A SERIOUSLY Delicious Caprese Chicken recipe with Pasta One Skillet Meal. Pesto, Tomato & Mozzarella are Stuffed into these pan seared chicken thighs before pan searing in the skillet. The pasta cooks in the same pan with an amazing Parmesan Sauce. This dish will quickly become part of your regular dinner rotation. Enjoy!

Caprese Chicken Recipe with One Pot (Skillet) Pasta

Our amazing caprese chicken comes together with pasta and parmesan sauce all in one skillet. We start with seasoned chicken thighs and then stuff them with pesto, tomato and mozzarella. These ingredients give all the traditional flavors Caprese is known for. 

What is Caprese

Caprese is a term used to describe an Italian salad of fresh mozzarella, sliced tomato and fresh basil usually finished with olive oil drizzle. It is not a salad with lettuce and such. The word has come to be used in many recipes for all sorts of preparations. Most commonly the caprese bruschetta, a bread appetizer. In one pot pasta recipe we used pesto instead of just basil to amp it up. It worked!

What Pasta is Used for Caprese Chicken Skillet

For this particular recipe I chose to use the Barilla Pronto pasta. It is specially made to require no pre-boiling and cook perfect in a dish like this. However, I have made plenty of no-boil pasta dishes, including lasagna with regular pasta.  The only difference may end up being a longer cook time is needed or larger amount of liquid. If choosing regular pasta, I recommend angel hair, it is smaller and cooks faster.

The dish is loosely based off my chicken pesto caprese bruschetta recipe and parmesan mac and cheese. Instead of using multiple pans and finishing in the oven, additionally this dish is ready in 40 minutes and uses one pan. It is the perfect combination of kid friendly and grown up taste!

Making the Recipe (Full Recipe Card Below)

Serves 3-6 : depending on size of appetite

• 1 jar Barilla Pesto Sauce
• 3 boneless skinless chicken thighs
• 1 tomato, sliced
• Fresh mozzarella
• Italian blend seasoning
• Salt & Pepper
• Olive Oil
• Barilla Pronto or Angel Hair Pasta
• Butter
• Flour
• Parmesan cheese
• Garlic
• Full Fat Milk or Half n Half (anything less will curdle)
• Chicken Broth

Stuffing the Chicken 

1. Slightly pound out each chicken thigh. I usually place them in a zip top bag , use whatever you have on hand to pound them.
2. Brush pesto sauce onto the chicken ( however, to avoid cross contamination- add the sauce to a prep bowl, do not brush from the jar).
3. Top with a slice of tomato and mozzarella cheese.

Pan Seared Chicken Thighs

After stuffing, roll the chicken thighs secure with toothpick if needed, however mine didn't. Heat a skillet Sear the chicken thighs until sauteed and browning, about 3-5 minutes each side. Cover and let cook until chicken reaches 165 degrees. Remove chicken thighs from skillet, afterward return skillet to heat. 

The Pesto Parmesan sauce for this One Pot Pasta

Melt butter in the same skillet over medium heat, add garlic.

Stir in the flour until cooked out.

Whisk in milk or cream, bring to a boil. Reduce to simmer. Add Parmesan cheese. Sauce will begin to thicken.

Add chicken, pasta and a few scoops of Pesto sauce.

Cover and simmer for about 10 minutes or until pasta is al dente. It basically should have a bite, but not stick to your teeth. Stir often. 

Finish pan fried chicken thighs and pasta with cherry tomatoes and fresh basil!

More Amazing Dinner Ideas

• Unstuffed Cabbage Roll Casserole
• One Pot Sesame Chicken Meatballs
• Slow Cooker Beef Tips with Gravy (Easy IP Method Too)

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