You don’t even have to boil the pasta for this quick and healthy Dump-and-Bake Chicken Caprese Pasta! With only 5 minutes of prep, the easy, family-friendly recipe is a fresh and fast way to get dinner on the table!
You get home at the end of the day and the last thing that you feel like dealing with is a complicated supper. You’re tired, your family needs your attention, and there are piles of laundry threatening to take over your house. Heck, you don’t even know what to make for dinner!
It’s evenings like this when I turn to simple, fresh meals that I can feel good about feeding my family — but that don’t require much effort on my part!
Classic Italian ingredients like garlic, tomatoes, basil, mozzarella and pasta come together in a one-dish casserole that you only have to stir together. There’s no need to even boil the pasta!
What is “Caprese” Pasta?
The term “Caprese” typically refers to a simple Italian salad that’s made with sliced fresh mozzarella, tomatoes, and fresh basil, and seasoned with olive oil, salt and pepper.
I borrowed the same flavors from the classic salad and transformed them into this healthy entree by adding chicken and pasta!
As the penne cooks in the oven it absorbs most of the broth and releases starches that thicken the sauce. Combined with the melted cheese, the end result is a light-yet-creamy sauce that coats the roasted chicken, vegetables, herbs and pasta.
In other words, this Dump-and-Bake Chicken Caprese Pasta is a simple (and delicious) solution for those busy evenings when you just don’t have the time, energy, or desire to worry about dinner!
Cook’s Tips – Chicken Caprese Pasta
- Some readers have noted that they found the dish to have too much broth at the end of baking. I prefer this, because when you stir the dish together it acts as a “sauce” and prevents the pasta from feeling dry or sticky. However, if you do NOT want much broth in your pan, that’s fine too. It’s a matter of personal preference. You can reduce the liquid to 2 1/2 cups for a less “soupy” final product.
- Cooking for Just Two? The recipe ingredients can easily be cut in half (or in quarters) and baked in smaller dishes. If you cut the recipe in half, use an 8-inch square baking dish. If you want to prepare just 2 servings, cut the ingredients into fourths and bake in small individual dishes. The rest of the cooking instructions remain the same.
- For an equally easy vegetarian pasta bake, try this ravioli lasagna with ricotta and spinach.
More Chicken Pasta Recipes To Try;
- Dump and Bake Chicken Pot Pie Pasta
- Dump and Bake Creamy Chicken Penne Pasta
- Dump and Bake Chicken Florentine Pasta
- Chicken Alfredo Pasta Casserole
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dump-and-Bake Chicken Caprese Pasta
Ingredients
- 2 cups diced, cooked chicken
- 1 3/4 cups halved grape tomatoes (can substitute with a can of undrained diced tomatoes)
- 12 ounces (about 3 cups) uncooked uncooked penne pasta
- 3 ½ cups low-sodium chicken broth*
- 8 ounces (about 2 cups) shredded mozzarella cheese, divided
- ½ cup chopped or torn fresh basil leaves divided
- 2 teaspoons minced garlic
- ½ teaspoon salt
Instructions
- Preheat oven to 425F (220C). Spray a 9 x 13-inch baking dish with cooking spray.
- In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt.
- Cover the dish tightly with foil and bake for 40 minutes.
- Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
- Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender).
- Garnish with remaining basil leaves just before serving.
Oh this is such a pretty dish, Blair! I love caprese ANYTHING, so I need to make this. That melty cheese and fresh flavors sounds so good! And I love the ease of it, too! Perfect for the summer!
Totally! You’re the caprese queen, Gayle! You have so many great ideas on your blog!
Thanks for the suggestions for cutting down the number of servings.
You’re welcome! Glad that you found it helpful, Suzie! 🙂
I really want to try this but I live alone, so I just wanted to know if you could freeze it for when if family came.
Hi, Julie! I know that some readers have had good luck with freezing these casseroles, but I find that the dump-and-bake meals are best enjoyed right after you cook them. They seem to dry out and the texture just isn’t as good when they’re reheated. Just my personal opinion, though! 🙂
This looks wonderful. Once my tomatoes are ripe, I’ll be able to use fresh tomatoes and basil from our garden to make this.
Thanks, Erlene! You’re right — I always think of Caprese recipes when summer rolls around!
Can i add shrimp instead of chicken and when should i add it at the beginnng or towarss the end?? i would be using extra large raw shrimp>?? Thanks=
Hi, Gloria! Absolutely. The shrimp will work well. I would wait to add it at the end. The raw shrimp will only need about 10 minutes in the oven (maybe up to 15 if they’re really large). Keep a close eye on them because you don’t want them overdone or they’ll get rubbery and chewy. 🙂
Love those easy peasy recipes, especially as we are heading into the nice weather. Looks delicious. Wishing you a very Happy mother’s Day Blair! Take Care
Simple and delicious! I loveeee basil and tomato paired with cheese! <3
I hope you had a lovely Mother's Day Weekend!
