Chicken Caprese Pasta

Check ingredients as you prepare them. These checks stay on this page.

• 8 oz penne pasta
  Ingredient note

  Source: 8 oz. penne pasta
• 2.5 tablespoons olive oil
  Ingredient note

  Source: 2.5 tablespoons olive oil
• 1.5 lb boneless, skinless chicken breast (chopped into 1-1.5 inch chunks)
  Ingredient note

  Source: 1.5 lb. boneless, skinless chicken breast (chopped into 1-1.5 inch chunks)
• 4 cloves garlic (smashed and minced)
  Ingredient note

  Source: 4 cloves garlic (smashed and minced)
• 1 teaspoon kosher salt (separated)
  Ingredient note

  Source: 1 teaspoon kosher salt (separated)
• 1/4 teaspoon pepper (separated)
  Ingredient note

  Source: 1/4 teaspoon pepper (separated)
• 12 oz cherry tomatoes (halved)
  Ingredient note

  Source: 12 oz. cherry tomatoes (halved)
• 1.5 tablespoons balsamic vinegar
  Ingredient note

  Source: 1.5 tablespoons balsamic vinegar
• 1/4 cup dry white wine
  Ingredient note

  Source: 1/4 cup dry white wine
• 2 tablespoons unsalted butter
  Ingredient note

  Source: 2 tablespoons unsalted butter
• 8 oz mozzarella balls (halved)
  Ingredient note

  Source: 8 oz. mozzarella balls (halved)
• 1 cup fresh basil chopped
  Ingredient note

  Source: 1 cup fresh basil chopped
• As Needed Black pepper
  Ingredient note

  Required by source directions; authorized salt/pepper exception.

1. First, fill a large pot with water and bring it to a boil over high heat. Add penne pasta and cook until the pasta is al dente. Strain the pasta and set it aside until later.
2. Heat olive oil in a large Dutch oven over medium/high heat.
3. When olive oil is fragrant, add the chicken, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper to the pot and cook for 4-5 minutes.
4. Next, when the chicken is partially cooked, add cherry tomatoes to the pot and cook the tomatoes, chicken, and garlic together until the tomatoes begin to stew (about 5 minutes).
5. Add the balsamic vinegar, white wine, butter, and the rest of the salt and pepper to the pot, mix well, and let the liquid reduce by half (about 10 minutes).
6. Remove the sauce from the heat and toss the noodles and mozzarella balls with the sauce.
7. Add basil to the pasta right before serving, toss, and enjoy.