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.
Servings: 6
Calories: 638kcal
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.
Nutrition
Serving: 1 | Calories: 638kcal | Carbohydrates: 49g | Protein: 39g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 138mg | Sodium: 409mg | Potassium: 625mg | Fiber: 3g | Sugar: 3g | Vitamin A: 988IU | Vitamin C: 14mg | Calcium: 334mg | Iron: 3mg
