Caprese Chicken Pasta
Ingredients
- to tasteKosher salt
- 1 lb. rigatoni
- 1/4 c. olive oil
- 1/3 c. panko breadcrumbs
- 2/3 c. grated parmesan cheese
- 1 lb. skinless
boneless chicken breasts, cut into 1-inch chunks
- to tasteBlack pepper
- 2 pt. grape or cherry tomatoes
- 3 garlic cloves
thinly sliced
- Pinch of red pepper flakes
- 8 oz. bocconcini
halved, mini mozzarella balls
- 1/2 c. fresh basil
torn
Directions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 2 cups of the cooking water, then drain the pasta.
- 2
Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-low heat. Stir in the panko and cook, stirring, until golden, 1 to 2 minutes. Scrape into a bowl to cool, then stir in 1/3 cup parmesan and set aside.
- 3
Wipe out the skillet. Add 2 tablespoons olive oil and heat over medium-high heat. Add the chicken and season with salt and pepper. Cook, turning, until browned on all sides, about 3 minutes; remove to a plate.
- 4
Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat. Add the tomatoes and cook until blistered, about 1 minute. Reduce the heat to medium, add the garlic and red pepper flakes and cook until the garlic just begins to turn golden, about 30 seconds. Add 1½ cups of the reserved cooking water and bring to a boil. Lower the heat and simmer until the liquid is reduced by half and the tomatoes begin to burst, about 3 minutes.
- 5
Return the chicken to the skillet and cook through, about 2 more minutes.
- 6
Add the pasta to the skillet and toss to coat, adding some of the remaining pasta water if needed. Remove from the heat; sprinkle with the remaining 1/3 cup parmesan. Add the mozzarella and basil, season with salt and pepper and toss well. Sprinkle with the panko mixture just before serving.
Caprese Chicken Pasta
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About this Recipe
Craving a vibrant, fresh, and satisfying pasta dish that evokes sunny Mediterranean flavors? This Caprese Chicken Pasta brings together classic Italian-inspired ingredients for a meal that feels both comforting and light, perfect for any night of the week.
The beauty of this Caprese Chicken Pasta lies in its harmonious blend of tender chicken, sweet grape tomatoes, creamy bocconcini, and fresh basil, all tossed with rigatoni. The addition of panko breadcrumbs and parmesan provides a delightful textural contrast, while a pinch of red pepper flakes adds a subtle warmth that elevates the simple, fresh flavors.
You'll be delighted by a pasta dish where each bite offers a medley of textures and tastes. Imagine al dente rigatoni, savory chicken chunks, and bursting ripe tomatoes, all coated in a light, flavorful sauce with melting mini mozzarella balls and fragrant basil. The golden, savory crunch from the breadcrumbs and parmesan perfectly balances the fresh elements, making every forkful a joy. This is a generous dish designed to serve 4 to 6 people, making it ideal for family dinners or a casual gathering.
Customization & Variations
- Vegetarian Option: Omit the chicken and add roasted zucchini, eggplant, or sautéed mushrooms for a delicious vegetarian Caprese pasta.
- Pasta Swap: Feel free to use other sturdy pasta shapes like penne, fusilli, or orecchiette if you prefer them over rigatoni.
- Cheese Alternative: If you can't find bocconcini, fresh mozzarella cut into small cubes or even torn burrata would make a delightful substitution.
This Caprese Chicken Pasta is ideal for a weeknight family dinner or a casual gathering with friends. Serve it as a complete meal, perhaps with a simple green salad or some crusty bread to soak up any remaining flavors.