Name: Caprese Chicken Pasta Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 8 ounces whole grain pasta (rotini or any shape); Salt (for pasta water); Olive oil (for tossing pasta); 1 ¼ pounds Just BARE Organic Boneless Skinless Chicken Breast Fillets, cut into 1/2-inch cubes; ½ teaspoon kosher salt, divided; ½ teaspoon ground black pepper, divided; 2 pints cherry or grape tomatoes, halved if large; 3 garlic cloves, minced; 3 tablespoons extra-virgin olive oil, divided; 3 tablespoons balsamic vinegar; 2 cups roughly chopped fresh spinach; ¼ cup fresh basil leaves, thinly sliced; 4 ounces mozzarella cheese, cut into cubes

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I love dishes that blend vibrant fresh ingredients with comforting pasta, and this Caprese Chicken Pasta Recipe is exactly that for me. It’s a delightful mix of juicy cherry tomatoes, tender chicken, fresh basil, and creamy mozzarella, all tossed together with pasta in a light balsamic glaze that feels both indulgent and wholesome. Ready in under 30 minutes, it’s become one of my favorite go-to meals for busy weeknights when I want something satisfying yet fresh and flavorful.

Why You’ll Love This Caprese Chicken Pasta Recipe

What truly excites me about this Caprese Chicken Pasta Recipe is its perfect harmony of flavors. The sweetness of slow-cooked cherry tomatoes combines beautifully with the tangy balsamic vinegar, while the fresh basil and mozzarella add that classic Caprese charm. The chicken cubes soak up all these lovely juices, making every bite rich yet fresh. It’s a celebration of simple, quality ingredients coming together in such a delicious way.

Aside from the incredible taste, I adore how quick and easy this recipe is to put together. You only need one skillet for most of the cooking, and the pasta cooks alongside the chicken and tomatoes, making cleanup a breeze. It’s perfect for casual family dinners, but also fancy enough to serve guests when you want to impress without fuss. I keep coming back to it because it strikes that perfect balance of simplicity, nutrition, and amazing flavor.

Ingredients You’ll Need

The image shows a white marbled surface with several food items arranged neatly. In the top left, there is a wooden cutting board holding a block of pale yellow cheese and many small, cube-shaped pieces of the same cheese. Below the cheese, there is a small clear glass container filled with dark brown balsamic vinegar. To the right, scattered on the white marbled surface, are bright red grape tomatoes. In the bottom left corner, several fresh green basil leaves are spread out. In the bottom right, two pale pink pieces of raw chicken are placed inside a transparent plastic tray. The photo taken with an iphone --ar 4:5 --v 7

This recipe calls for straightforward, wholesome ingredients that all play a vital role in crafting its bright and satisfying character. Each one brings its own texture or flavor note, from the tender chicken to the aromatic basil and gooey mozzarella. Here’s what you’ll need to gather:

8 ounces whole grain pasta: I like rotini for its curly shape that holds onto sauce beautifully.
3 tablespoons extra-virgin olive oil, divided: Adds richness and helps cook the chicken and vegetables perfectly.
1 ¼ pounds boneless skinless chicken breast, cut into ½-inch cubes: Tender protein that soaks up all the flavors.
½ teaspoon kosher salt, divided: Enhances the natural flavors of the dish throughout cooking.
½ teaspoon ground black pepper, divided: Gives a gentle heat and depth to the meal.
2 pints cherry or grape tomatoes, halved if large: Their sweetness intensifies when cooked and balances the savory chicken.
3 garlic cloves, minced: Brings aromatic warmth without overpowering the dish.
3 tablespoons balsamic vinegar: Adds a tangy, slightly sweet complexity that ties everything together.
2 cups roughly chopped fresh spinach: Boosts color, nutrition, and a lovely leafy texture.
¼ cup fresh basil leaves, sliced thinly: Provides a fragrant herbal punch that’s essential for a true Caprese vibe.
4 ounces mozzarella cheese, cubed: Melts gently for creamy bites throughout the pasta.

Directions

Step 1: Bring a large pot of salted water to a boil and cook the whole grain pasta until al dente, following the package instructions carefully. Before draining, reserve about ½ cup of the pasta cooking water; it’s great for loosening the sauce later. Drain the pasta and toss it with a little olive oil to keep it from sticking, then set it aside.

Step 2: While the pasta cooks, heat 2 tablespoons of olive oil in a large, deep skillet over high heat. Add the cubed chicken along with ¼ teaspoon salt and ¼ teaspoon black pepper. Cook the chicken for about 3 minutes per side, until it’s no longer pink in the middle and has a nice golden crust. Remove the chicken to a plate and wipe the pan clean with a paper towel, being careful not to burn your fingers.

Step 3: Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the cherry tomatoes, minced garlic, and the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Let the tomatoes cook for 1 minute before reducing the heat to low. Stir occasionally and let the tomatoes soften and wrinkle for 5 to 7 minutes. Once softened, pour in the balsamic vinegar and cook for another 30 seconds to develop that lovely tangy glaze.

Step 4: Return the chicken to the skillet along with the drained pasta and chopped spinach. Stir gently and cook just until the spinach wilts, about 1 to 2 minutes. If the pasta mixture seems a bit dry, add small amounts of the reserved pasta water until you reach your desired consistency. Remove the skillet from heat and stir in the fresh sliced basil and cubed mozzarella cheese. Serve immediately while everything is warm and melty.

