This Chicken Pesto Caprese Pasta is one delicious dinner that’s ready to put on the dinner table in under 30 minutes. Enjoyed even by your picky eaters.
Chicken Pesto Caprese Pasta
After a long and hard day at work I usually just crave something comforting, delicious, and low effort. This chicken pesto caprese pasta ticks all those boxes for me. That combination of bright tomatoes, juicy chicken, and herby pesto will have even the pickiest of eaters asking for seconds. If you usually just reach for a jar of sauce when your pasta hits the water, I’ve got to insist that you give this recipe a spin. At the very least after your long day you deserve these flavours.
Ingredients In Chicken Pesto Caprese Pasta
- Pasta – I’ve used penne here, cooked to al dente according to the package instructions. However other small shaped pastas (farfalle, fusilli, etc) would work.
- Pesto – A couple weeks ago I shared with you my easy homemade pesto recipe, which is super easy and quick to make and that is the pesto I used here. However you can always use a good store bought pesto and this recipe will be just as delicious.
- Olive Oil – Let’s help stretch that pesto – to ensure that each bite is bursting with some green we’ll need to add a bit of extra virgin olive oil.
- Cherry tomatoes – Cut in half to add some freshness and acidity to the dish. We want to use these tomatoes specifically because they are one of the sweeter varieties and pack concentrated flavour due to their small size.
- Bocconcini cheese – Soft, mild, sweet, buttery – is your mouth watering yet? Bocconcini cheese is essentially cherry sized mozzarella that was created to be paired with tomato, in my mind at least. Parmesan will be too sharp and we want something that won’t melt, so only bocconcini will do.
- Chicken – For this recipe I used my favorite recipe for the most moist, delicious and perfect baked chicken breast. If it’s been one of those days and the thought of cooking up some protein is too much, pre cooked chicken will do just fine.
- Balsamic Reduction – If you’re not familiar with this shelf staple, it is exactly what is says it is – reduced balsamic vinegar. Can you opt instead for normal balsamic? My answer would be no, our tomatoes are already bringing lots of acidity to the dish, rather we want that reduction as it’ll add some complexity and a sweet finish to our plate.
How To Make Chicken Pesto Caprese Pasta
Detailed instructions and measurements are listed at the bottom if the page, keep scrolling to make sure your dish is equally picture perfect.
- Cook the pasta: Al dente according to the package instructions, then drain.
- Build the base: In a large bowl mix the pasta with your pesto till the pasta is well covered. Drizzle with olive oil and introduce the tomatoes and cheese to the party. Toss well.
- Finish the caprese pasta: Top with sliced chicken and drizzle with balsamic reduction
Storing Chicken Pesto Caprese Pasta
Store in an airtight container in the fridge for 3-4 days. Bocconcini are like little flavour absorbing sponges so you may find that the dish is even more drool worthy after the ingredients spend a night getting to know each other.
Craving More Pesto? Try These Recipes:
- Pesto Shrimp Asparagus Pasta
- Arugula and Walnut Pesto Pasta
- Arugula and Basil Pesto Risotto with Sautéed Mushrooms
- Creamy Avocado and Spinach Pasta
- Roasted Red Pepper and Pecan Pesto Penne
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Chicken Pesto Caprese Pasta
- Cook the pasta according to package instructions. Drain.
- In a large bowl toss pesto and cooked pasta together so that the pasta is fully coated. Drizzle with the olive oil and stir. Add in the tomatoes, bocconcini and toss.
- Top with sliced chicken and drizzle with the Balsamic reduction.
Originally shared May 2014