Description
This Chicken Caprese Pasta Bake takes everything fresh and bright about the classic salad—basil, tomatoes, mozzarella—and layers it with roasted chicken and pasta in a bubbly, cheesy bake. Finished with a balsamic drizzle, it’s a fresh-meets-cozy dish perfect for any season.
Ingredients
12 oz pasta (penne or rigatoni)
2 cups cooked chicken, shredded or cubed
1 pint cherry or grape tomatoes, halved
1 ½ cups shredded mozzarella
1/2 cup mozzarella pearls or chunks
1/4 cup grated parmesan
1/3 cup chopped fresh basil
1 1/2 cups marinara or tomato basil sauce
Salt and pepper, to taste
Balsamic glaze, for drizzling
Optional: crushed red pepper for a kick
Instructions
Preheat oven to 375°F (190°C). Cook pasta until al dente, drain, and return to the pot.
Add marinara sauce, chicken, tomatoes, shredded mozzarella, and half the basil. Stir to combine.
Pour into a greased 9×13 baking dish. Top with mozzarella pearls and parmesan.
Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
Drizzle with balsamic glaze and sprinkle remaining basil before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American
Nutrition
- Calories: 410
- Carbohydrates: 35g
- Protein: 32g