Pesto Chicken Caprese Pasta

What you need:

  • 4 chicken breasts
  • Salt and pepper to taste
  • 1/4 cup pesto
  • 1 pint grape tomatoes, halved
  • 1 can (14.5 oz) diced tomatoes
  • 3 cloves minced garlic
  • 1 cup balsamic vinegar
  • 1 lb. pasta, cooked
  • 2 cups reserved pasta water
  • 1 lb. mozzarella pearls
  • 1/3 cup pesto
  • 1/2 cup basil leaves, chiffonaded
  • Shredded parmesan cheese
  • Crushed red pepper flakes, for topping


  1. Season chicken with salt and pepper and then coat in 1/2 cup pesto. Cook in desired method and then set aside.
  2. Heat 1 Tbsp. olive oil over medium-high heat in a deep skillet. Add tomatoes and cook until they start to soften. Set aside.
  3. In the same skillet the tomatoes were cooked in, add diced tomatoes and garlic. Simmer for a few minutes.
  4. Meanwhile, add balsamic vinegar to a small saucepan. Heat over medium-high until it begins to bubble. Then reduce heat to low and simmer until thickened about 10 minutes. Whisk often.
  5. Add cooked pasta to skillet with tomatoes and toss, using reserved pasta water, if needed to loosen up.
  6. Add grape tomatoes, mozzarella pearls, 1/3 cup pesto, and basil. Toss to combine.
  7. Slice chicken and add to the skillet. Sprinkle with Parmesan and crushed red pepper flakes.
  8. Serve drizzled with balsamic glaze.

Recipe from Nutmeg Nanny

Posted on Fantastical Sharing of Recipes