Have you ever relished a meal that plays with vibrant flavors? I fell for this Caprese Pasta Salad With Chicken when I tossed juicy grilled chicken, luscious mozzarella, zesty garlic, ripe tomatoes and aromatic basil with penne. A drizzle of olive oil mixed with balsamic glaze brings everything together beautifully.

Jump to Recipe

I’m excited to share my take on a layered grilled chicken caprese pasta salad that mixes bold flavors with the simplicity of fresh ingredients. I first boil 12 oz of your chosen pasta (penne or fusilli works best) then toss it with 1/4 cup olive oil and minced garlic to infuse every bite.

I recently grilled two boneless, skinless chicken breasts and sliced them into strips that add a hearty touch to the dish. Toss in a pint of halved cherry tomatoes, 8 oz of fresh mozzarella and a bunch of roughly chopped basil.

Don’t forget to season with salt and pepper then finish with a sweet splash of 1/2 cup balsamic glaze to tie it all together. I adore how this recipe walks the line between classic Caprese pasta salad recipes and tantalizing twists found in Caprese Pasta Salad With Chicken or even a Spiral Pasta version.

Give it a try and enjoy this flavorful mix.

Why I Like this Recipe

I really love this recipe for so many reasons. First, i think its the way all the flavors work together. the grilled chicken, fresh basil and the balsamic glaze combine to give it a super tangy and fresh taste that always hits the spot. Second, it’s pretty easy to make which is a big plus when i dont have a lot of time. all the ingredients like garlic, tomatoes, and mozzarella come together without much hassle but still taste amazing. Third, i like how the dish looks so colorful and inviting even if it’s a simple salad. it makes meals feel fun and fancy without being overly complicated. Lastly, its a healthy choice that still feels like a treat, which is something i always appreciate in a recipe.

Ingredients

Print Recipe (No Advertisments)

Pasta offers essential carbohydrates, providing energy and a satisfying, chewy base for this refreshing dish.
Chicken is lean and protein-packed, grilled until juicy and adding a savory, hearty flavor.
Cherry tomatoes burst with natural sweetness, packed with vitamins and fiber to brighten every bite.
Fresh mozzarella is creamy and soft, delivering a rich texture along with a dose of calcium.
Fresh basil adds a bright, peppery zest and subtle aroma, lifting the overall taste.
Balsamic glaze gives a sweet yet tangy finish that perfectly balances every layer.

Ingredient Quantities

12 oz pasta (penne or fusilli works best)

2 boneless, skinless chicken breasts (about 1 lb total), grilled and sliced into strips

1/4 cup olive oil

2 cloves garlic, minced

Salt and pepper to taste

1 pint cherry tomatoes, halved

8 oz fresh mozzarella (bocconcini or diced), drained

1 bunch fresh basil leaves, roughly chopped

1/2 cup balsamic glaze

How to Make this

Print Recipe (No Advertisments)

1. Start by boiling a large pot of salted water and cook 12 oz pasta until it’s al dente, then drain and set aside to cool a bit.

2. While the pasta is cooking, season your 2 boneless, skinless chicken breasts with salt and pepper and toss them in 1/4 cup olive oil and the 2 minced garlic cloves.

3. Heat up your grill over medium-high heat and grill the chicken for about 6-7 minutes per side until it’s fully cooked; then let it rest for a few minutes.

4. Once the chicken is cool enough to handle, slice it into strips.

5. In a large bowl, combine the pasta, grilled chicken strips, and 1 pint of halved cherry tomatoes.

6. Add in the 8 oz fresh mozzarella (bocconcini or diced) and 1 bunch of roughly chopped fresh basil leaves.

7. Drizzle the ingredients with 1/2 cup balsamic glaze ensuring you cover all layers evenly.

8. Gently toss the salad to mix everything without breaking up the mozzarella too much.

9. Serve your Layered Grilled Chicken Caprese Pasta Salad immediately, layering it nicely on the plate if you want that extra wow factor. Enjoy!

