This Pesto Chicken Caprese Pasta is perfect for your next food prep session. It can be made ahead of time for a quick and healthy lunch or dinner that can be eaten warm or cold!
Just popping in today to share a quick and easy recipe that we’ve been loving the past couple of weeks. I’ve already made it 3 times and it will definitely continue to be a go-to this summer.
There’s something about summer that just makes me crave pesto on everything! It’s so delicious and just a little bit of it can add a big boost of flavor. I also can’t get enough tomatoes in the summer. This pasta dish is an easy way to turn chicken into a quick, flavorful dish. The best parts about it are that it can easily be made ahead of time, and the fact that it’s equally delicious both warm and cold.
That means it’s perfect for a quick dinner on a busy night OR a great option for packing in a lunch box!
Here’s how you make it:Print
Pesto Chicken Caprese Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- 1.5 cups uncooked pasta (i use elbow noodles)
- 1.5 pounds boneless, skinless chicken breasts, chopped into small, bite-sized pieces
- 2 cloves garlic, minced
- 1/2 cup onion, diced
- 2 cups cherry tomatoes
- 3 – 4 Tablespoons pesto
- 1 cup fresh mozzarella, cut into bite-sized pieces (or by the small balls & cut in half)
Cook pasta according to package directions.
Heat oil in a large pan. Add garlic, onion, tomatoes and chicken and cook over medium heat for 10 minutes or until chicken is cooked through.
Add cooked pasta, pesto and mozzarella. Stir to combine.
Use your favorite pasta shape!
To make this even easier you could use pre-cooked chicken sausage.
Serve warm or cold.
- Serving Size: serves 4-6
So easy, right?!
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