Start by slicing the chicken breast lengthwise into thinner pieces—this helps it cook evenly and get a beautiful golden crust. Pat each piece dry (super important for crispiness!), then season with Italian seasoning, salt, and pepper. Dredge in flour and gently shake off excess. Heat olive oil in a skillet over medium-high and add the chicken. Let each side brown undisturbed for about 4-5 minutes; you want a nice crust, not a scramble. Once cooked through, let the chicken rest for 10 minutes before slicing into strips. Resting keeps the chicken juicy—don’t skip it!
Step 2: Building the Sauce with Love and Patience
After removing the chicken, pour white wine into the same pan over medium heat. Use a spatula to scrape up all the flavorful brown bits from the bottom—that’s pure magic! Let the wine simmer and reduce by half, about 3 minutes. Then stir in butter and garlic, cooking until fragrant (around a minute). Add flour to form a roux and cook it for 1-2 minutes to eliminate any raw flour taste. Next, stir in tomato paste to boost richness.
Now comes the fun part: slowly whisk in your half and half and chicken broth mix, adding it bit by bit to avoid lumps. Bring the sauce to a gentle boil, then reduce the heat and let it simmer. The sauce will thicken and become silky while you cook your pasta.
Step 3: Pasta and Cheese Make Magic
Cook the penne pasta in salted boiling water until al dente (firm but cooked through). Drain and add directly to your simmering sauce. Gradually sprinkle in freshly grated Parmesan while stirring, creating a creamy, cheesy coat. Toss in halved cherry tomatoes and mozzarella cubes, stirring gently so the cheese melts slightly but remains distinct for texture.
Step 4: Bringing It All Together
Add your sliced chicken to the sauce and pasta mix, letting it warm through for a couple of minutes. Then finish with fresh basil—torn or chiffonade—and if you’re me, a drizzle of balsamic glaze over the chicken strips adds a sweet tang that takes this dish to the next level.
Top Tip
From my many runs making this recipe, I’ve learned a few tricks to get that perfect Crispy Chicken Caprese Pasta every time, and I’m sharing them to save you from common headaches.
- Dry Chicken Surface: Always pat your chicken dry before seasoning and dredging. Moisture kills the crispiness you’re after.
- Deglaze Thoroughly: Don’t rush the wine reduction—scraping those pan bits is where the sauce gets serious flavor.
- Gradual Sauce Mixing: Add your dairy and broth mix slowly while stirring to keep the sauce smooth and luscious.
- Cheese Quality Matters: Using fresh Parmesan and low-moisture mozzarella changes the texture and taste completely compared to pre-grated or watery cheese.
How to Serve Crispy Chicken Caprese Pasta Recipe
Garnishes
I always toss fresh basil on top, either torn by hand or finely shredded for that herbal pop. If you like a little extra zing, a few drops of balsamic glaze not only make it look gourmet but add a fantastic sweet-acidic counterbalance to the creamy pasta and crispy chicken.
Side Dishes
It pairs beautifully with a simple green salad dressed with lemon vinaigrette or some lightly steamed green beans tossed with garlic. For a cozier meal, toasted garlic bread is always a winner to soak up any leftover sauce.
Creative Ways to Present
For special occasions, I’ve served this pasta in individual mini gratin dishes topped with a little extra mozzarella and baked until bubbly and golden—talk about a showstopper! You could also garnish with edible flowers or a sprinkle of crushed red pepper for a colorful contrast.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in an airtight container in the fridge, and they’ll stay great for up to 3 days. When I reheat, I add a splash of milk or broth to loosen the sauce so it doesn’t dry out.
Freezing
This recipe freezes well! I recommend freezing it without the fresh basil and mozzarella, then adding those fresh when you reheat. Freeze in portioned airtight containers for up to 3 months.
Reheating
To reheat, warm gently on the stovetop over low heat with a little extra liquid to restore creaminess. Microwave works in a pinch but I find stovetop keeps the best texture, especially for the chicken.
