Chicken Caprese Pasta With Arugula

This dish so is easy and delicious. I love making different versions of this recipe all the time. In my house, we love pasta, every possible way you can think of, so coming up with new recipes is always fun. I thought about how much we love tomatoes, fresh mozzarella, basil, and pasta. It just made sense, to add chicken, for a one-pot meal.

Roasting chicken, bone-in and skin-on, really intensifies the flavor and locks in the juices. This is my Chicken Caprese Pasta With Arugula.

Olive Oil



Photo May 13, 2 43 19 PM


grape tomatoes

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Shredded Rotisserie Chicken


Chicken Broth


Sweet Basil (2)

fresh basil


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Prep Time: 5 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, 1 rondeau pan (large deep-sided frying/braising pan), colander spoon (colander), 1 (6-quart) saucepot

Ingredients For Roasted Chicken:
2 bone-in skin-on chicken breasts
1/4 cup of olive oil
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

2 1/2 cups of roasted chicken, bones and skins removed and shredded
1 pound of mini Farfalle (mini bowties)
1/3 cup of good olive oil
1 tablespoon of red pepper flakes
6 garlic cloves, sliced
2 pints of grape tomatoes, halved
1 cup of chicken broth, unsalted
2 cups of starchy pasta cooking liquid
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 1/2 cups of fresh arugula leaves
1/4 cup of fresh basil leaves, roughly chopped
1 (8-ounce package, 2 (4-ounce) balls) of fresh mozzarella 1 1/2 inch dice

Directions For Roasting Chicken:
Preheat oven to 350-degrees F.
Start by placing two chicken breasts on a rimmed baking sheet pan. Using your hands rub olive oil over each chicken breast. Sprinkle with Kosher salt and fresh ground black pepper. Roast for 35 to 40 minutes. Allow the chicken to cool down enough before removing both the skin and bones. Shred the chicken, transfer to a bowl, and set aside.

In a cold rondeau (deep-sided frying/braising pan) add 1/3 cup of olive oil. I know that sounds like a lot, but remember this is the base for our sauce. To the olive oil, add the red pepper flakes and sliced garlic. Turn the heat to low allowing the oil to infuse the flavors from the garlic and chili flakes. Slowly heat the oil, making sure to watch it carefully, so the garlic slices don’t brown or burn about 10 minutes.

Once you start to smell the aroma of the garlic add the halved grape tomatoes. Season with Kosher salt and fresh ground black pepper. Turn the heat up to medium-low and simmer, stirring occasionally, until the tomatoes just start to break down. This will be the sauce for this dish.

Add the shredded chicken and chicken broth, stirring occasionally, simmer for another 15 minutes.

In a large pot of boiling salted water, drop the pasta. Cook for 10 to 12 minutes until al dente.

Meanwhile dice up the fresh mozzarella, set aside,

Using a colander spoon (drain pasta into a colander) transfer the pasta to the pan containing the chicken and tomatoes. Add two cups of the starchy pasta cooking liquid, the fresh basil leaves, and arugula. Remove the pan from the heat, stir together allowing the arugula and basil to wilt.

Finally add the diced mozzarella, gently toss to combine.

To serve, I like to take the pan right to the table and serve it family-style. There you have it, my Chicken Caprese Pasta With Arugula.