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
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
- 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
