Description
Savor a delightful Caprese Chicken Pasta with juicy tomatoes, creamy mozzarella, and fragrant basil. A perfect, easy-to-make meal for any night!
Ingredients
Scale
- 12 oz penne pasta (or pasta shape of choice)
- 1½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 8 oz fresh mozzarella pearls (or regular mozzarella cut into ½-inch cubes)
- ¼ cup fresh basil leaves, torn, plus more for garnish
- 2 tablespoons balsamic glaze
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Bring a large pot of generously salted water to a boil. Cook pasta until al dente, about 1 minute less than package instructions. Reserve ½ cup pasta water before draining.
- Pat chicken dry with paper towels and season with salt, pepper, and oregano.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, add remaining olive oil and minced garlic. Cook for 30 seconds until fragrant.
- Add halved cherry tomatoes and cook for 2-3 minutes until slightly softened and releasing juices.
- Return cooked chicken to the skillet with tomatoes. Add drained pasta and toss to combine. Add splash of pasta water if needed to create a light sauce.
- Remove from heat and stir in mozzarella pearls and torn basil leaves.
- Drizzle with balsamic glaze, sprinkle with Parmesan if using, and garnish with additional fresh basil. Serve immediately.