Quick and Easy Chicken Caprese Pasta Bake
Nothing says summer to me more than a great caprese pasta bake recipe. As soon as I can get my hands on some perfect tomatoes, I find the best mozzarella (or better yet, burrata) I can — add some shredded basil and it’s summer on a plate.
Servings: 6 Servings
Calories: 386kcal
Ingredients
- 1 lb pasta penne or rigatoni
- 4 cups pasta sauce
- ½ cup heavy cream
- ⅔ cup parmesan cheese finely grated
- ¾ cup green pesto
- 1 teaspoon red pepper optional crushed
- 2 medium chicken breasts cooked and cubed
- 2 cups cherry tomatoes halved
- 2 balls mozzarella 7oz finely chopped fresh
- ½ cup basil leaves shredded
- salt and pepper to taste
Instructions
- Heat the oven to 375 F (190 C), then cook the pasta for about 1 minute less than the package directions call for.
- In a large saucepan over medium heat, heat the tomato sauce with the cream, about ½ of the Parmesan, pesto and crushed red pepper. Generously salt and pepper, and cook until the cheese melts, stirring often.
- When the pasta is cooked, drain it and return it to its pot. Stir in the chicken, tomatoes, and about ½ of the mozzarella and basil. Add the tomato sauce and stir well to combine.
- Pour the mixture into a greased casserole dish and top with the remaining cheeses. Cook, uncovered, for about 20 - 25 minutes, until the cheese begins to brown.
- Allow to rest for about 10 minutes before sprinkling with the remaining basil and serving.
Recipe Notes
Kick this dish up a notch by swapping 4 cups of pasta sauce for my Italian marinara sauce and save the rest for your next pasta dinner.