Caprese Pasta

Updated at: Fri, 17 May 2024 17:58:19 GMT

Step 1

Prep Work: Combine the half and half, chicken broth, and seasonings in a medium measuring cup with a spout and set aside. Measure remaining ingredients before beginning.

Step 2

Cook the Chicken: Cut the chicken in half lengthwise to create 2-3 thinner slices. Pat dry and season each side with Italian seasoning, salt, and pepper. Dredge each side of the chicken in flour and tap off excess. Heat olive oil over medium-high heat and add the chicken. Sear on each side for about 4-5 minutes, until a golden crust has developed. Set aside and let it rest for 10 minutes, then cut into strips. (If desired, drizzle with balsamic glaze after slicing!)

Step 3

Begin heating a pot of salted pasta water while you prepare the sauce as outlined below.

Step 4

Add the wine to the same skillet that you used to cook the chicken and set the heat to medium. Let it reduce by half, about 3 minutes. Use a silicone spatula to “clean” the bottom of the pan while it simmers, this will add flavor to the sauce.

Step 5

Add the butter and garlic and cook for 1 more minute. Stir in the flour and cook for 1-2 minutes. Add the tomato paste and stir to combine.

Step 6

Add the combined half and half mixture in small splashes, stirring continuously. Bring to a gentle boil, then reduce heat to low and let it simmer while you cook the pasta to al dente according to package instructions. Drain once cooked.

Step 7

Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the tomatoes and cubes of mozzarella and stir to combine, the mozzarella doesn’t have to blend in completely, small/melty cubes throughout are fun!

Step 8

Add the drained pasta and stir to combine. Add the chicken strips and let it warm through for 2 minutes.

Step 9

Garnish with basil, whole leaves or chiffonade (shredded/finely cut). Serve!

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