Chicken Caprese Pasta

I hope everyone had a wonderful holiday, I sure did.

You know you’ve crossed into “grown up” life when your Christmas gifts are “home” related. No more clothes, shoes and makeup… more like dish towels, a camera, and decor for our home. Check out these awesome gifts from my sister(s)-in-law.



Now, onto the FOOD!

I could eat fresh mozzarella and tomatoes for days… and with a sprinkle of olive oil and sea salt… I’m on cloud nine.


So…it {wasn’t} shocking when I demanded we try this new recipe from Cooking Classy.

loved it.



  • 2 medium chicken breasts, cooked and diced into strips


  • 12 oz Rigatoni or Penne pasta (I used 100% whole grain pasta)

This ingredient label has only one ingredient: whole wheat durum…hooray!


  • 2.5 cups fire roasted tomato pasta sauce (I used Classico)
  • 1/2 cup heavy cream
  • 1/3 cup finely grated Romano Cheese
  • 1 clove garlic, finely minced
  • red pepper flakes, to taste (optional, for added heat)
  • Salt and freshly ground black pepper, to taste
  • 1 pint grape tomatoes, diced into halves
  • 12 oz fresh mozzarella, grated
  • 8 fresh Basil leaves, minced (I processed mine in my mini food processor)



1. Preheat oven to 375 degrees.

2. Cook pasta according to directions listed on package.

3. While pasta is boiling, in a separate saucepan over medium-low heat, heat tomato pasta sauce, heavy cream, Romano cheese, garlic, red pepper flakes, salt and pepper. Cook until cheese melts.


4. Drain cooked pasta, return pasta to pot. Add in grilled chicken, grape tomatoes, half of the mozzarella and half of the basil, then pour warm sauce over mixture. Toss evenly to coat.


5. Pour mixture into a greased casserole or baking dish. Sprinkle with remaining mozzarella and cook pasta uncovered for about 20 – 25 minutes, until cheese is bubbly.



Darrin enjoyed it. {ha. ha. ha.}

I couldn’t stop laughing as I snapped photos of him stuffing his face, and slurping that stringy cheese into his mouth.




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