Caprese Chicken with Spaghetti

This baked caprese chicken skillet with spaghetti transforms the classic Italian salad into a hearty, crowd-pleasing dinner. The combination of juicy chicken, melty mozzarella, and sweet tomatoes creates a restaurant-worthy meal that's surprisingly simple to make at home.

I first made this recipe during a busy weeknight when I needed something quick but wanted to avoid takeout. The moment my family tasted the combination of pesto-coated chicken and melty mozzarella, it immediately became our go-to dinner for both everyday meals and when entertaining friends.

Ingredients

• Boneless skinless chicken breasts: the perfect protein canvas for all the caprese flavors
• Basil pesto: provides rich flavor without extra work use homemade for freshest taste
• Fresh mozzarella cheese: melts beautifully and creates that signature caprese stretch
• Tomatoes: both sliced and cherry varieties add sweetness and acidity
• Extra virgin olive oil: enhances the Mediterranean flavors look for cold-pressed
• Balsamic vinegar: adds the perfect finishing touch choose aged for best flavor
• Spaghetti: creates a substantial base that soaks up all the delicious juices
• Fresh basil: brightens the entire dish with its aromatic finish

Step-by-Step Instructions

Prepare Your Oven and Skillet:

Preheat your oven to 350°F and generously grease an oven-safe skillet with nonstick spray. Using a proper oven-safe skillet is crucial as it needs to withstand high heat and transfer seamlessly from stovetop to oven.

Season the Chicken:

Place chicken breasts in the prepared skillet and coat each piece with a tablespoon of pesto. Take your time rubbing the pesto over the entire surface to ensure maximum flavor penetration. The oils in the pesto will help keep the chicken moist during baking.

Add the Caprese Elements:

Layer each chicken breast with three slices of fresh mozzarella and several tomato slices. Arrange cherry tomatoes around the chicken in the empty spaces of the skillet. This strategic placement allows the tomatoes to burst and release their juices during cooking, creating a natural sauce.

Season and Bake:

Drizzle everything with olive oil and season with salt and pepper. Transfer the skillet to your preheated oven and bake for 20 to 22 minutes. You will know it is done when the chicken reaches 165°F internally, the cheese is bubbly and melted, and the tomatoes have softened and begun to release their juices.

Prepare the Pasta:

While the chicken bakes, cook your spaghetti in generously salted water until al dente. Drain thoroughly and toss immediately with the remaining pesto. The warm pasta will absorb the pesto flavors beautifully.

Plate and Garnish:

Divide the pesto pasta among plates and top each with a piece of the caprese chicken. Drizzle with balsamic vinegar and scatter fresh basil over everything for a bright, herbaceous finish that ties all the flavors together.

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My absolute favorite part of this recipe is watching the mozzarella get golden and bubbly in the oven. I remember the first time I made this for my sister who claimed she did not like chicken breast. After one bite of this juicy pesto-infused version, she immediately asked for the recipe and now makes it regularly for her own family.

Make-Ahead Options

The chicken can be prepped with pesto up to 24 hours ahead and stored covered in the refrigerator. Simply add the cheese and tomatoes right before baking. This makes dinner assembly lightning-fast when you are short on time. You can also fully cook the dish and reheat individual portions at 325°F until warmed through, making it perfect for meal prep.

Ingredient Substitutions

This recipe welcomes adaptation based on what you have available. Boneless chicken thighs make an excellent substitute for chicken breasts, just add about 5-7 minutes to the cooking time. No fresh mozzarella? Regular shredded mozzarella works in a pinch. For a lighter version, try whole wheat or zucchini noodles instead of traditional spaghetti.

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Serving Suggestions

While this dish is a complete meal on its own, a simple green salad dressed with lemon vinaigrette makes the perfect accompaniment. For a truly impressive spread, serve with garlic bread for soaking up all the delicious tomato and cheese juices that collect in the skillet. A chilled glass of Pinot Grigio or Sauvignon Blanc completes the Italian-inspired meal experience.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this dish! Just adjust the cooking time accordingly as thighs typically take longer to cook than breasts. Aim for an internal temperature of 165°F to ensure they're fully cooked.

→ Is homemade or store-bought pesto better for this dish?

Both work well! Homemade pesto offers fresher flavor and customization options, but a good quality store-bought pesto is perfect for convenience and still delivers excellent results.

→ What can I substitute for spaghetti?

Any pasta shape works well, including penne, fettuccine, or rotini. For a lighter option, try zucchini noodles, spaghetti squash, or serve the chicken over a bed of mixed greens.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through (about 10-15 minutes) or microwave individual portions. The pasta may benefit from a splash of water when reheating to restore moisture.

→ Can I prepare any elements ahead of time?

Yes! You can prepare the chicken with pesto, cheese and tomatoes in the skillet and refrigerate for up to 24 hours before baking. When ready to cook, allow the skillet to come to room temperature for 15 minutes before placing in the oven. Cook pasta fresh for best results.

→ What sides pair well with this dish?

A simple green salad with balsamic vinaigrette complements this meal perfectly. Garlic bread, roasted vegetables, or steamed broccoli also make excellent accompaniments to round out the dinner.