Frequently Asked Questions:
Absolutely! Penne works great because its ridges catch sauce, but bowties, rigatoni, or even spaghetti could work depending on your preference—just adjust cooking time accordingly.
Dry the chicken thoroughly, season well, and dredge in flour. Use medium-high heat and don’t overcrowd the pan. Let the chicken cook undisturbed to form that golden crust before flipping. Resting after cooking is key to juicy meat.
To make it dairy-free, swap out the butter for olive oil or dairy-free margarine, use coconut or almond milk-based alternatives in place of half and half, and replace Parmesan and mozzarella with your favorite dairy-free cheeses. The sauce texture will differ slightly but still tasty.
Nope! The white wine adds a lovely depth and slight acidity to balance the creaminess, but if you prefer to avoid alcohol, simply substitute extra chicken broth. The sauce will remain delicious and creamy.
Final Thoughts
This Crispy Chicken Caprese Pasta Recipe is one of my all-time favorites because it strikes the perfect harmony between easy weeknight comfort and fresh, bright flavors that feel gourmet. Sharing it with you feels like passing along a secret weapon to elevate your dinner game. Give it a try—you'll love how the crispy chicken and creamy pasta come together, and trust me, your family or friends will be asking for seconds!
Print
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: Frying
- Cuisine: Italian
- Diet: Low Lactose
Description
This delicious Caprese Pasta recipe combines tender seared chicken breast with a creamy tomato and cheese sauce featuring cherry tomatoes, fresh mozzarella, and Parmesan. Enhanced with Italian herbs and a splash of white wine, this comforting pasta dish is perfect for a satisfying dinner that captures the flavors of a classic Caprese salad in a hearty main course.
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
- ¾ cups chicken broth
- ½ cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz. low moisture whole milk 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 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 the cooking process.
- Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat the slices dry, then 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 cook the chicken slices until golden brown, about 4-5 minutes per side. Remove from pan and let rest for 10 minutes, then cut into strips. Optionally drizzle with balsamic glaze after slicing.
- Start Pasta Water and Sauce Base: Begin heating a large pot of salted water for the pasta. In the skillet used for chicken, pour in the white wine and bring to medium heat. Let it reduce by half while scraping the bottom of the pan gently with a spatula for about 3 minutes to loosen browned bits, adding depth of flavor.
- Build the Sauce: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the flour and cook for another 1-2 minutes to form a roux. Mix in the tomato paste until combined.
- Add Dairy and Simmer: Gradually add the half and half mixture in small splashes while stirring continuously to avoid lumps. Bring the sauce to a gentle boil, then reduce heat to low to simmer as you cook the pasta.
- Cook Pasta: Cook the penne in the boiling salted water until al dente according to package instructions, then drain well.
- Finish the Sauce: Slowly add grated Parmesan cheese to the simmering sauce, stirring continuously until melted and smooth. Fold in the halved cherry tomatoes and mozzarella cubes. The mozzarella should remain partially intact to create delightful pockets of melted cheese.
- Combine Pasta and Chicken: Add the drained pasta to the sauce and mix well to coat. Stir in the sliced chicken strips and warm through for about 2 minutes.
- Serve: Garnish with fresh basil leaves, either whole or chiffonade. Serve immediately, with optional balsamic glaze drizzled on top for extra flavor.
Notes
- Dry white wines such as Sauvignon Blanc, Chardonnay, and Pinot Grigio work best in this recipe; alternatively, extra chicken broth can be used if avoiding alcohol.
- Use low moisture whole milk mozzarella from a block for the best melting properties.
- Grate Parmesan fresh from a block to enhance flavor and melting quality.
- Tomato paste in tubes is convenient and reduces waste; store unused tubes in the refrigerator.
- This recipe works well with any pasta shape; sauce thickens as it sits, so leftovers will be richer.
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently to preserve texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
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