The Cozy Cookbook is here! 
This Creamy Caprese Pasta has a delicious tomato cream sauce with mozzarella, Parmesan, seared chicken, fresh tomatoes, and basil. It also has the best seasoning combination, your family will love this meal!
Be sure to try my Italian Sausage Pasta recipe next!
Caprese Pasta
I love making this pasta recipe all year round, but I especially love it when I have fresh basil and cherry tomatoes in the garden. There’s no better way to put it to good use than with this amazing recipe.
The tomato cream sauce is so flavorful, and has a combination of Parmesan and melty mozzarella, which pairs perfectly with fresh tomatoes and basil. Juicy seared chicken makes it a complete meal, which you can even drizzle with a little balsamic glaze for the ultimate Caprese flair!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken in half lengthwise to create 2 thinner slices. Season each side and dredge it in flour. Sear in olive oil. Set aside and let it rest for 10 minutes, then cut into strips.
Add the white wine and reduce by half.
Add the butter and garlic and cook for 1 minute. Stir in the flour and cook for 1-2 minutes. Stir in the tomato paste.
Add the half and half, chicken broth, and seasonings. Bring to a gentle boil, then reduce heat to low and simmer while you boil the pasta to al dente.
Stir in the Parmesan. Add the cherry tomatoes and mozzarella cheese and stir until the mozzarella begins to melt.
Add the drained pasta and stir to combine. Add the chicken strips and heat through. Garnish with fresh basil and serve!
Pro Tips
- 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.
- 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.
- 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.
- Balsamic Glaze: Add a drizzle of balsamic glaze over the chicken after you slice it for a little more Caprese flair!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
- Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. I use Belgioioso parmesan.
- Kitchen Tongs– Makes it easy to handle the chicken when searing.
- Pasta Strainer– I have this one and love it.
- Large Measuring Cup with a Spout
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Pinch Bowls– for measuring out seasonings ahead of time.
Try These Next
-
- Italian Sausage Pasta
-
- Mushroom Ravioli Sauce
-
- Shrimp Fra Diavolo
-
- Chicken Parmesan
-
- Baked Meatballs
-
- Baked Ravioli
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Caprese Pasta
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
- 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.
- 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!)
- Begin heating a pot of salted pasta water while you prepare the sauce as outlined below.
- 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.
- 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.
- 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.
- 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!
- Add the drained pasta and stir to combine. Add the chicken strips and let it warm through for 2 minutes.
- Garnish with basil, whole leaves or chiffonade (shredded/finely cut). Serve!
Notes
- 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.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This does reheat well.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Made this today and just like other recipes of yours it was Amazing!!! Love your use of many wonderful seasonings.!!!Thank you so much … next is your ravioli in mushroom sauce … cant wait 🤗
Excellent!! I’m so happy that you loved it Adele!! I can’t wait for you to try the next one!!
I’ve made his recipe before and it’s absolutely delicious! 5 stars for sure. I’m having a dinner with about 18 people. I was going to quadruple the recipe and I was wondering if I made it a few hrs ahead of time could I put it in a couple of casserole dishes, cover them with foil and then keep it warm in the oven? Do you think it would work? I don’t want to do all the cooking when they are there. Thank you. Lee
Hi Lee! I am so happy that you loved it! I think there would be a way to make it work but I haven’t served this particular dish for that many people before. I would undercook the pasta a little to make sure that it doesn’t become mushy, and it will continue to absorb the sauce as it stands, so maybe use a little less pasta than called for. ❤️❤️❤️ Sternos are a great way to heat and serve pasta that’s been prepared ahead of time, but I’m not sure you want to get that equipment for one occasion.