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Caprese Pasta

This Creamy Caprese Pasta has the best tomato cream sauce with mozzarella, Parmesan, seared chicken, fresh tomatoes, and basil.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 706 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken
  • 1 large boneless skinless chicken breast
  • 2 teaspoons Italian seasoning
  • Salt/Pepper
  • 1/3 cup flour
  • 1-2 tablespoons olive oil
Pasta/Sauce
  • ½ cup dry white wine see notes
  • 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 grated
  • 1 cup cherry tomatoes halved
  • 5 oz. mozzarella cut into cubes. See notes.
  • ½ lb. penne
Seasonings
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
For Serving
  • fresh basil
  • balsamic glaze optional

Instructions

    Cup of Yum
  1. Prep Work: Combine the half and half, chicken broth, and seasonings in a medium measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  2. Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Italian seasoning, salt, and pepper. Dredge each side of the chicken in flour and tap off excess. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. (If desired, drizzle with balsamic glaze after slicing!)
  3. Begin heating a pot of salted pasta water while you prepare the sauce as outlined below.
  4. Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 3 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.
  5. Add the butter and garlic and cook for 1 more minute. Stir in the flour and cook for 1-2 minutes. Add the tomato paste and stir to combine.
  6. Add the combined half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer while you cook the pasta to al dente according to package instructions. Drain once cooked.
  7. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the tomatoes and cubes of mozzarella and stir to combine, the mozzarella doesn’t have to blend in completely, small/melty cubes throughout are fun!
  8. Add the drained pasta and stir to combine. Add the chicken strips and let it warm through for 2 minutes.
  9. Garnish with basil, whole leaves or chiffonade (shredded/finely cut). Serve!

Notes

  • Pro Tips
  • Storage
  • The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
  • Wine: Sauvignon Blanc, Chardonnay, and Pinot Grigio are the best dry white wines for this recipe. Chicken broth can be used if you don’t cook with wine.
  • Mozzarella: Use low moisture, whole milk mozzarella from a block, it will melt the best. I use Dragone brand.
  • Parmesan: Grate it from a block to ensure it melts and tastes better than packaged grated cheese. I use Belgioioso brand.
  • Tomato Paste: I use tomato paste tubes to measure smaller amounts, you can store the tubes in the fridge for zero waste!
  • Pasta: Any kind of pasta can be used for this recipe. It starts out very saucy but the pasta continues to absorbs the sauce, especially during storage.
  • 📘 Find this recipe on page 185 of my 2nd cookbook, Let’s Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.

Nutrition Information

Calories 706kcal (35%) Carbohydrates 64g (21%) Protein 30g (60%) Fat 34g (52%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.3g Cholesterol 107mg (36%) Sodium 793mg (33%) Potassium 584mg (17%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1153IU (23%) Vitamin C 11mg (12%) Calcium 428mg (43%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 706

% Daily Value*

Calories 706kcal 35%
Carbohydrates 64g 21%
Protein 30g 60%
Fat 34g 52%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 11g 55%
Trans Fat 0.3g 15%
Cholesterol 107mg 36%
Sodium 793mg 33%
Potassium 584mg 12%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 1153IU 23%
Vitamin C 11mg 12%
Calcium 428mg 43%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.