Chicken caprese pasta

Step by Step

Step 1

First, fill a large pot with water and bring it to a boil over high heat. Add penne pasta and cook until the pasta is al dente. Strain the pasta and set it aside until later.

Step 2

Heat olive oil in a large Dutch oven over medium/high heat.

Step 3

When olive oil is fragrant, add the chicken, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the pot and cook for 4-5 minutes.

Step 4

Next, when the chicken is partially cooked, add cherry tomatoes to the pot and cook the tomatoes, chicken, and garlic together until the tomatoes begin to stew (about 5 minutes).

Step 5

Add the balsamic vinegar, white wine, butter, and the rest of the salt and pepper to the pot, mix well, and let the liquid reduce by half (about 10 minutes).

Step 6

Remove the sauce from the heat and toss the noodles and mozzarella balls with the sauce.

Step 7

Add basil to the pasta right before serving, toss, and enjoy.

Tips and Warnings

Boneless, skinless chicken thighs can be substituted instead of chicken breasts.
This recipe was slightly updated on May 30, 2023.

Ingredient

Cherry tomatoes

340.19 g 0.75 lbs
Dry white wine

59.15 ml 2.07 fl. ozs
Balsamic vinegar

221.8 ml 7.76 fl. ozs
Olive oil

369.67 ml 12.94 fl. ozs
Unsalted butter

29.57 ml 1.03 fl. ozs
Pepper

1.23 ml 0.04 fl. ozs
Penne pasta

8 oz 226.8 g
Boneless, skinless chicken breast

6.8 kg 14.99 lbs
Kosher salt

4.93 ml 0.17 fl. ozs
Fresh basil chopped

1 cup 236.59 ml
Garlic

4 pcs 4 pcs
Mozzarella balls

8 oz 226.8 g

Amount Per Serving
	Calories	735 kcal
	Carbohydrates	48 g
	Protein	57 g
	Fat	32 g
	Fiber	2 g
	Sugar	5 g

View nutrition facts

Chicken caprese pasta

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Tips and Warnings

Ingredient

Nutrition Facts

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