Chicken Caprese Pasta

Grilled chicken meets the garden-fresh flavors of Caprese in this pasta that’s both simple and satisfying. Juicy cherry tomatoes burst alongside soft mozzarella, fresh basil, and tender pasta for a dish that feels like summer on a plate.

The charred chicken adds a smoky touch that pulls it all together without any fuss.

Ingredients

Here’s a simple, fresh take on Chicken Caprese Pasta that brings together juicy grilled chicken, sweet cherry tomatoes, creamy mozzarella, and bright basil—all tossed with tender pasta and a touch of olive oil. It’s easy, inviting, and perfect for sharing with friends.

• 8 ounces penne pasta
• 2 boneless, skinless chicken breasts, grilled and sliced
• 1 cup cherry tomatoes, halved (mix of red and yellow)
• 1 cup fresh mozzarella balls (bocconcini)
• 1/4 cup fresh basil, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 teaspoon garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano (optional)

Instructions

Bringing this dish together is a breeze and rewards you with a fresh, colorful plate that tastes like Italy in every bite. The key is to keep things simple and let each ingredient shine—grilled chicken, sweet tomatoes, creamy mozzarella, and fragrant basil all tossed with perfectly cooked pasta and drizzled with olive oil. Let’s get cooking!

1. Cook the pasta: Bring a large pot of salted water to a boil and add the penne pasta, cooking until just tender (al dente), about 10-12 minutes, then drain and set aside.
2. Prepare the dressing: In a large mixing bowl, whisk together the extra virgin olive oil, minced garlic, salt, black pepper, and dried oregano (if using) until well combined.
3. Toss the pasta with dressing: Add the cooked penne to the bowl with the dressing and stir gently to coat every piece evenly, keeping the pasta warm and flavorful.
4. Add tomatoes and mozzarella: Fold in the halved cherry tomatoes and fresh mozzarella balls, letting their juices mingle with the pasta for a juicy, creamy bite.
5. Slice the grilled chicken: Cut the grilled chicken breasts into thin, bite-sized slices that are easy to mix and eat.
6. Combine chicken and basil: Add the sliced chicken and the thinly sliced fresh basil to the pasta mixture, tossing everything lightly to distribute the flavors.
7. Adjust seasoning and serve: Taste the pasta and add more salt or pepper if needed, then serve it warm or at room temperature for a perfect, inviting meal.

Tweaks and Additions

This recipe already feels like a celebration of fresh, simple Italian flavours, but there are a few little twists and extras you can try to make it even more delightful—and keep it perfect for any home cook. Here are some tweaks and additions that add a bit more depth or brightness, while still letting every ingredient sing.

• Swap dried oregano for fresh thyme: Fresh thyme adds a delicate earthiness and lifts the dressing with a subtle citrus note that complements the grilled chicken beautifully.
• Add a squeeze of lemon juice: A little fresh lemon juice tossed in just before serving brightens the whole dish and gives it that sunny, fresh-from-Italy feeling.
• Use burrata instead of mozzarella: If you want to dial up the creaminess, swap fresh mozzarella for burrata—its luscious, creamy center will make every bite a bit more indulgent but still fresh and light.
• Include toasted pine nuts: A handful of toasted pine nuts adds a lovely crunch and a buttery flavour that plays well with the basil and olive oil.
• Season the chicken with smoked paprika: Before grilling, dust the chicken with smoked paprika for a gentle smoky warmth that gives a little extra oomph without overwhelming the freshness.
• Stir in a spoonful of pesto: Swirl in some homemade or store-bought basil pesto with the dressing for a deeper, herbaceous punch that’s still wonderfully approachable.
• Add a pinch of red pepper flakes: Just a small pinch brings a touch of heat that wakes up the flavours without turning the dish spicy—it’s a friendly nod to Italian food’s playful side.
• Use a mix of cherry tomatoes: Try combining yellow, orange, and deep red cherry tomatoes to add more visual interest and a range of sweet, tangy bursts in every forkful.