This Creamy Caprese Pasta has the best tomato cream sauce with mozzarella, Parmesan, seared chicken, fresh tomatoes, and basil.
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- 1/3 cup flour
- 1-2 tablespoons olive oil
- 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
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- Fresh basil
- Balsamic Glaze, optional
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!
- 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.
- 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.
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