Rosa Chicken Caprese Pasta

This rosa chicken caprese pasta recipe is my preferred way to combine my favorite flavors - traditional red spaghetti sauce and Alfredo sauce. Use your favorite pasta and this is the perfect dinner!

Course Dinner | Lunch

Cuisine Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 675.2kcal

Author Jenny Bullistron

Equipment

Stainless Steel Skillet with Glass Cover - 12 Inch - Induction Compatible - 30 x 6.8 cm - Multipurpose Use for Home Kitchen or Restaurant - Chef’s Choice
One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More

Ingredients

1 tablespoon extra virgin olive oil
1 pound chicken breast about 2 pieces cut in half
1 teaspoon salt
½ teaspoon black pepper
1.5 cups pasta sauce
1 cup Alfredo sauce
1 pint cherry tomatoes
7 ounces fresh mozzarella cut into small pieces
2 tablespoons finely chopped basil
½ pound pasta cooked al dente

US Customary - Metric

Instructions

Heat a large pan over medium-high heat and add olive oil to pan.
Season the chicken with salt and pepper on both sides.
When the oil is hot, add the chicken breasts. Cook for 5-7 minutes on both sides, until the chicken reaches an internal temperature of 165°F. Remove the chicken from the pan and set aside.
Add the Traditional Red Pasta Sauce and the Alfredo Sauce. Stir well to combine. Bring to a boil and then reduce heat so the sauce simmers.
Add the cherry tomatoes, fresh mozzarella pieces, and chopped basil to the sauce. Stir occasionally and cook for 10 minutes, or until the cheese melts.
Add the cooked pasta and mix into the sauce and caprese mixture until the noodles are completely covered in sauce. Turn off heat.

Video

Notes

To serve, divide the pasta onto four plates and top each plate with a cooked chicken breast.

Garnish with additional fresh basil and black pepper if desired.

Nutrition