Pioneer Woman Caprese Chicken Pasta

Pioneer Woman caprese chicken pasta turns rigatoni, seared chicken and blistered tomatoes into a creamy, cheesy one-skillet dinner in 25 minutes. Save this easy weeknight chicken pasta dinner for family dinner, date night or a Sunday supper, because it's quick and comes with a crunchy toasted topping.

Blister the tomatoes in the hot skillet until they just start to burst, because that is what turns the pasta water into a sweet, saucy base. Cook them too gently and you end up with a thin, watery sauce that never clings to the rigatoni.

Toasting the panko in olive oil and stirring in parmesan gives every bowl a crunchy, salty topping that most caprese pastas skip. Reserving the pasta cooking water also lets you build the sauce right in the skillet, so you never need jarred marinara.

Pioneer Woman Caprese Chicken Pasta

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Course: DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

1000

kcal

Blistered tomatoes and starchy pasta water simmer into a light, juicy sauce that coats the rigatoni and tender chicken. Fresh mozzarella melts into soft pockets while the golden breadcrumbs add crunch on top.

Ingredients

• Kosher salt, to taste
  

• 1 lb. rigatoni
  

• 1/4 c. olive oil
  

• 1/3 c. panko breadcrumbs
  

• 2/3 c. grated parmesan cheese
  

• 1 lb. skinless, boneless chicken breasts, cut into 1-inch chunks
  

• Black pepper, to taste
  

• 2 pt. grape or cherry tomatoes
  

• 3 garlic cloves, thinly sliced
  

• Pinch of red pepper flakes
  

• 8 oz. bocconcini (mini mozzarella balls), halved
  

• 1/2 c. fresh basil, torn
  

Directions

• Boil the pasta: Bring a large pot of salted water to a boil, then cook 1 pound rigatoni according to the package directions for al dente. Reserve 2 cups of the cooking water before you drain the pasta.
• Toast the breadcrumbs: Heat 1 tablespoon olive oil in a large skillet over medium-low heat, then stir in 1/3 cup panko and cook for 1 to 2 minutes until golden. Scrape it into a bowl to cool, then stir in 1/3 cup parmesan and set aside.
• Sear the chicken: Wipe out the skillet, add 2 tablespoons olive oil and heat it over medium-high heat. Add 1 pound chicken chunks with salt and pepper, cook for about 3 minutes until browned on all sides, then move them to a plate.
• Blister the tomatoes: Add the remaining 1 tablespoon olive oil to the skillet over medium-high heat, then cook 2 pints tomatoes for about 1 minute until blistered. Reduce the heat to medium, add 3 sliced garlic cloves and a pinch of red pepper flakes, and cook for 30 seconds until the garlic just turns golden.
• Simmer the sauce: Pour in 1½ cups of the reserved cooking water and bring it to a boil. Then lower the heat and simmer for about 3 minutes, until the liquid reduces by half and the tomatoes begin to burst.
• Finish the chicken: Return the chicken to the skillet and cook for about 2 more minutes. It is ready once it is cooked through and coated in the tomato sauce.
• Toss and serve: Add the pasta to the skillet and toss to coat, adding a splash of the remaining pasta water if it looks dry. Take it off the heat, add the remaining 1/3 cup parmesan, 8 ounces halved bocconcini and 1/2 cup torn basil, season with salt and pepper, and toss well. Sprinkle with the panko mixture just before serving.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Lodge 10.25-inch cast iron skillet, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pasta shape for this caprese chicken pasta?

Penne, ziti or shells all work well, since they hold the chunky tomato sauce in their ridges and hollows. Just cook them to al dente and save the pasta water, because the sauce depends on it.

How do I store and reheat leftovers?

Keep leftovers in an airtight container in the fridge, but store the breadcrumbs separately so they stay crunchy. Reheat the pasta in a skillet with a splash of water to loosen the sauce, then add the crumbs at the end.

Can I make this ahead of time?

You can toast the breadcrumbs and cut the chicken a day ahead, which saves a few minutes on the night. The pasta itself is best made fresh, because the mozzarella is creamiest right after tossing.

What can I use instead of bocconcini?

Fresh mozzarella torn into small pieces works the same way, so use about 8 ounces. Cubed low-moisture mozzarella also melts nicely, though it will be a bit firmer and less creamy.

What is the most common mistake with this recipe?

Overcooking the chicken is the usual problem, since small chunks go from juicy to dry fast. Sear them for about 3 minutes, then finish them in the sauce for only 2 more minutes.