This Chicken Caprese Pasta is made with tomatoes, basil and mozzarella cheese, then piled on top of a bed of spaghetti for a super simple weeknight meal.
» You might enjoy this Baked Feta Tomato Pasta or Shrimp Scampi without Wine.
Updated: This recipe and the photos were updated in July 2022.
I love this recipes because it’s simple to make and it uses ingredients I always have in the kitchen, so whenever I’m not sure what to make, this is my go-to recipe.
There are dozens of recipes for Caprese Chicken on the internet. You probably already know that if this isn’t the first recipe you came upon. They all have similar ingredients, but they’re all very different.
Some use fresh tomatoes, some use tomato sauce, some use balsamic vinegar, some omit the basil. I’ve tried many different versions and pulled all the things I liked about those to create this recipe – my version of Chicken Caprese pasta.
I use baked chicken, fresh tomatoes, basil and shredded mozzarella over spaghetti with a drizzle of olive oil and a dusting of Parmesan cheese on top. Perfection.
» Looking for more caprese-style dishes? Try our Caprese Ravioli or get creative with these Strawberry Caprese Skewers.
What is Chicken Caprese?
Chicken Caprese is made with baked or grilled chicken, fresh tomato, basil, and mozzarella, a little olive oil, salt and pepper.
You can use either chicken breast or thigh for this recipe. I’ve tried both. Chicken breast is obviously the healthier option. Lots of people think breast is too dry and boring.
If you’re one of those folks, you’ll want to use thighs for this recipe. I think if you cook the chicken properly, it can be amazing no matter which you use.
Ingredients You’ll Need
- Spaghetti – I use dried spaghetti cooked according to the package instructions. You could also use fresh spaghetti or make your own if you want.
- Chicken breast – Use boneless skinless chicken breast. These are usually quite large, so I half them lengthwise. Half of an 8 oz chicken breast makes just the right serving size.
- Italian seasoning – This often contains basil, oregano, sage, and thyme. If you don’t have it, you can mix together your own using those seasonings.
- Salt and pepper – Be sure to season each component of the dish for the best flavor. Go light handed, so you don’t over salt the dish. You can always add more at the end if necessary.
- Large ripe tomato – It’s important to use the freshest, ripest tomatoes you can find. I usually choose one large beef steak tomato, but you can also use a few smaller vine tomatoes. The flavor and ripeness of the tomato will change this dish immensely, so use the best you can find.
- Shredded mozzarella – You can use pre-shredded mozzarella or buy a piece of fresh mozzarella and shred it yourself. You can also slice fresh mozzarella to use, if you want.
- Fresh basil – I use about 10 leaves of basil in the dish, then I julienne a few more to add to the top as a fresh garnish.
- Extra Virgin Olive Oil – This dish really shines with the addition of some really flavorful Extra Virgin olive oil. I toss the spaghetti in the olive oil, with some salt and pepper to give them a really robust flavor. Use the highest quality olive oil you can!
- Shredded Parmesan cheese & additional fresh basil for garnish
Instructions
Preheat the oven to 375 degrees F.
Season the chicken breast on both sides with 1 teaspoon of the Italian seasoning, some salt and pepper. Add the chicken to a skillet over medium-high heat and sear for 3 minutes per side. Don’t let it go longer than this, or you’ll risk dried out chicken.
Transfer the chicken to a glass baking dish. For two servings, I use an 8×5″ glass Pyrex loaf pan. If you’re doubling the recipe for 4, use an 8×8 glass pan.
Top the chicken with mozzarella, basil and tomatoes. I like to sort of layer them, or toss them all together, so there’s a little something in each bite. Season the tomato topping with the the remaining Italian seasoning, some salt and pepper. Place the dish in the oven for 25 minutes.
Meanwhile, cook the spaghetti according to the package instructions. Drain, then toss with olive oil, season lightly with salt and pepper, and set aside.
Divide the spaghetti noodles onto two plates. If it’s been a bit too long and the noodles are beginning to get a little cold, place them back in the pot you cooked them in and reheat on the stove top for a minute.
When the chicken is done, remove the pan from the oven. Divide the spaghetti onto two plates. Top each with a piece of chicken. I use a flat spatula to extract a piece of chicken and all the toppings, in tact, from the dish to place on the noodles.
Garnish the dish with Parmesan cheese and fresh basil. You can also drizzle on some more olive oil if you like. Season to taste with salt and pepper.
Notes & Suggestions
- For a low-carb option, serve without the spaghetti or serve over spiralized zucchini or Miracle noodles.
- Be sure to season each step of the way with salt and pepper.
- Use the freshest, best looking tomatoes you can find for the best flavor!
Put the pan in the oven at 350 degrees F for 20 minutes, until the cheese is melted and bubbly. In the meantime, cook the spaghetti and get the tomato sauce ready. It’s incredibly simple. Pile it all up on a plate and you’re done.
What Type of Pasta to Use
You can use whatever type of pasta you like the best. I personally like spaghetti, but fettuccine or even bowtie pasta is good.
If you’d rather make this a low-carb dish, you can leave the pasta out of the dish all together. The chicken with the tomatoes, mozzarella and basil is very good all on its own. You could also serve it over spiralized zucchini or Miracle noodles as well.
We love this Chicken Caprese recipe. It’s not too heavy, but very satisfying as a main dish. The chicken comes out so juicy and flavorful. Give it a try and see what you think. If you make this recipe, please share your results in the comments.
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Chicken Caprese Pasta
Ingredients
- 4 ounces spaghetti cooked according to package instructions
- 1 large chicken breast halved lengthwise
- 2 teaspoon Italian seasoning divided
- salt and pepper for seasoning
- 1 large ripe tomato chopped
- 1/3 cup shredded mozzarella
- 10 leaves fresh basil chopped
- 1 tablespoon Extra Virgin Olive Oil
- Shredded Parmesan cheese & additional fresh basil for garnish
Instructions
- Season chicken breast on both sides with 1 tsp Italian seasoning, salt and pepper. Add to a skillet over medium-high heat, and sear for 3 minutes per side.
- Transfer the chicken to a glass baking dish. Top the chicken with mozzarella, basil and tomatoes. Season with the remaining Italian seasoning, salt and pepper. Place the dish in the oven at 375 degrees for 25 minutes.
- Meanwhile, cook the spaghetti according to the package instructions. Drain, then toss with olive oil, season lightly with salt and pepper, and set aside.
- Divide the spaghetti noodles onto two plates.
- When the chicken is done, remove from the oven. Divide the spaghetti onto two plates. Top each with a piece of chicken. Garnish with Parmesan cheese and fresh basil.
Notes
- For a low-carb option, serve without the spaghetti or serve over spiralized zucchini or Miracle noodles.
- Be sure to season each step of the way with salt and pepper.
- Use the freshest, best looking tomatoes you can find for the best flavor!
Nutrition
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Laura is a home cook who loves making new recipes and finding new favorite things to eat, whether at home or abroad. She also runs a popular travel blog and spends a lot of her time traveling for food.