Grilled Chicken Caprese Pasta is a harmonious blend of fresh ingredients and bold flavors, making it a delightful dish for any occasion. The creamy mozzarella, juicy cherry tomatoes, and fragrant basil pesto combine with tender grilled chicken and al dente pasta to create a satisfying and visually stunning meal. Perfect for a weeknight dinner or a gathering with friends, this recipe promises to impress with its vibrant presentation and delicious taste.
Ingredients Breakdown
Selecting the right pasta is crucial for this dish. Rigatoni, with its ridges, holds the pesto and other ingredients beautifully, but penne or fusilli are great alternatives. The chicken is a star component, and marinating it in balsamic vinaigrette not only tenderizes the meat but also infuses it with a rich, tangy flavor.
Fresh mozzarella pearls provide creamy bites that balance the zesty pesto and the slightly charred cherry tomatoes. The basil pesto binds all the flavors together, while fresh basil leaves add an aromatic and herbaceous touch. For a twist, consider adding sundried tomatoes for a concentrated burst of flavor or arugula for a peppery note.
Step-by-Step Preparation Guide
Start by marinating the chicken in balsamic vinaigrette. Place the chicken in a resealable bag, ensuring it’s well-coated, and refrigerate for at least 15 minutes or up to overnight for deeper flavor penetration.
When it’s time to grill, preheat your grill to high heat. Remove the chicken from the marinade, allowing any excess to drip off. Season it lightly with salt and pepper and grill until the internal temperature reaches 165°F. Let the chicken rest for a couple of minutes before slicing it into tender strips. For added depth, grill the cherry tomatoes until they develop a slight char, enhancing their natural sweetness.
Meanwhile, bring a pot of salted water to a boil and cook your pasta of choice until al dente. Drain the pasta and transfer it to a large pan while still warm. Stir in the basil pesto, ensuring the pasta is evenly coated and infused with its vibrant flavor.
Finally, arrange the grilled chicken strips, mozzarella pearls, grilled cherry tomatoes, and fresh basil slices over the pasta. Toss gently to combine, creating a medley of textures and colors that’s ready to serve.
Recipe Tips & Frequently Asked Questions
How to adjust the recipe for different portion sizes:
Scale the ingredients proportionally for larger groups or smaller servings.
Suggestions for seasoning the chicken with additional spices:
Add garlic powder, Italian seasoning, or smoked paprika for an extra flavor boost.
Tips for reheating leftovers:
Gently warm the pasta in a pan over low heat, adding a splash of water to loosen the sauce.
Can I prepare the chicken ahead of time?
Yes, grilled chicken can be stored in the refrigerator and added to the pasta before serving.
What’s the best way to store leftovers and reheat them?
Store in an airtight container for up to three days and reheat gently to maintain texture and flavor.
Is it possible to use store-bought pesto instead of homemade?
Absolutely, high-quality store-bought pesto works perfectly.
How can I make this dish vegetarian or vegan?
Replace chicken with grilled vegetables or plant-based protein, and use dairy-free pesto and mozzarella alternatives.
What to Serve With This Recipe
Complement this dish with sides like garlic bread for a satisfying crunch, a fresh Caesar salad for added greens, or roasted vegetables to enhance the meal’s balance. For beverages, light white wines such as Sauvignon Blanc or citrus-infused sparkling water make excellent pairings. If serving as part of an Italian-inspired meal, consider starting with an antipasto platter and finishing with a light dessert like panna cotta.
Variations to Try
For a seafood twist, substitute grilled chicken with shrimp or scallops. Vegetarians can enjoy this dish with grilled zucchini, eggplant, or portobello mushrooms. Experiment with flavored balsamic vinaigrettes or drizzle the final dish with balsamic glaze for a sweet and tangy finish. Switch up the cheese with creamy burrata or nutty shaved Parmesan for a different take on the classic Caprese elements.
For an eye-catching presentation, garnish the pasta with additional fresh basil leaves, a sprinkle of red pepper flakes for a touch of heat, or a light drizzle of olive oil. Serve the dish family-style on a large platter, allowing the vibrant colors and textures to shine. To fully enjoy the freshness of the ingredients, serve immediately while the pasta is warm and the mozzarella is soft and creamy.
Ingredients
16 oz rigatoni pasta or your favorite pasta
12 oz cherry tomatoes
1 lb chicken breast
12 oz fresh mozzarella pearls
3 tbsp basil pesto
10 oz balsamic vinaigrette dressing
1/4 cup fresh basil, sliced
Salt and pepper, to taste
Instructions
Place the chicken breast in a resealable bag and pour in the balsamic vinaigrette dressing. Seal the bag tightly and refrigerate for a minimum of 15 minutes, or let it marinate overnight for deeper flavor.
When ready to cook, preheat your grill to high heat. Remove the chicken from the marinade, allowing any excess dressing to drip off. Season with a pinch of salt and pepper, then grill the chicken until it reaches an internal temperature of 165°F. Let the chicken rest for 2 to 3 minutes before slicing it into 1/2-inch strips. For added flavor, you can grill the cherry tomatoes alongside the chicken until they are slightly charred.
Bring a large pot of water to a rolling boil and cook the pasta until al dente, following the package instructions, typically about 12 minutes. Drain the pasta thoroughly, then transfer it to a pan while still warm. Stir in the basil pesto, ensuring the pasta is evenly coated with the aromatic sauce.
Arrange the grilled chicken strips, fresh mozzarella pearls, cherry tomatoes, and sliced fresh basil over the pasta. Serve immediately and enjoy the vibrant flavors of this dish!
Grilled Chicken Caprese Pasta Recipe
Ingredients
- 16 oz rigatoni pasta or your favorite pasta
- 12 oz cherry tomatoes
- 1 lb chicken breast
- 12 oz fresh mozzarella pearls
- 3 tbsp basil pesto
- 10 oz balsamic vinaigrette dressing
- 1/4 cup fresh basil sliced
- Salt and pepper to taste
Instructions
- Place the chicken breast in a resealable bag and pour in the balsamic vinaigrette dressing. Seal the bag tightly and refrigerate for a minimum of 15 minutes, or let it marinate overnight for deeper flavor.
- When ready to cook, preheat your grill to high heat. Remove the chicken from the marinade, allowing any excess dressing to drip off. Season with a pinch of salt and pepper, then grill the chicken until it reaches an internal temperature of 165°F. Let the chicken rest for 2 to 3 minutes before slicing it into 1/2-inch strips. For added flavor, you can grill the cherry tomatoes alongside the chicken until they are slightly charred.
- Bring a large pot of water to a rolling boil and cook the pasta until al dente, following the package instructions, typically about 12 minutes. Drain the pasta thoroughly, then transfer it to a pan while still warm. Stir in the basil pesto, ensuring the pasta is evenly coated with the aromatic sauce.
- Arrange the grilled chicken strips, fresh mozzarella pearls, cherry tomatoes, and sliced fresh basil over the pasta. Serve immediately and enjoy the vibrant flavors of this dish!
