Sheet Pan Chicken Caprese Pasta

5 from 9 votes

Sheet Pan Chicken Caprese Pasta

This sheet pan chicken Caprese pasta takes everything you love about the classic Caprese combo and turns it into a satisfying pasta dinner. It’s fresh, fast and packed with flavor.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Meals

Cuisine: Italian

Keyword: chicken, sheet pan

Servings:

Author: Bella Bucchiotti

Equipment

Ingredients

1 Pound spaghetti
2 Pounds chicken tenderloins or breast
2 Pints cherry tomatoes
½ Cup basil fresh leaves
1 Cup bocconcini fresh mozzarella balls
¼ Cup olive oil extra virgin
¼ Cup balsamic vinegar
1 Tablespoon Italian seasoning
5 Cloves garlic minced
1 Teaspoon peppercorns cracked
parmesan cheese freshly grated, for garnish
nonstick cooking spray for greasing

Instructions

Preheat the oven to 375°F.
Cut chicken into 1-inch pieces.
Place chicken into a large mixing bowl. Combine with the mozzarella balls, olive oil, balsamic vinegar, Italian seasoning, minced garlic, and peppercorns. Add the tomatoes and half the basil and toss to coat.
Lightly spray a baking sheet with non-stick cooking spray. Spread chicken Caprese mixture evenly over the sheet. Ensure the mozzarella balls are well spaced out, or else they will melt together.
Place into the oven and bake for 35 minutes.
Meanwhile, cook the spaghetti following the directions on the pack, then drain and keep warm.
Pour sheet pan chicken and tomatoes mixture into the spaghetti and stir. Garnish with remaining fresh basil and parmesan flakes and serve immediately.

Notes

Space out the cheese: This prevents bocconcini from melting into one blob.
Use fresh basil: It adds the best flavor and looks beautiful on top.
Toss gently: Combine everything just enough to coat the pasta evenly.

Nutrition

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