Caprese Chicken Pesto Pasta Bake Recipe | Yummly
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Caprese Chicken Pesto Pasta Bake

Legassie: "This recipe always has my picky boyfriend going b…" Read More
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Caprese Chicken Pesto Pasta Bake

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If yours is a pasta-loving family, this recipe is one you'll be enjoying all year long. The tomatoes are pan-roasted and slightly sweetened to pair perfectly with herby pesto, chicken, and fresh mozzarella. And if you made Easy Shredded Chicken Breast Hack, the recipe will come together in a snap. Just add a simple salad, and dinner is done! Note that if you'd like the pasta bake to be extra-cheesy, just go up to 1 pound of mozzarella balls. The recipe is a Yummly original created by Ashley Strickland Freeman.


  • 1 lb. penne pasta
  • 1 Tbsp. extra-virgin olive oil
  • 3 cups cherry tomatoes (or grape tomatoes, halved)
  • 3 garlic cloves (minced)
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/4 tsp. sugar
  • 3 cups cooked chicken breasts (shredded)
  • 1 cup pesto (refrigerated or jarred)
  • 8 oz. fresh small mozzarella balls (mini, ciliegine size; use 16 ounces if you'd like it extra cheesy)
  • fresh basil leaves (optional)
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    1. Bring a pot of salted water to a boil. Meanwhile, preheat the oven to 350°. Coat a 13- x 9-inch baking dish with cooking spray or oil.
    2. Cook pasta in boiling salted water according to package directions until al dente; drain.
    3. While pasta cooks, heat olive oil in a medium saute pan or nonstick skillet over medium heat. Add the halved tomatoes, minced garlic, salt, pepper, and sugar. Sauté until tomatoes begin to soften and release their juices, about 3 minutes.
    4. Gently toss together pasta, tomatoes, chicken, pesto, and mozzarella and spoon into the prepared baking dish. Cover tightly with aluminum foil.
    5. Bake until cheese melts and pasta is warmed through, 20-25 minutes. Scatter fresh basil leaves on top if you like.
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    NutritionView More

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    Calories430Calories from Fat110
    Total Fat12g18%
    Saturated Fat5g25%
    Trans Fat
    Calories from Fat110
    Total Carbohydrate61g20%
    Dietary Fiber3g12%
    Vitamin A20%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Legassie 4 months ago
    This recipe always has my picky boyfriend going back for seconds. This is very simple and easy to make with shredded store bought chicken or by poaching chicken breasts and shredding. I add crumbled bacon and try to use mozzarella pearls instead of balls since they are smaller. One of my favorite recipes!
    Reviewer Profile Image
    Autumn Waldron 6 months ago
    Easy and delicious! I added onions to the tomatoes and put balsamic glaze on top.
    Reviewer Profile Image
    Angie P. 6 months ago
    way more flavorful then I was expecting, next time I will definitely be breaking the cheese into smaller bits, that type of cheese holds it's form, even after melted. I used fresh homemade pesto, to die for! will definitely be making again!
    Reviewer Profile Image
    Paige Johan 7 months ago
    Easy to prepare. I had just made pesto from my first harvest of basil from my new herb garden & this was a perfect recipe to use a portion of that pesto. Beautiful & delicious!
    Reviewer Profile Image
    Bryan Reese 9 months ago
    It was okay. Not a lot of flavor. Would have used another cheese.
    Reviewer Profile Image
    I used tomato pesto instead of basil pesto. Came out really nice, and super easy. A little too much chicken and not enough cheese or garlic, but that's a personal preference.
    Reviewer Profile Image
    mandy a year ago
    Delicious! My whole family loved it. I followed the recipe but added extra pesto and olive oil, we like it saucy. Im definitely making this again!!
    Reviewer Profile Image
    Kristen Perlman a year ago
    This was a big hit with my family! Easy prep and fresh taste. The pesto was delicious and I used tomatoes from our garden which made it even better.
    Reviewer Profile Image
    bill a year ago
    turned out great, easy to make not alot of preparing
    Reviewer Profile Image
    lisa s a year ago
    Kids loved this and I used basil from my garden for homemade pesto. I have made this before with store bought pesto and it was just as yummy.
    Reviewer Profile Image
    Naya a year ago
    Tasted great! Didn’t have mozzarella balls so I used shredded mozzarella, still worked well. Also used peri peri chicken since I had some leftovers and the flavour was perfect! Thanks for sharing :)
    Reviewer Profile Image
    Pedersen a year ago
    Amazing recipe. It was extremely easy to make, and the taste was amazing. Would definitely recommend trying this out :)
    Reviewer Profile Image
    Megan Parker a year ago
    Even my picky eaters love this!
    Reviewer Profile Image
    Kristine o. 2 years ago
    Super delicious. Wasn't oily or too heavy at all.
    Reviewer Profile Image
    Ginger Henson 2 years ago
    Great! Was Yummly! Did not modify!
    Reviewer Profile Image
    Brittany A. 2 years ago
    Need to add more liquid to it as it’s slightly dry for my taste, but other than that I think this may become a new staple in my house even my fussy 4 year old ate two bowls of it!
    Reviewer Profile Image
    Rasaq Odele 2 years ago
    I'm definitely cooking this again but adding cheddar or some sort of cheese that melts more completely in addition to the mozzarella
    Reviewer Profile Image
    C 2 years ago
    Love it! Definitely a family favorite
    Reviewer Profile Image
    Nicole Vaughan 2 years ago
    really good! would make it again but maybe with more pesto or even a drizzle of olive oil over dish befoee putting in oven.
    Reviewer Profile Image
    Candida Gudino G. 2 years ago
    Delicious! I’m sure the family will request this again. I added artichoke hearts, red onion & arugula. His dish is hearty, flavorful and filling!
    Reviewer Profile Image
    My family loved this! A very nutritious but simple-to-make dish
    Reviewer Profile Image
    Jessica Reidling 2 years ago
    Good recipe. made a couple of tweeks but overall turned out ok. Pan seared chicken breasts in pan before cooking the tomatoes. eliminated sugar as it was not needed. and doubled the pesto as it was a little on the dry side without adding extra moisture.
    Reviewer Profile Image
    Alyssa 2 years ago
    Would make again! Using fresh ingredients from the farmers market - can’t be beat
    Reviewer Profile Image
    Stephanie Montanez 2 years ago
    OH MY YUM!! This is delicious! Both myself and my husband had seconds and my two year old approved and ate a full bowl himself (which NEVERRRRR happens)!! I didn’t use fresh basil because Walmart was out so I used ground basil. I also decided to add marinated artichoke hearts, which I sautéd with my tomatoes and garlic, I definitely recommend if you like artichokes!
    Reviewer Profile Image
    Amy E. 2 years ago
    One of my favorite casseroles EVER!!!!
    Reviewer Profile Image
    Ruby Baker 2 years ago
    Very good. Surpringly easy. Flavorful.
    Reviewer Profile Image
    Jin DU 2 years ago
    Amazing recette! Easy to make and surprisingly tasty
    Reviewer Profile Image
    Marcus Minami 2 years ago
    So easy and delicious, I used costco pesto sauce and baked Parmesan Panko crusted chicken thighs which I add on top of the pasta to make it heartier
    Reviewer Profile Image
    Corey Lyn 2 years ago
    So easy and yummy! Definitely will make this again
    Reviewer Profile Image
    Christine 2 years ago
    So yummy and easy. I poached chicken to shred it and used the pearl sized mozzarella balls