This dump-and-bake Caprese Chicken Pasta is the ultimate easy dinner that’s loaded with comforting flavors. With juicy chicken, tender pasta, fresh basil, and gooey mozzarella, it’s a one-dish wonder that comes together with minimal effort and maximum flavor.
I first tried this recipe on a busy weeknight when I just didn’t have the energy for a complicated meal, and let me tell you, it was love at first bite! It’s inspired by classic caprese flavors like tomatoes, basil, and mozzarella, but with the heartiness of a baked pasta dish.
Plus, the dump-and-bake method means less prep, fewer dishes, and more time to relax. Let me walk you through how to make this family-friendly dinner that’s perfect for any night of the week!
What’s Inside This Recipe?
Ingredients for Dump-and-Bake Caprese Chicken Pasta
This Caprese Chicken Pasta uses simple, everyday ingredients that come together in the most delicious way. Here’s what you’ll need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces (about 2 medium breasts)
- 1 (15 oz) can diced tomatoes with their juice (I like using canned tomatoes seasoned with garlic, basil, and oregano for extra flavor)
- 3 cups uncooked pasta, such as spiral or penne
- 1–2 garlic cloves, minced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup fresh chopped basil, divided
- 2 cups shredded mozzarella, divided
- 3 cups chicken stock
- Non-stick cooking spray
- Balsamic glaze (optional, for drizzling)
How to Make Dump-and-Bake Chicken Caprese
This Caprese Chicken Pasta is as easy as it gets just mix, bake, and enjoy! Here’s how to make it step-by-step:
1. Preheat the oven
Start by preheating your oven to 425°F. Spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy cleanup later.
2. Combine the ingredients
In your prepared casserole dish, add the chicken, canned tomatoes (with their juice), uncooked pasta, minced garlic, kosher salt, pepper, 1/2 of the fresh basil, 1 1/2 cups of the shredded mozzarella, and chicken stock.
Use a spoon to stir everything together until well combined. It’s okay if it looks a little soupy—the pasta will absorb most of the liquid as it cooks.
3. Bake covered
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 40–45 minutes. After that, remove the foil and check if the pasta is cooked to your liking.
Give everything a good stir. If the pasta still needs more time, cover the dish again and bake in 10-minute increments until the pasta reaches your preferred tenderness.
4. Add the cheese topping
Once the pasta is perfectly cooked, sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
5. Rest and garnish
Let the dish rest for about 10 minutes after removing it from the oven. This allows the flavors to meld together and makes serving easier.
Garnish the top with the remaining fresh basil, and if you’d like, drizzle on some balsamic glaze for a tangy-sweet finishing touch.
How to Serve Your Dump-and-Bake Chicken Caprese
- This Caprese Chicken Pasta dish is hearty enough to serve on its own, but if you want to round out the meal, pair it with a fresh green salad or some crusty garlic bread.
- For a classic Italian vibe, serve it alongside a glass of your favorite sparkling water with lemon.
- The melty mozzarella and vibrant basil make this casserole look as good as it tastes, so it’s perfect for both family dinners and casual get-togethers.
Storing and Enjoying Leftovers
- If you have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply place a portion in the microwave and heat until warmed through, or pop it in a 350°F oven for about 10 minutes.
- If you’d like to freeze this dish, let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Top Tips for Customizing Your Dump-and-Bake Caprese Chicken Pasta
- Pasta swaps: If you don’t have spiral or penne pasta, try bowties, rigatoni, or even elbow macaroni. Just make sure to use a sturdy pasta that can hold up to baking.
- Add veggies: Want to sneak in some extra nutrients? Toss in a handful of spinach, diced zucchini, or cherry tomatoes for a pop of color and flavor.
- Cheese options: While mozzarella is a classic, you can mix things up by adding Parmesan or swapping in provolone for a slightly sharper taste.
- Make it gluten-free: Use your favorite gluten-free pasta and double-check that your chicken stock is gluten-free to make this dish suitable for gluten-sensitive eaters.
Your Questions About Dump-and-Bake Caprese Chicken Pasta Answered
Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work just as well in this recipe. They’ll add a slightly richer flavor and stay juicy during baking.
