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Caprese Pasta

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!

Caprese Pasta with fresh tomatoes and basil on a white plate.

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.

Slices of cooked chicken breast next to a skillet of white wine.

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.

Making a roux in a skillet with butter, garlic, flour, and 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.

Making a Caprese Pasta sauce with cream, seasonings, tomatoes, and cheese.

Add the drained pasta and stir to combine. Add the chicken strips and heat through. Garnish with fresh basil and serve!

A skillet with sauce and penne next to a skillet of Caprese Pasta with chicken, tomatoes, and basil.

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. 

Creamy Caprese Pasta in a skillet with fresh cherry tomatoes and basil.

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Caprese Pasta

5 from 5 ratings
This Creamy Caprese Pasta has the best tomato cream sauce with mozzarella, Parmesan, seared chicken, fresh tomatoes, and basil.

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. I recommend that you measure out the remaining ingredients as well, the recipe will be a breeze from there!
  • 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 to heat a pot of salted pasta water while you begin to 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

Pro Tips
  • 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.

Nutrition

Calories: 706kcal, Carbohydrates: 64g, Protein: 30g, Fat: 34g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.3g, Cholesterol: 107mg, Sodium: 793mg, Potassium: 584mg, Fiber: 3g, Sugar: 7g, Vitamin A: 1153IU, Vitamin C: 11mg, Calcium: 428mg, Iron: 3mg
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12 comments on “Caprese Pasta”

  1. Yet again a very delicious meal! Very similar to your Tomato Chicken but different enough to love it the same. At this point I can’t tell you how many of your recipes I’ve made, but it’s quite a few! I love how most of them are all one pot, use similar ingredients and so delicious.  Thank you so much for making it easier for me to cook for my super picky family. 

    • I’m SO happy that you have been loving the recipe Michelle! (That’s my middle name, by the way!) – You made my day. Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie

  2. What is chiffonade?

  3. Loved this meal.  My family is hooked. Added the balsamic for that extra taste.  Wonderful.  5 Stars!  Thank you. 

  4. Hi, 
    This is the best pasta recipe I have ever made. I learn new things each time I make one of your recipes. I did not know what low moisture mozzarella was before making this but it is a game changer. I live in Canada so sometimes ingredients are a little different but I always manage to find an equivalent. You have made me love cooking again. Thank you 😊 

    • I’m so so so happy you’re learning new things from making these recipes Sophie, that’s what it’s all about! Thanks so much for the great comments and nice work!🙌

  5. All of your recipes are heavenly but this one takes the cake! I have so many garden tomatoes coming and I’m going to make this regularly!!! There’s something about fresh tomatoes in a pasta sauce that is hard to beat…even plain alfredo sauces have to stand in second place to fresh tomato sauces. I had Pinot Grigio left over from one of your other wine -containing recipes so I used it for this one. I’ve learned it’s best to keep a little dry wine on hand as I follow you! It puts your recipes over-the-top!!! My family thoroughly enjoyed it and we had no leftovers. I’m sooooo making this all summer. Thank you so much!

  6. I made this tonight. I planned since Tuesday. Bought wine (because I typically cook with chicken broth). This did not disappoint!! Easy and delicious!!

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