Chicken Caprese Salad with Creamy Basil Pesto is quick, flavorful, and ideal for any occasion. Simple to prepare and full of bright, fresh flavors, it pairs beautifully with a glass of your favorite wine.
The creamy basil pesto used here is versatile — it also works as a sauce for flatbreads or pizzas. Serve this salad with light cocktails or a crisp lemonade for a refreshing meal.
Why make this recipe?
This Chicken Caprese pasta salad is easy, versatile, and satisfying. It brings together juicy seasoned chicken, creamy burrata, al dente pasta, sweet tomatoes, and vibrant basil pesto for a balanced, flavorful dish. It works well for lunch, dinner, or meal prep and adapts easily if you want to swap ingredients or serve it warm or chilled.
Ingredients List
- Pasta: Casarecce was used here, but any short pasta with grooves or crevices (penne, rigatoni, shells) will hold the sauce and juices nicely.
- Seasoning: A mix of smoked paprika, garlic (or garlic powder), chicken bouillon powder, salt, and black pepper flavors the chicken well.
- Chicken thighs: Boneless, skinless thighs are forgiving and juicy. If using chicken breast, reduce cooking time to avoid drying out the meat.
- Olive oil: A neutral or extra virgin olive oil for cooking and pesto.
- Tomatoes: Grape or cherry tomatoes work best for sweetness and texture; ripe plum or heirloom tomatoes can also be used.
- Fresh burrata: Use fresh burrata for creaminess; it’s a soft Italian cheese that pairs beautifully with tomatoes and basil.
For the pesto:
- Fresh herbs: Basil and a touch of oregano (or substitute herbs listed below).
- Garlic: Fresh cloves—adjust the amount to preference.
- Parmesan: Freshly grated from a block gives the best flavor.
- Extra virgin olive oil and fresh lemon juice to brighten the pesto.
See the recipe card below for exact quantities.
How to make Caprese pesto pasta salad
- Marinate the chicken with the spice blend and olive oil for at least 30 minutes (or overnight for more flavor).
- Cook pasta according to package directions until al dente, then set aside.
- Prepare the basil pesto by pulsing the herbs, garlic, Parmesan, oil, and lemon juice together until combined but still slightly textured.
- Lightly sear the chicken in an oven-safe skillet, then finish in a 400°F oven for about 16–18 minutes, or until the internal temperature reaches 165°F. Let rest before slicing.
- Toss or spoon pasta into individual bowls, top with halved tomatoes, torn or spooned burrata, and sliced chicken. Drizzle with the creamy basil pesto and garnish with extra basil leaves. Serve immediately.
Storage
This salad is delicious chilled, so you can refrigerate it until serving. Store leftovers in an airtight container for up to 3 days. Expect some juices to be released over time, which can make the salad softer, so consume within a few days for the best texture. Keep burrata separate until just before serving for optimal creaminess.
Make-ahead tips
- Prepare the pesto, pasta, and cooked chicken ahead and store each in separate airtight containers.
- Do not tear the burrata until just before serving.
- When ready to serve, reheat the chicken if you prefer it warm, bring the pasta to room temperature, and mix with pesto and tomatoes.
Drink pairing
Which wine pairs well with the chicken Caprese salad?
This salad pairs well with several wines depending on your preference:
- Pinot Noir: Light to medium-bodied, with bright acidity and red fruit notes that complement the tomatoes and chicken.
- Chardonnay: A crisp, lightly oaked Chardonnay works nicely with creamier elements like burrata and pesto.
- Italian Merlot: A smooth, light Merlot brings velvety texture without overpowering the salad.
- Rosé: Dry or crisp rosé is versatile and pairs well with the fresh herbs, tomatoes, and cheese.
Equipment
Recommended tools: a food processor or blender for the pesto, an oven-safe skillet or cast-iron pan to sear and finish the chicken, and a medium saucepan or pasta pot to cook the pasta.
Substitutes for basil
If you need an alternative to basil, try:
- Parsley: Clean, herbaceous, and widely available.
- Mint: Use sparingly; it adds freshness but can be strong.
- Cilantro: Bright and citrusy—suitable for those who enjoy its flavor.
- Arugula: Peppery notes that add bite; pair with nuts to balance bitterness.
- Spinach: Milder and earthier, a good option when mixed with other herbs or nuts.
Basil Pesto: FAQ
Yes — store-bought pesto can be used straight from the jar. It’s great for quick meals when you don’t have time to make fresh pesto. If substituting dried basil in a Caprese-style dish, dried oregano, Italian seasoning, tarragon, or sage can work, though the flavor will differ from fresh basil.
PEACE & LOVE
Maureen
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📖 Recipe
Chicken Caprese salad with creamy basil pesto
Equipment
-
Food processor
-
Mixing bowl
-
Cast iron grilling pan or skillet
Ingredients
- 1 pack pasta shell (I used Casarecce)
- 1 teaspoon smoked paprika
- ½ teaspoon ground garlic
- 1 teaspoon chicken bouillon powder
- Salt and ground black pepper to taste (I used ½ teaspoon each)
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil + more for cooking
- 1 cup cherry tomatoes, halved
- 4 oz fresh burrata
FOR THE PESTO
- 2 cups fresh basil, plus more to garnish
- ¼ cup fresh oregano
- 4 garlic cloves (use less if preferred)
- ¾ cup grated Parmesan
- Salt & black pepper to taste
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Combine smoked paprika, garlic powder, bouillon powder, salt, and black pepper in a small bowl. Place the chicken in a bowl or zip-top bag, add olive oil, then sprinkle the seasoning over the chicken. Massage to coat all sides, cover, and refrigerate to marinate for 30 minutes or overnight.
- While the chicken marinates, cook the pasta according to package instructions. Drain and set aside.
- Place the pesto ingredients in a food processor and pulse until roughly combined, scraping down the sides as needed. Adjust seasoning and lemon to taste.
- Preheat the oven to 400°F. Heat a tablespoon of olive oil in an oven-safe skillet over medium heat. Place the chicken thighs skin-side down (or presentation-side down) and sear for 3 minutes. Flip and transfer the skillet to the preheated oven. Bake for 16–18 minutes, or until the internal temperature reaches 165°F. Let the chicken rest about 5 minutes before slicing.
- Spoon pasta into bowls, top with halved tomatoes, pieces or spoonfuls of burrata, and sliced chicken. Drizzle with the basil pesto and garnish with fresh basil. Serve immediately.
Notes
Storage
This salad is best eaten within three days when stored in the refrigerator in an airtight container. Keep burrata separate until serving to preserve texture.
Nutrition
Calories: 600.73 kcal |
Carbohydrates: 65.84 g |
Protein: 31.25 g |
Fat: 22.81 g
Mention @WorldlyTreat or tag #worldlytreat when you make it.