Do I need to cook the pasta before adding it to the dish?
Nope! The beauty of this recipe is that the uncooked pasta absorbs the flavors of the chicken stock and tomatoes as it bakes, saving you an extra step.
Can I make this dish ahead of time?
Yes! You can assemble the dish up to 24 hours in advance and store it in the refrigerator before baking. Just add a few extra minutes to the bake time since it will be starting from a colder temperature.
What can I use instead of fresh basil?
If you don’t have fresh basil on hand, you can use 1–2 teaspoons of dried basil or Italian seasoning. Fresh parsley also makes a great garnish.
Is the balsamic glaze necessary?
Not at all, but it does add a lovely tangy sweetness that complements the caprese flavors. If you don’t have balsamic glaze, a drizzle of olive oil works too.
Fresh, cheesy, and full of Italian flavor!
I hope you’re as excited as I am to make this dump-and-bake Caprese Chicken Pasta! It’s a comforting, no-fuss dinner that’s sure to become a regular in your rotation.
If you give it a try, I’d love to hear how it turns out, leave a comment below or share your photos and tag me on social media.
Happy cooking, friends!
Caprese Chicken Pasta
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces (about 2 medium breasts)
- 1 15 oz can diced tomatoes with their juice (I like using canned tomatoes seasoned with garlic, basil, and oregano for extra flavor)
- 3 cups uncooked pasta such as spiral or penne
- 1 –2 garlic cloves minced
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/2 cup fresh chopped basil divided
- 2 cups shredded mozzarella divided
- 3 cups chicken stock
- Non-stick cooking spray
- Balsamic glaze optional, for drizzling
Instructions
Preheat the oven
- Start by preheating your oven to 425°F. Spray a 9×13-inch baking dish with non-stick cooking spray to ensure easy cleanup later.
Combine the ingredients
- In your prepared casserole dish, add the chicken, canned tomatoes (with their juice), uncooked pasta, minced garlic, kosher salt, pepper, 1/2 of the fresh basil, 1 1/2 cups of the shredded mozzarella, and chicken stock.
- Use a spoon to stir everything together until well combined. It’s okay if it looks a little soupy—the pasta will absorb most of the liquid as it cooks.
Bake covered
- Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 40–45 minutes. After that, remove the foil and check if the pasta is cooked to your liking.
- Give everything a good stir. If the pasta still needs more time, cover the dish again and bake in 10-minute increments until the pasta reaches your preferred tenderness.
Add the cheese topping
- Once the pasta is perfectly cooked, sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top. Bake uncovered for another 5–10 minutes, or until the cheese is melted and bubbly.
Rest and garnish
- Let the dish rest for about 10 minutes after removing it from the oven. This allows the flavors to meld together and makes serving easier.
- Garnish the top with the remaining fresh basil, and if you’d like, drizzle on some balsamic glaze for a tangy-sweet finishing touch.
Notes
This dish is hearty enough to serve on its own, but if you want to round out the meal, pair it with a fresh green salad or some crusty garlic bread.
For a classic Italian vibe, serve it alongside a glass of your favorite sparkling water with lemon.
The melty mozzarella and vibrant basil make this casserole look as good as it tastes, so it’s perfect for both family dinners and casual get-togethers.
Storing and Enjoying Leftovers
If you have leftovers (though I doubt you will!), store them in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place a portion in the microwave and heat until warmed through, or pop it in a 350°F oven for about 10 minutes.
If you’d like to freeze this dish, let it cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Top Tips for Customizing Your Dump-and-Bake Chicken Caprese
Pasta swaps: If you don’t have spiral or penne pasta, try bowties, rigatoni, or even elbow macaroni. Just make sure to use a sturdy pasta that can hold up to baking.
Add veggies: Want to sneak in some extra nutrients? Toss in a handful of spinach, diced zucchini, or cherry tomatoes for a pop of color and flavor.
Cheese options: While mozzarella is a classic, you can mix things up by adding Parmesan or swapping in provolone for a slightly sharper taste.
Make it gluten-free: Use your favorite gluten-free pasta and double-check that your chicken stock is gluten-free to make this dish suitable for gluten-sensitive eaters.
