Chicken Caprese Pasta Salad with Basil Pesto
This Chicken Caprese Pasta Salad is loaded with juicy seasoned chicken thighs, cherry tomatoes, creamy burrata, pasta, and a fresh homemade basil pesto. It's filling enough for dinner but still fresh and light enough for lunch.
I make it with fresh basil, oregano, Parmesan, garlic, lemon, and olive oil. It gets into all those little curves in the pasta, which is exactly what we want.
Serve the pasta salad warm or at room temperature with the chicken still juicy, and the burrata is nice and creamy.
If you love easy chicken recipes, try my Instant Pot chicken thighs next. You can also use the homemade pesto for my chicken pesto flatbread pizza. And if you're in the mood for a refreshing drink, pair it with my mint limonata cocktail.
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Reasons to Love This Recipe
- It's ready in about 30 minutes.
- Chicken thighs make it hearty enough to serve as a main dish.
- Homemade basil pesto doubles as the dressing.
- You can prepare most of the components ahead of time.
- It's just as good for lunch as it is for dinner.
Ingredients Breakdown
- Chicken thighs: I use boneless, skinless chicken thighs because they stay juicy and have plenty of flavor. Chicken breast works too, but you'll need to adjust the cooking time.
- Pasta: Casarecce is my go-to here. Its curves hold onto the pesto beautifully, but fusilli, rotini, farfalle, or penne work well too.
- Cherry tomatoes: Halved cherry or grape tomatoes add a fresh, juicy bite.
- Burrata: Creamy burrata takes the place of traditional mozzarella. Tear it into pieces just before serving.
- Chicken seasoning: Smoked paprika, garlic powder, chicken bouillon, salt, and black pepper keep the chicken simple but flavorful.
- Fresh basil and oregano: These make up the fresh herb base of the pesto. These herbs give the homemade pesto its fresh, herby flavor. If you love experimenting with pesto, try my asparagus basil pesto for another delicious variation.
- Parmesan: Freshly grated Parmesan adds a salty, nutty flavor to the pesto.
- Garlic: Fresh garlic gives the pesto plenty of flavor. Use less if you prefer a milder garlic taste.
- Extra-virgin olive oil: Helps bring the pesto together and gives it a smooth consistency.
- Lemon juice: Adds a little acidity and keeps the pesto tasting fresh.
Please refer to the recipe card for the exact measurements.
How to Make Chicken Caprese Pasta Salad
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
- Step 1: Coat the chicken thighs with olive oil and the seasoning mixture. Let them marinate while you prepare the remaining ingredients.
- Step 2: Cook the pasta in salted water until al dente. Drain and set aside.
- Step 3: Add the basil, oregano, garlic, Parmesan, olive oil, lemon juice, salt, and pepper to a food processor. Pulse until combined.
- Step 4: Sear the chicken thighs in an oven-safe skillet, then finish them in the oven until the thickest part reaches 165°F. Let the chicken rest before slicing.
- Step 5: Toss the pasta with the pesto, then add the halved cherry tomatoes and sliced chicken. Gently tear the burrata into bite-sized pieces and arrange it over the pasta. Finish with the toasted pine nuts and serve.
Pro tip
Tips for the Best Caprese Pasta Salad
- Cook the pasta just until al dente. Soft, overcooked pasta gets even softer once it's dressed.
- Let the chicken rest before slicing so all those juices stay where they belong.
- Tear the burrata just before serving rather than mixing it aggressively into the pasta.
- Don't drown the pasta in pesto right away. Start with enough to coat it, then add more as needed.
- If you're making the salad ahead, keep the chicken, pesto, burrata, and pasta separate and assemble closer to serving.
Can I Make Chicken Caprese Pasta Salad Ahead?
Yes, but I wouldn't fully assemble it too far ahead. Cook the chicken and pasta and make the pesto in advance, then refrigerate them separately. Keep the tomatoes and burrata separate as well.
When you're ready to eat, bring the pasta closer to room temperature and assemble everything with the pesto. This keeps the tomatoes from releasing too much liquid and prevents the burrata from making the pasta watery.
How to Store Leftovers
- Store leftover chicken Caprese pasta salad in an airtight container in the refrigerator for up to 3 days.
- For the best texture, store the pesto and burrata separately when possible. The tomatoes will release moisture as they sit, so this pasta salad is definitely at its best within the first couple of days.
