Caprese Chicken Pasta Recipe

Name: Caprese Chicken Pasta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts); 1 quart homemade or store-bought low sodium chicken broth; 1/4 cup lightly packed basil leaves, torn; Kosher salt; 1 teaspoon whole black peppercorns; 1 teaspoon zest from 1 lemon; 6 tablespoons extra virgin olive oil; 3 tablespoons balsamic vinegar; 1/4 to 1/2 teaspoon red pepper flakes; Freshly ground black pepper; 1 pound rigatoni or other sturdy tubular pasta; 1 quart cherry tomatoes, halved; 12 ounces fresh mozzarella, cut into 1/2-inch pieces; 1 cup lightly packed basil leaves, rough chopped

Servings: persons

20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts)
1 quart homemade or store-bought low sodium chicken broth
1/4 cup lightly packed basil leaves, torn
Kosher salt
1 teaspoon whole black peppercorns
1 teaspoon zest from 1 lemon
6 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
1/4 to 1/2 teaspoon red pepper flakes
Freshly ground black pepper
1 pound rigatoni or other sturdy tubular pasta
1 quart cherry tomatoes, halved
12 ounces fresh mozzarella, cut into 1/2-inch pieces
1 cup lightly packed basil leaves, rough chopped

1
Place chicken breasts in saucepan with chicken broth, basil, 2 teaspoons kosher salt, peppercorns, and zest. If needed, add water to just cover chicken. Heat over medium heat until broth comes to simmer. Reduce heat to low and gently simmer until chicken reads 155&degF on instant read thermometer, about 10 minutes. Remove from heat.
2
Place chicken on cutting board and when cool enough to handle, use 2 forks to shred chicken into chunky bite size pieces. Return chicken to broth off heat until ready to use.
3
In medium bowl, slowly whisk olive oil into balsamic vinegar until combined. Add red pepper flakes, season to taste with salt and pepper, and set aside.
4
Cook pasta in salted water according to package directions. Drain. Using slotted spoon, remove chicken from broth. Reserve broth for another use.
5
Return pasta to pot and toss with chicken, tomatoes, mozzarella, basil, and balsamic dressing. Season to taste with salt and pepper and serve.

1159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 20 ounces skinless boneless chicken breast, trimmed of visible fat (about 3 breasts), 1 quart homemade or store-bought low sodium chicken broth, 1/4 cup lightly packed basil leaves, torn, Kosher salt, and more.

Yes, Caprese Chicken Pasta Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!