Caprese Pasta Recipe with Chicken, Cherry Tomatoes and Basil

This quick and easy Caprese pasta recipe takes inspiration from the classic Caprese salad of tomatoes, buffalo mozzarella and basil from Italy’s island of Capri. Evoking Mediterranean summers, this comforting pasta with a creamy sauce of cherry tomatoes, shredded chicken, bocconcini, and basil will warm you on a winter’s day. Skip the cream and drizzle with extra virgin olive oil to lighten it up for lunch in the sun.

Prep Time5

Cook Time15

Total Time20

Course: main course, lunch, dinner

Cuisine: Australian, Italian

Servings:

Calories: 1134kcal

Author: Lara Dunston

Equipment

Ingredients

200 g dried orecchiette pasta or any pasta shape you like
2 tbsp extra virgin olive oil plus more for drizzling
250 g cherry tomatoes sliced into halves
200 g shredded chicken leftover roast chicken or rotisserie chicken is perfect,
100 ml thickened cream light thickened cream if you prefer
200 g bocconcini small fresh mozzarella balls, cut into slices
2 tbsp grated parmesan cheese divided, preferably Parmiagiano Reggiano
¼ tsp cracked ground black pepper
¼ tsp sea salt or to taste
2 cups fresh basil leaves divided

Instructions

Cook the pasta: put a large pasta pot of salted water on the stove to boil. When it’s on a rolling boil, add the pasta, give it a stir, and cook until one minute under al dente following the packet instructions; probably around 8-9 minutes.
Make the Caprese pasta sauce while the pasta is cooking: to a large pan over medium-high, pour in the olive oil and heat until shimmering; add the cherry tomatoes and cook for a few minutes, stirring occasionally.
To the same pan, add the shredded chicken, cream, tablespoon of the grated Parmiagiano Reggiano, salt and pepper, stir to combine, and leave for the chicken to warm and cream to reduce, stirring occasionally; increase the heat for a minute, so the cream bubbles and sauce thickens, then reduce the heat to medium.
When the pasta a minute before al dente, use a slotted spoon to transfer the cooked pasta to the pan, stir to combine, and use a large serving spoon to take two or three spoonfuls of the pasta water to the pan for extra sauciness, and cook for another minute or so. Add the bocconcini and half the fresh basil, and stir to combine.
Serve immediately: distribute between bowls or transfer to a serving plate for the centre of the table if part of shared family meal. Drizzle on a little extra virgin olive oil, grind on more cracked black pepper, sprinkle on the rest of the grated Parmiagiano Reggiano and fresh basil leaves, and serve with a big green salad and plenty of crusty bread for mopping up the sauce.

Nutrition