- I don't recommend freezing it. Fresh tomatoes, burrata, and pesto aren't exactly thrilled about a trip through the freezer.
✅Recipe FAQS
Absolutely. Fresh mozzarella pearls, bocconcini, or torn fresh mozzarella all work.
Burrata is creamier, which is why I love it here, but mozzarella gives you more of that classic Caprese salad texture.
Yes. Boneless, skinless chicken breast works, but it can dry out faster than chicken thighs. Adjust the cooking time and cook it to 165°F.
Yep. Homemade pesto gives you the freshest flavor, but good-quality refrigerated pesto is an easy shortcut when you're short on time.
Short pasta shapes work best because they're easier to toss and hold onto the pesto. Casarecce, fusilli, rotini, farfalle, and penne are all good options.
You can serve it warm, at room temperature, or chilled. I prefer it warm or at room temperature so the burrata stays creamy and the pesto coats the pasta nicely.
Yes. Leftover grilled, baked, or roasted chicken makes this recipe even faster. Slice or chop it and add it when assembling the pasta salad.
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PEACE & LOVE
Maureen
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📖 Recipe
Chicken Caprese Pasta Salad with Basil Pesto
Ingredients
- 1 teaspoon smoked paprika
- ½ teaspoon ground garlic
- 1 teaspoon chicken bouillon powder
- Salt and ground black pepper to taste
- 6 boneless, skinless chicken thighs
- 12 .oz uncooked pack pasta like Casarecce, rotini, fusilli, or cavatappi
- 1½ tablespoons olive oil plus more for drizzling
- 2 cups cherry tomatoes halved
- 6 .oz fresh burrata
FOR THE PESTO
- 1 cup fresh basil leaves + plus more to garnish
- ¼ cup fresh oregano leaves
- ¼ cup pine nuts, toasted
- 4 garlic cloves use less garlic if you don't like the pungent taste
- ¾ cup roughly grated Parmesan cheese
- Salt & ground black pepper to taste
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh lemon juice from 1 large lemon
Instructions
- Combine the paprika, garlic powder, bouillon powder, salt, and black pepper in a small bowl. Place the chicken in a bowl or resealable plastic bag and drizzle with olive oil. Sprinkle the seasoning mixture over the chicken and massage until evenly coated. Cover or seal and refrigerate for at least 30 minutes or overnight.1 teaspoon smoked paprika , ½ teaspoon ground garlic , 1 teaspoon chicken bouillon powder , Salt and ground black pepper to taste, 6 boneless, skinless chicken thighs
- Cook the pasta according to the package instructions. Drain, drizzle with a little olive oil to prevent sticking, and set it aside to cool.12 .oz uncooked pack pasta
- Add all the pesto ingredients to a food processor and pulse a few times until roughly blended.1 cup fresh basil leaves, ¼ cup fresh oregano leaves, ¼ cup pine nuts, toasted, 4 garlic cloves , Salt & ground black pepper , ¼ cup extra virgin olive oil , 1 tablespoon fresh lemon juice, ¾ cup roughly grated Parmesan cheese
- Preheat oven to 400°F.
- Heat the olive oil in an oven-safe skillet over medium heat. Add the chicken thighs, top-side down, and sear for 3 minutes. Flip the chicken using kitchen tongs, then transfer the skillet to the oven. Bake for 16-18 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F. Let the chicken rest for 5 minutes, then slice against the grain for the most tender, juicy pieces.1½ tablespoons olive oil
- Toss the pasta with the pesto, then add the halved cherry tomatoes and sliced chicken. Gently tear the burrata into bite-sized pieces and arrange it over the pasta. Finish with the toasted pine nuts and serve immediately!2 cups cherry tomatoes, 6 .oz fresh burrata
Notes
- Store leftover chicken Caprese pasta salad in an airtight container in the refrigerator for up to 3 days. If possible, keep the burrata and pesto separate and add them just before serving for the best texture.
- Enjoy the leftovers cold or at room temperature. If reheating, warm the chicken and pasta separately before adding the burrata and pesto.
- I don't recommend freezing this pasta salad, as the tomatoes and burrata won't hold up well once thawed.
Wow! I can't wait to taste this Chicken Caprese Salad with Creamy Basil Pesto!:)YUM!!
it is a crowd pleaser, Jerika. I hope you enjoy it.