Description
A creamy and flavorful Caprese Pasta dish featuring seared Italian-seasoned chicken, a rich white wine and tomato-infused sauce, fresh cherry tomatoes, mozzarella cubes, and Parmesan cheese, garnished with fresh basil and optionally drizzled with balsamic glaze. Perfect for a satisfying and elegant dinner.
Ingredients
Scale
Chicken
- 1 large boneless skinless chicken breast
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 1/3 cup flour
- 1–2 tablespoons olive oil
Pasta and Sauce
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio recommended)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 tablespoon tomato paste
- 1 ¼ cups half and half (half cream, half milk)
- ¾ cups chicken broth
- ½ cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz. low moisture whole milk Mozzarella, cut into cubes
- ½ lb. penne pasta
Seasonings
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
For Serving
- Fresh basil leaves (whole or chiffonade)
- Balsamic glaze (optional)
Instructions
- Prep Work: Combine the half and half, chicken broth, dried basil, dried oregano, onion powder, and mustard powder in a medium measuring cup with a spout and set aside. Measure out all remaining ingredients before beginning to cook.
- Cook the Chicken: Cut the chicken breast in half lengthwise to create 2-3 thinner slices. Pat the slices dry with paper towels, then season both sides with Italian seasoning, salt, and pepper. Dredge each side in flour and tap off any excess. Heat olive oil in a skillet over medium-high heat and cook the chicken slices for about 4-5 minutes per side until golden and crusted. Remove from the skillet and let the chicken rest for 10 minutes before slicing into strips. Optionally drizzle sliced chicken with balsamic glaze.
- Cook Pasta Water: Begin heating a large pot of salted water for the pasta while preparing the sauce.
- Deglaze Pan: Add the white wine to the same skillet used for the chicken and set heat to medium. Let the wine reduce by half, about 3 minutes, scraping the bottom of the pan with a silicone spatula to loosen flavorful bits.
- Make Sauce Base: Add butter and minced garlic to the skillet and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes to form a roux. Mix in the tomato paste until combined.
- Add Liquids: Gradually add the half and half mixture in small splashes, stirring continuously to prevent lumps. Bring the sauce to a gentle boil, then reduce heat to low and simmer while you cook the pasta.
- Cook Pasta: Cook penne pasta in the boiling salted water according to package instructions until al dente. Drain the pasta once cooked.
- Finish Sauce: Gradually stir in grated Parmesan cheese until melted and smooth. Add cherry tomatoes and mozzarella cubes to the sauce and stir gently to combine, allowing the mozzarella to melt slightly and remain in small melty pockets.
- Combine Pasta and Chicken: Add the drained pasta to the sauce and stir to coat evenly. Add the chicken strips and cook for an additional 2 minutes to warm through.
- Garnish and Serve: Remove from heat and garnish with fresh basil leaves, either whole or chiffonade style. Serve immediately with optional balsamic glaze drizzled on top.
Notes
- Use Sauvignon Blanc, Chardonnay, or Pinot Grigio as the dry white wine for best flavor. If avoiding alcohol, substitute with additional chicken broth.
- Choose low moisture, whole milk mozzarella from a block for optimal melting and texture.
- Grate Parmesan cheese fresh from a block for better flavor and melting quality compared to pre-grated varieties.
- Tomato paste in tubes can help measure small amounts easily and reduce waste; store tubes in the refrigerator.
- Any pasta shape can be used, but penne works well to hold the sauce.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. It reheats well.
