Chicken Caprese salad with creamy basil pesto

Why You’ll Love This Recipe

This Creamy Basil Pesto Chicken Pasta is a perfect harmony of flavors and textures. The tender, seasoned chicken thighs are paired with a rich, creamy basil pesto sauce that beautifully coats the pasta shells, creating a dish that’s both comforting and fresh. The addition of juicy tomatoes and creamy burrata cheese takes this dish to the next level, making it a satisfying meal that is sure to impress. It’s quick to prepare, full of flavor, and a fantastic option for any weeknight or weekend gathering.

Ingredients

• For the Chicken:
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon bouillon powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 bone-in, skinless chicken thighs
• For the Pesto:
  • 2 cups fresh basil leaves
  • 1/4 cup pine nuts (or walnuts)
  • 2 cloves garlic
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons heavy cream (for a creamy pesto)
• For the Pasta and Garnishes:
  • 8 ounces pasta shells (or any pasta shape you prefer)
  • 1 cup cherry tomatoes, halved
  • 8 ounces burrata cheese, torn into pieces
  • Fresh basil for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Chicken: In a small bowl, combine paprika, garlic powder, bouillon powder, salt, and black pepper. Place the chicken in a bowl or a ziplock bag, then add olive oil. Sprinkle the seasoning mixture over the chicken and massage it with both hands until all sides are well coated. Cover and refrigerate for 30 minutes, or overnight for more flavor.
2. Cook the Pasta: While the chicken marinates, cook the pasta shells according to the package instructions. Drain and set aside.
3. Make the Pesto: Place the basil, pine nuts, garlic, Parmesan cheese, and lemon juice in the bowl of a food processor. Pulse a few times until roughly mixed. With the processor running, slowly add olive oil and heavy cream to create a smooth, creamy pesto sauce.
4. Cook the Chicken: Preheat the oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium heat. Place the chicken thighs top side down in the skillet and cook for 3 minutes. Flip the chicken using kitchen tongs and transfer the skillet to the oven. Bake for 16-18 minutes, or until the chicken’s internal temperature reaches 165°F and the juices run clear. Let the chicken rest for 5 minutes before slicing.
5. Assemble the Dish: Spoon the cooked pasta into individual serving bowls. Add the halved cherry tomatoes, burrata cheese, and sliced chicken on top. Drizzle the creamy basil pesto over the pasta and garnish with fresh basil.
6. Serve: Serve immediately while warm, and enjoy!

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Marinating Time: 30 minutes to overnight
• Cook Time: 25 minutes
• Total Time: 45 minutes (including marinating time)

Variations

• Vegan Version: Skip the chicken and burrata cheese, and substitute the cream in the pesto with coconut cream or omit it altogether for a dairy-free option.
• Pasta Choices: While pasta shells work great, you can use spaghetti, fusilli, or any other pasta shape you prefer.
• Extra Veggies: Add vegetables like roasted bell peppers, zucchini, or spinach to make the dish even heartier.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of olive oil or water to loosen up the pesto sauce. You can also reheat in the microwave for about 1-2 minutes.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they will cook faster, so be sure to adjust the cooking time accordingly. Chicken breasts should reach an internal temperature of 165°F as well.

2. Can I make this dish without the burrata?

Yes, you can omit the burrata if you prefer. You can also substitute with fresh mozzarella or a sprinkle of grated Parmesan for a different texture.

3. Can I make the pesto ahead of time?

Yes, you can make the pesto ahead of time and store it in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it in small portions.

4. Can I use store-bought pesto?

Yes, store-bought pesto can be used in place of homemade pesto, but the flavor will not be as fresh and vibrant as homemade.

5. Can I add more spice to this recipe?

For extra heat, you can add a pinch of red pepper flakes to the pesto or season the chicken with chili powder before cooking.

6. Can I substitute the pine nuts in the pesto?

Yes, you can substitute pine nuts with walnuts, almonds, or even sunflower seeds if you’re looking for a more affordable option.

7. Can I use a different type of cheese instead of Parmesan?

Yes, you can use Pecorino Romano or Grana Padano for a similar flavor, or even try a vegan Parmesan if you prefer a dairy-free version.

8. Can I make this dish gluten-free?

Yes, simply use gluten-free pasta to make this recipe gluten-free.

9. Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep! Just store the components separately (chicken, pasta, pesto) and combine when ready to serve.

10. Can I freeze leftovers?

While you can freeze the chicken and pasta, the pesto sauce may lose its creamy texture when frozen. It’s best to store the pesto separately and add it fresh when reheating.

Conclusion

This Creamy Basil Pesto Chicken Pasta is a flavorful and satisfying dish that brings together perfectly cooked chicken, rich pesto, and fresh ingredients. Whether you’re serving it for a weeknight dinner or a special occasion, it’s guaranteed to impress. The balance of smoky chicken, creamy pesto, and creamy burrata makes every bite deliciously memorable. With its versatility and easy preparation, this is a recipe you’ll want to make again and again!

Chicken Caprese salad with creamy basil pesto

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• Author: Julia
• Total Time: 45 minutes (including marinating time)
• Yield: 4 servings
• Diet: Gluten Free

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Description

This Creamy Basil Pesto Chicken Pasta is a comforting, flavorful dish featuring tender chicken thighs, a rich and creamy basil pesto sauce, and fresh pasta. With juicy tomatoes and creamy burrata cheese, this dish is perfect for weeknight dinners or special gatherings. Quick to prepare and full of flavor, it’s sure to impress anyone who tries it!

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Ingredients

For the Chicken:

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon bouillon powder

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 bone-in, skinless chicken thighs

For the Pesto:

2 cups fresh basil leaves

¼ cup pine nuts (or walnuts)

2 cloves garlic

¼ cup grated Parmesan cheese

½ teaspoon lemon juice

¼ cup extra virgin olive oil

2 tablespoons heavy cream (for a creamy pesto)

For the Pasta and Garnishes:

8 ounces pasta shells (or any pasta shape you prefer)

1 cup cherry tomatoes, halved

8 ounces burrata cheese, torn into pieces

Fresh basil for garnish

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Instructions

• Prepare the Chicken: Combine paprika, garlic powder, bouillon powder, salt, and black pepper in a small bowl. Coat chicken thighs with olive oil, then sprinkle the seasoning mixture over them. Refrigerate for 30 minutes (or overnight for more flavor).

• Cook the Pasta: Cook pasta shells according to package instructions. Drain and set aside.

• Make the Pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, and lemon juice. Slowly add olive oil and heavy cream while processing until smooth.

• Cook the Chicken: Preheat the oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium heat. Brown chicken thighs on both sides, then transfer the skillet to the oven. Bake for 16-18 minutes, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.

• Assemble the Dish: Add cooked pasta to bowls. Top with halved tomatoes, burrata, and sliced chicken. Drizzle with pesto and garnish with fresh basil.

• Serve: Serve immediately while warm.

Notes

Vegan Version: Skip the chicken and burrata cheese, and substitute cream in pesto with coconut cream or omit for a dairy-free option.

Pasta Choices: Any pasta shape, like spaghetti or fusilli, works well with this dish.

Extra Veggies: Add roasted bell peppers, zucchini, or spinach for more texture and flavor.

 

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course, Pasta
• Method: Baked, Stovetop
• Cuisine: Italian