# Creamy Caprese Chicken Pasta

> Basil cream sauce with fresh tomatoes, spinach, and parmesan over penne

Recipe page: https://goodguteats.com/recipes/creamy-caprese-chicken-pasta/

- Makes: 4 servings, 1 bowl each
- Category: Main course
- Cuisine: Italian
- Methods: Non-Stick, Stainless Steel

## Non-Stick

Total time: ~47m.

### Nutrition

Per serving, estimated from the ingredients: 718 calories, 45 g protein, 74 g carbs, 26 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 12 oz Pasta (Generic)
- 1 lb Chicken Breast (Generic)
- Salt
- Black Pepper
- 2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 3 Green Onion Tops
- 1 Lemon
- 1 tbsp Basil Paste
- 1 cup Chicken Broth
- 1 cup Half-and-Half
- ½ cup Parmesan Cheese
- 4 cup Spinach
- 8 Tomatoes
- ¼ cup Fresh Basil

### Steps

1. Cook 12 oz Pasta in generously salted boiling water per package directions until al dente. Reserve 1 cup pasta water before draining. (~10m)
2. Season 1 lb Chicken Breast with Salt and Black Pepper on both sides. (~1m)
3. Heat 2 T Olive Oil in a large non-stick skillet over medium-high. (~2m)
4. Cook Chicken Breast until golden and cooked through (165°F). (~11m)
5. Rest Chicken Breast. (~5m)
6. Slice against the grain. (~1m)
7. Reduce heat to medium and melt 1 T Butter. (~1m)
8. Add sliced 3 Green Onion Tops (green tops only), 1 Lemon zest, and 1 T Basil Paste. (~1m)
9. Stir until fragrant. (~1m)
10. Pour in 1 C Chicken Broth, scraping up any browned bits. Simmer until reduced by half. (~3m)
11. Stir in 1 C Half-And-Half and simmer gently until slightly thickened. (~4m)
12. Remove from heat. (~1m)
13. Stir in ½ C Parmesan Cheese until melted and smooth. (~1m)
14. Add 4 C Spinach in handfuls and stir until wilted. (~2m)
15. Toss in Pasta, sliced Chicken Breast, and a splash of reserved pasta water until sauce clings to the noodles. (~2m)
16. Fold in quartered 8 Tomato and top with torn ¼ C Fresh Basil. (~1m)

## Stainless Steel

Total time: ~49m.

### Nutrition

Per serving, estimated from the ingredients: 745 calories, 46 g protein, 75 g carbs, 29 g fat, 4 g fiber.

### Ingredients (for 4 servings)

- 12 oz Pasta (Generic)
- 1 lb Chicken Breast (Generic)
- Salt
- Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Pine Nuts
- 1 tbsp Unsalted Butter
- 3 Green Onion Tops
- 1 Lemon
- 1 cup Chicken Broth
- 1 tbsp Basil Paste
- 1 cup Half-and-Half
- ½ cup Parmesan Cheese
- 4 cup Spinach
- 8 Tomatoes
- ¼ cup Fresh Basil

### Steps

1. Cook 12 oz Pasta in generously salted boiling water per package directions until al dente. Reserve 1 cup pasta water before draining. (~10m)
2. Pat 1 lb Chicken Breast dry and season with Salt and Black Pepper on both sides. (~1m)
3. Heat 2 T Olive Oil in a large stainless steel skillet over medium-high until the oil shimmers. (~2m)
4. Lay the Chicken Breast away from you and sear until deep golden on both sides, flipping once. Pull at 163°F. (~10m)
5. Rest Chicken Breast. (~5m)
6. Slice against the grain. (~1m)
7. Toast 2 T Pine Nuts in a small dry pan over medium heat, shaking frequently, until golden. (~3m)
8. Remove onto a plate. (~1m)
9. In the same skillet with the fond, melt 1 T Butter over medium heat. (~1m)
10. Add sliced 3 Green Onion Tops (green tops only) and 1 Lemon zest, stir until fragrant. (~1m)
11. Pour in 1 C Chicken Broth and scrape up all the browned bits with a wooden spoon. Simmer until reduced by half. (~3m)
12. Stir in 1 T Basil Paste, then 1 C Half-And-Half. Simmer gently until slightly thickened. (~4m)
13. Remove from heat. (~1m)
14. Stir in ½ C Parmesan Cheese until melted and smooth. (~1m)
15. Add 4 C Spinach in handfuls, stirring until wilted. (~2m)
16. Toss in drained Pasta and sliced Chicken Breast. Add reserved pasta water a splash at a time until the sauce clings to the Pasta. (~2m)
17. Fold in quartered 8 Tomato gently. Top with torn ¼ C Fresh Basil and toasted pine nuts. (~1m)

The stainless steel method builds a golden fond (those caramelized bits stuck to the pan) that dissolves into the sauce for much deeper flavor.

Recipes, not medical advice.