Description
A delicious Caprese Pasta recipe featuring tender Italian-seasoned chicken, creamy tomato Alfredo sauce with fresh cherry tomatoes and mozzarella, combined with penne pasta for a comforting and flavorful meal.
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
- 1/2 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 1/4 cups half and half (half cream, half milk)
- 3/4 cups chicken broth
- 1/2 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 5 oz. low moisture whole milk mozzarella, cut into cubes
- 1/2 lb. penne pasta
Seasonings
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon onion powder
- 1/2 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. Set aside. Measure all remaining ingredients before you begin cooking.
- Cook the Chicken: Slice the chicken breast lengthwise into 2-3 thinner pieces. Pat dry and season both sides with Italian seasoning, salt, and pepper. Dredge each side in flour, tapping off excess. Heat olive oil in a skillet over medium-high heat and sear the chicken on each side for 4-5 minutes until golden crust forms. Remove from skillet and let rest for 10 minutes, then slice into strips. If desired, drizzle with balsamic glaze.
- Cook Pasta: Begin heating a large pot of salted water. Cook penne pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Sauce: In the same skillet used for chicken, add the white wine and heat over medium. Let it reduce by half, about 3 minutes, scraping the bottom of the pan with a silicone spatula to release browned bits for flavor.
- Sauté Garlic and Build Roux: Add butter and minced garlic to the pan and cook for 1 minute. Stir in flour and cook for 1-2 minutes to form a roux. Add tomato paste and stir well to combine.
- Add Dairy Mixture: Gradually add the half and half and chicken broth mixture in small splashes, stirring continuously. Bring the mixture to a gentle boil, then reduce heat to low and let simmer while pasta finishes cooking.
- Finish the Sauce: Gradually add grated Parmesan cheese, stirring constantly until melted and sauce thickens slightly. Stir in halved cherry tomatoes and mozzarella cubes, mixing gently to distribute; the mozzarella cubes will partially melt, creating creamy pockets throughout.
- Combine Pasta and Chicken: Add drained pasta to the skillet and stir to coat evenly with the sauce. Add sliced chicken strips and cook for an additional 2 minutes to warm through.
- Serve: Garnish with fresh basil leaves or chiffonade. Optionally drizzle with balsamic glaze. Serve immediately for best flavor and texture.
Notes
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor; substitute with chicken broth if you prefer no alcohol.
- Choose low moisture whole milk mozzarella from a block for better melting qualities.
- Grate Parmesan from a block rather than using pre-grated for improved flavor and texture.
- Tomato paste tubes are handy for measuring small quantities and reducing waste.
- Any pasta shape works, but penne helps hold the sauce well.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- This dish reheats well, allowing for convenient meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
