Chicken Caprese Pasta Skillet
This Chicken Caprese Pasta Skillet is quick, fresh, and bursting with Italian flavors—perfect for a fuss-free weeknight dinner with tender chicken, juicy tomatoes, and melty mozzarella.
Equipment
- Large skillet or sauté pan
- Medium pot
- Knife and cutting board
- Wooden Spoon or Silicone Spatula
- Colander
- Measuring spoons and cups
Ingredients
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups cherry tomatoes halved
- 1 cup fresh mozzarella balls halved
- 1/2 cup fresh basil leaves chopped
- 1/4 cup balsamic vinegar
- Grated Parmesan cheese optional, to sprinkle on top
Instructions
Directions: Chicken Caprese Pasta Skillet
- Bring a medium pot of salted water to a boil. Add 8 ounces of penne pasta and cook until al dente according to package instructions, usually about 9-11 minutes. Drain and set aside, reserving about 1/4 cup of pasta water for later.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced chicken breast, sprinkle with 1 teaspoon Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and cooked through, about 6-8 minutes.
- Reduce heat to medium and toss in the halved cherry tomatoes. Cook for 3-4 minutes until they soften and start to release their juices, stirring occasionally.
- Add the drained penne pasta to the skillet, stirring to combine with the chicken and tomatoes. Pour in the balsamic vinegar and stir well. Add reserved pasta water a little at a time if the mixture seems dry.
- Gently fold in the halved mozzarella balls and chopped fresh basil leaves. Allow the mozzarella to soften slightly in the warm skillet but avoid overcooking so it remains creamy.
- Remove from heat and sprinkle grated Parmesan cheese on top if desired. Serve immediately while warm and enjoy the medley of fresh, vibrant flavors.
Notes
- Marinate the diced chicken in olive oil and Italian seasoning for 15-30 minutes to make it juicier.
- Reserve some pasta water to help bind the sauce and keep it silky.
- For a spicier version, add a pinch of red pepper flakes when cooking the chicken.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water or broth to keep mozzarella creamy.
- Substitute pasta types like fusilli, rotini, or bowtie if desired, adjusting cooking time accordingly.