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Pesto Chicken Caprese Pasta - Our Kind of Wonderful

Pest Chicken Caprese Pasta

This pesto chicken caprese pasta was a huge hit with both A and K! It’s a quick meal to make, tasty, and filling. And, it reheats well, which is always a plus around here. If you don’t like mozzarella balls you could substitute for grated mozzarella cheese and still get the same sort of flavor.

Pesto Chicken Caprese Pasta - Our Kind of Wonderful


4 boneless, skinless, chicken breast cutlets
1/2+ cup pesto
pepper, to taste
1 pint grape tomatoes
1 (14.5 oz) can diced tomatoes
3 cloves garlic, minced
1 lb. pasta, cooked
1 lb. small mozzarella balls
1/3 cup fresh basil
2 cups water
parmesan cheese, for topping
red pepper flakes, for topping


Coat the chicken in pesto and pepper to taste. Grill until the chicken is cooked fully, then set aside.
In a wok add 1 Tbsp. olive oil and heat over medium-high heat. Once it's hot add in the tomatoes and cook until their skin starts to crackle and soften. Remove from the wok and set aside.
In the same wok add in the diced tomatoes and the garlic. Simmer for just a little bit to let the flavors combine. Add in the cooked pasta, and mix to coat. If you need more liquid add in the 2 cups water, as needed.
Add in the cooked tomatoes, mozzarella balls, and fresh basil. Mix to combine.
Add in the sliced chicken, then mix all together. Top with grated parmesan, and red pepper flakes.



Our Kind of Wonderful
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