Hi, Kristy! I agree — it’s the perfect combination! xoxo
I made this over the weekend and we loved it. It almost tasted better the 2nd day! i did use a sprinkle of basil seasoning instead of basil leaves, but otherwise followed the recipe.
I’m so glad you put the nutritional information at the end of your recipes. I’m trying to track my calories on myfitnesspal.com, so added in your recipe.
Thanks!
That’s great, Megan! I’m so glad that you enjoyed it, and thank you for letting me know! 🙂
Can you use raw chicken since it’s cooking for 40 minutes, or does that affect it somehow?
Hi, Mira! Yes! You can definitely use raw chicken. I would just make sure that it’s diced into bite-sized pieces so that it cooks within that 40 minute period. 🙂 Let me know how it goes!
Hello Blair, I made the Dump and Bake Chicken Caprese Pasta. It was dee-licous. My husband and I really enjoyed it. We like the fact that everything is done in one pan. We couldn’t wait to have it again the next day. I took your suggestion and bought a rotisserie chicken to prep ahead and it worked out perfect! Looking forward to trying some of your other recipes. I also enjoy reading your week in meals too. Thank you for the great recipes. I will definitely be making this again soon.
That’s great to hear, Annette! I’m so glad that you and your husband enjoyed the meal. Isn’t the rotisserie chicken such an easy shortcut?!
Thank you for letting me know, and have a great week!
If you do not use a rotisserie chicken, how do you typically cook your chicken before making this dish?
Hi, Lyndsey! I really use just about any cooked chicken that’s easy at the time. Leftover grilled chicken works, frozen or refrigerated cooked chicken works (like the kind that Perdue and Tyson make), or I sometimes roast chicken breast in the oven on my own. You can also boil it.
If you prefer to cook your chicken at home, I use raw chicken tenders (breast meat is fine too, but the tenders cook faster). My preferred cooking method is to place the chicken tenders in a baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat. Cover with foil and bake in a 400 degree oven for about 30 minutes (or until chicken is cooked through). Allow to cool before chopping and using in the recipe.
Could this be made in a slow cooker?
Hi, Jen! Yes! I think that it would work really well in a slow cooker, although I have never tried it myself. I wouldn’t know how long the pasta would take to cook without testing it first. If you give it a shot, I would start with about 3-4 hours on low, check it, and then just keep an eye on the pot until the pasta is tender. 🙂
I have twins so I am always looking for quick and easy dishes. But I love a pretty colorful dish on the table, and this is perfect for that! Thank you!
Thanks, Abi! I agree — it meets all of the important criteria (quick, easy, colorful)! 🙂 Good luck with your twins!!
Found this on Pinterest and made it tonight. It was fabulous! Definitely going on my Pinterest tested and approved board!
Hi, Renee! That’s great! I’m so glad that you enjoyed it. Thanks for sharing on Pinterest, too! 🙂
Hi Blair, Thank you for sharing this recipe; it sounds delicious! Do you know if it freezes well?
Hi, Mary! I don’t know for sure, since I’ve never actually tried freezing it myself. I definitely would not freeze it before baking. If anything, you could try freezing it after it’s baked and cooled. I can’t promise that the texture of the pasta or veggies will be the same, but it would probably be okay. 🙂
Can you use another cheese if you don’t have mozzarella?
Hi, Sadie! Absolutely! Use whatever you’ve got! 🙂
Quite literally the most boring thing I have ever made. Don’t waste the ingredients
I agree, way too soupy. Too much broth.
Thanks for that feedback, Marlene! I will make a note in the recipe card.
You mentioned a can of tomatoes if you didn’t have the fresh ones. What size would you recommend? Thanks for a great looking recipe.
Hi, Colleen! I would use a 15 ounce can. 🙂
I’m making this tonight! I’m super excited! We’re a huge pasta family, and we also love anything with basil or pesto, so I’m sure this will be a huge hit! I can’t wait for it to come out of the oven!
That’s wonderful, Alexis! Enjoy!
Divine! This is my 2nd time making this!
Yay! So glad that you enjoyed it, Kate! Thank you for letting me know! 🙂
Delicious! I used fresh mozzarella and added a couple handfuls of chopped spinach.
Hi, Stacie! Your additions sound perfect! So glad that you enjoyed it! 🙂
Delicious Recipe, Thanks for informative post.