25-Minute Chicken Caprese Pasta Salad
This Chicken Caprese Pasta Salad combines juicy pan-seared chicken, creamy fresh mozzarella, sweet cherry tomatoes, and tender pasta in a tangy balsamic dressing. It’s a one-bowl meal that tastes fresh and hearty at the same time, and it comes together in under half an hour.
I make this when I want something that feels like summer but doesn’t ask for much cleanup. It’s even better the next day, so you can pack it for lunch without losing the zippy flavor.
Why This Pasta Salad Works
The balsamic dressing soaks into the warm pasta, so every bite is bright and savory. The chicken stays moist from a quick pan sear, and I use cherry tomatoes because they’re reliably sweet even off-season.
Fresh mozzarella adds creaminess without weighing things down, and the basil ties it all together. Everything lands in one bowl, so dinner feels put together fast.
Ingredients
- 8 oz rotini pasta:: any short pasta works, like penne or farfalle
- 2 boneless skinless chicken breasts (about 1 lb):: pounded to an even thickness so they cook quickly
- 1 tbsp olive oil:: for searing the chicken
- 1 tsp salt, divided:: kosher salt, half for the chicken and half for the dressing
- ½ tsp black pepper, divided:: half for the chicken, half for the dressing
- 1 pint cherry tomatoes:: halved; any ripe small tomato will do
- 8 oz fresh mozzarella:: pearl-size bocconcini or a larger ball torn into bite-size pieces
- ½ cup packed fresh basil leaves:: torn right before tossing
- ¼ cup extra virgin olive oil:: a fruity one works best for the dressing
- 3 tbsp balsamic vinegar:: use a good everyday balsamic, not the syrupy aged kind
- 1 tsp Dijon mustard:: helps the dressing emulsify and adds a subtle tang
- 1 garlic clove:: minced
- Pinch of sugar:: optional, only if your vinegar tastes extra sharp
Variations / Substitutions
- Rotisserie chicken:: shred about 2 cups and skip the searing step; add it cold.
- Different vinegar:: red wine vinegar or white balsamic change the flavor a bit but still taste lovely.
- Extra veggies:: toss in halved kalamata olives, roasted red peppers, or a handful of baby arugula.
- Dairy-free:: swap the mozzarella for a soft plant-based alternative or simply leave it out and add sliced avocado.
For a simpler version without the chicken, try our Caprese Pasta Salad.
How to Make Chicken Caprese Pasta Salad
Step 1: Boil the Pasta
Bring a large pot of salted water to a boil. Add the 8 oz rotini and cook until al dente, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking, then let it drain completely in the colander while you cook the chicken.
You want the pasta tender but with a little bite left. Rinsing it keeps the pieces separate and prevents the salad from turning gummy later.
Step 2: Sear the Chicken
While the pasta cooks, season the 2 chicken breasts with ½ tsp salt and ¼ tsp black pepper. Heat the 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook without moving it until the bottom is golden, about 6 minutes. Flip and keep cooking until an instant-read thermometer reads 165°F, another 5 to 6 minutes for a 1-inch thick breast.
Let the chicken rest on a cutting board for 5 minutes before you slice it crosswise into thin strips. That rest keeps the juices locked in.
Step 3: Make the Balsamic Dressing
In a small bowl, whisk together the ¼ cup extra virgin olive oil, 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, the minced garlic clove, ½ tsp salt, and ¼ tsp black pepper. Add a tiny pinch of sugar if your vinegar tastes especially sharp. Whisk until the dressing looks thick and glossy.
Taste it and adjust. The dressing should be tangy with just enough sweetness to round out the balsamic. If it tastes too pointy, whisk in a bit more oil.
Step 4: Toss and Serve
In a large bowl, combine the cooled pasta, 1 pint halved cherry tomatoes, the 8 oz fresh mozzarella (drained and torn if needed), and the torn basil. Add the sliced chicken and pour the balsamic dressing over everything. Toss gently until the pasta is well coated, then serve right away or chill for later.
The mozzarella will soften slightly as it meets the warm chicken, and the basil will perfume the whole bowl. Spoon it onto plates and let everyone dig in, or pack it into containers for the week.
A Few Tips
- Add the dressing in stages and taste as you go. It’s easy to overdress, and you can always add more but can’t take it out.
- Let the mozzarella come to room temperature while you prep the rest. Cold cheese straight from the fridge can feel firm instead of creamy.
- Grilling the chicken adds a smoky note that pairs beautifully with the balsamic. Just oil the grates and cook over direct heat until done.
- Reserve a few small basil leaves to scatter on top right before serving for a fresh, bright pop.
Pan-sear times for chicken breast:
| Thickness | Time per side |
|---|---|
| ½ inch | 3 to 4 minutes |
| ¾ inch | 4 to 5 minutes |
| 1 inch | 5 to 6 minutes |
Always check that the internal temperature reaches 165°F.
Keeping Leftover Pasta Salad
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will soak up the dressing as it sits, so let it sit at room temperature for about 10 minutes before serving. Toss with a tiny splash of vinegar or olive oil to wake it back up.
What to Serve With Chicken Caprese Pasta Salad
Crusty bread is the obvious side, great for sopping up any balsamic dressing left in the bowl. If you want something green on the side, a simple arugula salad with lemon vinaigrette cuts through the richness. Grilled zucchini or asparagus also work nicely alongside.
Frequently Asked Questions
Can I use rotisserie chicken instead?
Yes. Shred about 2 cups and add it cold straight to the bowl. You can skip the searing step entirely.
Can I make this ahead of time?
You can assemble it up to a day ahead, but hold off on the basil until just before serving so it stays fragrant and green.
What if I don’t have balsamic vinegar?
Red wine vinegar does the job. It’s sharper, so add an extra tablespoon of olive oil to mellow it out.
Is there a dairy-free option?
Leave out the mozzarella and add a sliced avocado and extra tomatoes instead. A soft plant-based mozzarella also works.
Chicken Caprese Pasta Salad Recipe
Ingredients
Method
- Cook the pasta in salted boiling water until al dente, 8 to 10 minutes. Drain, rinse with cold water, and set aside to drain well.
- Season the chicken with ½ tsp salt and ¼ tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high. Cook chicken 6 minutes per side until golden and 165°F inside. Rest 5 minutes, then slice.
- Whisk together ¼ cup olive oil, balsamic vinegar, mustard, garlic, ½ tsp salt, and ¼ tsp pepper. Add a pinch of sugar if needed.
- Toss the pasta, tomatoes, mozzarella, basil, and chicken with the dressing. Serve immediately or chill.