Equipment Needed

1. A large pot to boil the pasta in salted water
2. A colander for draining the pasta once it’s cooked
3. A grill (or grill pan if you’re indoor cooking) to cook the chicken breasts
4. Tongs for flipping the chicken on the grill
5. A sharp knife and cutting board for slicing the chicken and chopping the tomatoes and basil, plus for any additional veggie prep
6. A large mixing bowl to combine the pasta, chicken, mozzarella, tomatoes, and basil
7. Measuring cups for the olive oil and balsamic glaze measurement

FAQ

Q: Can I use another type of pasta rather than penne or fusilli?

A: Yeah, you can swap it out with rigatoni or rotini if that's what you have on hand. It still works great.

Q: How do I know when the chicken is done grilling?

A: Grilling it about 6 to 8 minutes per side should do the trick but just check its internal temperature to be sure it's fully cooked.

Q: Can I prep this salad ahead of time?

A: Sure, you can make it early. Just keep the basil and balsamic glaze separate till you're ready to serve so it doesnt get soggy.

Q: What if I dont have fresh mozzarella?

A: No worries – you can use regular mozzarella or even a nice crumbled feta for a different flavor twist.

Q: What's the best way to layer the ingredients?

A: Start with a base of pasta, then add the grilled chicken, toss in the tomatoes and mozzarella, mix in some olive oil and garlic, and finish with a drizzle of balsamic glaze and fresh basil.

Layered Grilled Chicken Caprese Pasta Salad. Recipe Substitutions and Variations

Instead of penne or fusilli, you can use rotini or even farfalle if you’re in a pinch
If you don’t have chicken on hand, trying grilled turkey breast or firm tofu can work real good
If fresh mozzarella really isn’t available, provolone or even a light cheddar can be a decent swap
If olive oil is missing, avocado oil or canola oil will do the trick
If you find no balsamic glaze, mix equal parts honey and balsamic vinegar to get a similar sweet tang

Pro Tips

1. Try not to overcook the pasta so it stays a little firm when you mix it with all the other ingredients. This helps it soak up more of the flavors from the chicken and balsamic glaze.
2. Let the grilled chicken rest for a few minutes before slicing it. This keeps it juicy and makes the salad taste way better.
3. If you like your salad extra flavorful, season the chicken a second time with a pinch of salt or pepper right before adding it to the pasta.
4. When tossing the salad, be gentle with the mozzarella so it doesn’t break up into tiny pieces and lose its creamy texture.

Layered Grilled Chicken Caprese Pasta Salad. Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. A large pot to boil the pasta in salted water
2. A colander for draining the pasta once it’s cooked
3. A grill (or grill pan if you’re indoor cooking) to cook the chicken breasts
4. Tongs for flipping the chicken on the grill
5. A sharp knife and cutting board for slicing the chicken and chopping the tomatoes and basil, plus for any additional veggie prep
6. A large mixing bowl to combine the pasta, chicken, mozzarella, tomatoes, and basil
7. Measuring cups for the olive oil and balsamic glaze measurement

Ingredients

12 oz pasta (penne or fusilli works best)
2 boneless, skinless chicken breasts (about 1 lb total), grilled and sliced into strips
1/4 cup olive oil
2 cloves garlic, minced
Salt and pepper to taste
1 pint cherry tomatoes, halved
8 oz fresh mozzarella (bocconcini or diced), drained
1 bunch fresh basil leaves, roughly chopped
1/2 cup balsamic glaze

Directions

Start by boiling a large pot of salted water and cook 12 oz pasta until it's al dente, then drain and set aside to cool a bit.
While the pasta is cooking, season your 2 boneless, skinless chicken breasts with salt and pepper and toss them in 1/4 cup olive oil and the 2 minced garlic cloves.
Heat up your grill over medium-high heat and grill the chicken for about 6-7 minutes per side until it's fully cooked; then let it rest for a few minutes.
Once the chicken is cool enough to handle, slice it into strips.
In a large bowl, combine the pasta, grilled chicken strips, and 1 pint of halved cherry tomatoes.
Add in the 8 oz fresh mozzarella (bocconcini or diced) and 1 bunch of roughly chopped fresh basil leaves.
Drizzle the ingredients with 1/2 cup balsamic glaze ensuring you cover all layers evenly.
Gently toss the salad to mix everything without breaking up the mozzarella too much.
Serve your Layered Grilled Chicken Caprese Pasta Salad immediately, layering it nicely on the plate if you want that extra wow factor. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.