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–+ servings

Chicken Caprese Pasta Bake

Chicken caprese pasta bake is loaded with tomatoes, spinach, basil and other savory ingredients. Perfectly cheesy and drizzled with a balsamic glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 438
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pack Chicken breast or tenderloin (cut into bite size pieces)
  • 2 tablespoons Olive oil (to fry chicken)
  • 1/2 cup Fresh basil (chopped)
  • 1 bag Frozen spinach (fresh spinach will work also)
  • 2 cloves Garlic (minced)
  • 3 Roma tomatoes (diced)
  • 2 cups Parmesan cheese (shredded)
  • 2 cups Mozzarella cheese (shredded)
  • 1 tablespoon Butter
  • 2 cups Half and half
  • 1 box Penne pasta (cooked al dente)
  • 1 cup Balsamic vinegar
  • 1 tablespoon Sugar (for balsamic glaze)
  • 2 tablespoons Seasoning salt
  • 1 tablespoon Black pepper
  • 1 tablespoon Italian seasoning
  • 2 teaspoons Onion powder
  • 1 teaspoon Garlic powder
  • 1/4 cup Flour

Method
 

  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a skillet over medium heat. Season chicken with the seasonings, ensuring all pieces are coated evenly.
  3. Add chicken pieces to the pan, drizzle one tablespoon of balsamic vinegar over the chicken and cook thoroughly
  4. Once chicken is cooked, remove it from the pan and set it aside. Using the same pan, add the butter and let it melt. Add the minced garlic and saute for 30 seconds.
  5. Sprinkle the flour into the pan and whisk it around until the butter and oil are absorbed.
  6. Slowly add the half and half and whisk it around until the flour is incorporated and the sauce is thickened.
  7. Add 1 1/2 cups of each the mozzarella and Parmesan cheeses and stir into cream sauce.
  8. Add the chopped tomatoes, spinach, and 1/4 cup chopped basil to the cheese sauce. Mix in the chicken and the pasta, and stir until combined.
  9. Sprinkle the remaining cheeses on top and place in the oven for 10 minutes.
  10. Using a small saucepan, add balsamic vinegar and sugar. Cook for 5 minutes until vinegar reduces down and turns into a glaze.
  11. Remove pasta from the oven, drizzle balsamic glaze over the dish. Top with remaining basil.

Nutrition

Serving: 6gCalories: 438kcalCarbohydrates: 25gProtein: 24gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 75mgSodium: 4407mgPotassium: 350mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • To ensure your chicken is thoroughly cooked, aim for an internal temperature of 165°F; the pieces should be golden brown and no longer pink inside.
  • To prevent the sauce from becoming too watery during baking, make sure to drain excess liquid from the spinach before adding it to the mix.
  • If you're short on time, feel free to use rotisserie chicken instead of raw chicken; just shred it and mix it in right before combining with the pasta.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days, and for best results, reheat in the oven at 350°F to maintain the creamy texture.
  • For a quick balsamic glaze, simmer the vinegar and sugar while the pasta bake is in the oven to save time and enhance the flavor right before serving.

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