Servings and Timing

This Caprese Chicken Pasta Recipe serves 4 hungry people comfortably. Prep time runs about 10 minutes, which includes chopping the chicken, basil, and mozzarella. Cooking takes roughly 20 minutes from bringing the pasta water to a boil through cooking the chicken and tomatoes, so the total time you’ll spend in the kitchen is just around 30 minutes. No resting or cooling time is required, making this a speedy meal perfect for busy nights.

How to Serve This Caprese Chicken Pasta Recipe

A close-up view of a large silver pan filled with three layers of food: the first layer is light brown spiral pasta, the second layer has bright red cherry tomatoes scattered evenly, and the third layer shows small pieces of light beige cooked chicken mixed with finely chopped green basil leaves. The food looks fresh and mixed together, with some melted light cheese draped over the pasta and chicken. A wooden spoon is placed inside the pan, surrounded by the vibrant colors of the dish. Three whole cherry tomatoes and a single fresh green basil leaf are placed around the pan on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this pasta right away while the mozzarella is still soft and the basil is bright and fragrant. For sides, a simple mixed green salad dressed with lemon vinaigrette complements the richness of the chicken and cheese beautifully. Steamed or roasted asparagus is another favorite of mine to add a crunchy, fresh contrast on the plate.

For presentation, I like to garnish with a few whole basil leaves on top and a light drizzle of extra balsamic vinegar or good olive oil for that glossy finish. Using deep bowls really helps keep all the lovely sauce and melted cheese in place, making every bite rich and satisfying. When I’m having guests over, I also serve some crusty garlic bread to scoop up any remaining juices—it’s always a hit.

Beverage-wise, a chilled glass of Pinot Grigio or a light Italian red like Chianti pairs wonderfully with this dish. If you prefer something non-alcoholic, sparkling water with a lemon twist is refreshing and balances the acidity of the balsamic vinegar nicely. This Caprese Chicken Pasta Recipe works brilliantly for weeknight dinners, casual family meals, or even as a special weekend treat.

Variations

I often tweak this recipe depending on what I have on hand or to accommodate dietary needs. If you want to keep it gluten-free, swapping out the whole grain pasta for gluten-free pasta works just as well and the texture remains wonderful. For a lighter version, you can use chicken breast tenderloins instead of larger chunks for quicker cooking and a more delicate bite.

To make this vegan, I replace the chicken with pan-seared tofu cubes or chickpeas for protein and swap mozzarella for a plant-based cheese alternative or even creamy avocado cubes, which add a lovely richness. Play around with the herbs too—adding fresh oregano or thyme alongside basil can give the dish a slightly different herbal twist.

If I’m in the mood for a smoky flavor, I sometimes finish the dish under a broiler for a couple of minutes to get a lightly charred cheese crust that’s out of this world. You can also try swapping the balsamic vinegar for a splash of aged red wine vinegar or adding a pinch of red pepper flakes for some heat. These simple adjustments keep the recipe exciting and customizable.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend transferring them to an airtight container as soon as the pasta cools to room temperature. This dish will keep well in the refrigerator for up to 3 days. Keeping the pasta covered tightly helps preserve the moisture and prevent the cheese from drying out. I always find that the flavor improves a little after sitting overnight.

Freezing

While freezing this Caprese Chicken Pasta Recipe is possible, I don’t usually recommend it because the texture of fresh basil and mozzarella can suffer. If you do want to freeze it, store it in a freezer-safe container or heavy-duty zip-top bag and consume within 1 to 2 months for best quality. Thaw it overnight in the fridge before reheating to minimize texture changes.

Reheating

The best way to reheat is gently on the stove over low heat, adding a splash of water or broth if the pasta seems dry. This helps the mozzarella soften up again and the flavors meld. Avoid microwaving at high power for long stretches as it can make the chicken tough and the pasta rubbery. Reheating slowly with a little moisture keeps everything tender and delicious.

FAQs

Can I use frozen chicken for the Caprese Chicken Pasta Recipe?

Yes, you can use frozen chicken, but make sure it is fully thawed before cooking to ensure even cooking and food safety. Pat the thawed chicken dry before cubing and cooking to get a nice sear and avoid excess moisture in the pan.

What type of pasta works best for this dish?

I prefer rotini or penne since their shapes hold onto the sauce and bits of tomato beautifully, but spaghetti or farfalle work well too. Choose any pasta shape you love as the dish is forgiving and versatile.

Can I make this recipe ahead of time?

You can prep the chicken and chop the veggies ahead of time to save effort during the week. However, I recommend cooking and combining everything just before serving so the spinach stays vibrant and the mozzarella melts perfectly warm.

Is this recipe suitable for kids?

Absolutely! Kids usually love the mild flavors of mozzarella and chicken combined with pasta. You can reduce or omit the balsamic vinegar if your little ones prefer less tang, or serve it on the side for dipping.

How can I make this recipe spicier?

Add crushed red pepper flakes when cooking the tomatoes or sprinkle some chili powder on the chicken before searing. I love a little heat that cuts through the richness and adds an extra layer of flavor.

Conclusion

I really hope you give this Caprese Chicken Pasta Recipe a try. It’s one of those dishes that feels like an indulgence but is surprisingly simple and quick to prepare. I know you’ll love the bright tomatoes, fresh basil, and melty mozzarella mingling with tender chicken and hearty pasta. It’s a meal that brings everyone to the table with smiles and seconds—enjoy every flavorful bite!