Caprese Chicken Pasta Skillet
A fresh and comforting one-skillet pasta dinner made with tender chicken, juicy tomatoes, mozzarella, basil, and a sweet balsamic glaze finish.
Ingredients
- * 12 ounces short pasta such as penne, rotini, or farfalle
- * 1 tablespoon olive oil
- * 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- * 1 teaspoon Italian seasoning
- * 1 teaspoon salt divided
- * 1/2 teaspoon black pepper
- * 3 cloves garlic minced
- * 2 cups cherry tomatoes halved
- * 1/3 cup reserved pasta water
- * 1/3 cup grated Parmesan cheese
- * 8 ounces fresh mozzarella pearls or diced fresh mozzarella
- * 1/3 cup fresh basil leaves chopped, plus more for serving
- * 2 tablespoons balsamic glaze plus more to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Reserve 1/3 cup pasta water, then drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season the chicken with Italian seasoning, 1/2 teaspoon salt, and black pepper.
- Add the chicken to the skillet in a single layer. Cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through.
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- Add the halved cherry tomatoes and remaining 1/2 teaspoon salt. Cook for 3 to 4 minutes, until the tomatoes soften and release some juices.
- Add the cooked pasta and reserved pasta water to the skillet. Toss well to coat everything evenly.
- Stir in the Parmesan cheese and chopped basil.
- Add the fresh mozzarella and gently stir until it begins to soften and melt slightly.
- Remove from heat and drizzle with balsamic glaze.
- Serve warm with extra basil, Parmesan, and more balsamic glaze if desired.
Notes
* Swap chicken breasts for boneless chicken thighs if you prefer a juicier texture.
* Rotisserie chicken can be used for a faster version. Add it after the tomatoes have softened.
* Use mozzarella pearls for easy mixing, or dice a fresh mozzarella ball into small pieces.
* Do not overcook the pasta. Al dente pasta holds up better in the skillet.
* Add the mozzarella at the end so it melts slightly without becoming watery.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat gently in a skillet with a splash of water or broth to loosen the pasta.
* This recipe is best served fresh, but you can chop the chicken, halve the tomatoes, and measure the ingredients ahead of time. ## Nutrition Nutrition information is estimated per serving. * Calories: 610
* Protein: 42g
* Carbohydrates: 58g
* Fat: 24g
* Saturated Fat: 10g
* Fiber: 4g
* Sugar: 7g
* Sodium: 790mg
* Rotisserie chicken can be used for a faster version. Add it after the tomatoes have softened.
* Use mozzarella pearls for easy mixing, or dice a fresh mozzarella ball into small pieces.
* Do not overcook the pasta. Al dente pasta holds up better in the skillet.
* Add the mozzarella at the end so it melts slightly without becoming watery.
* Store leftovers in an airtight container in the refrigerator for up to 3 days.
* Reheat gently in a skillet with a splash of water or broth to loosen the pasta.
* This recipe is best served fresh, but you can chop the chicken, halve the tomatoes, and measure the ingredients ahead of time. ## Nutrition Nutrition information is estimated per serving. * Calories: 610
* Protein: 42g
* Carbohydrates: 58g
* Fat: 24g
* Saturated Fat: 10g
* Fiber: 4g
* Sugar: 7g
* Sodium: 790mg