Chicken Caprese Salad with Creamy Basil Pesto is quick, flavorful, and ideal for any occasion. Serve it with a glass of your favorite wine to elevate the experience.
The creamy basil pesto used here also works wonderfully as a sauce for chicken pesto flatbread pizza. Pair the salad with a refreshing limonata cocktail for a bright, balanced meal.
Why make this recipe?
This Caprese chicken pasta salad is easy to prepare, versatile, and satisfying. It brings together juicy chicken, creamy burrata, al dente pasta, ripe tomatoes, and a bright basil pesto for a balanced and flavorful dish.
Among burrata recipes, this salad stands out for its simplicity and clean flavors. It works equally well for lunch, weeknight dinners, or entertaining. If you want a slightly different twist, try it with an asparagus basil pesto for a new flavor profile.
Ingredients
- Pasta: Casarecce is used here, but any short pasta with grooves works well to hold tomato juices and pesto.
- Seasoning: Smoked paprika, garlic powder, chicken bouillon powder, salt, and black pepper flavor the chicken.
- Chicken thighs: Boneless, skinless thighs provide great flavor and moisture. If using chicken breast, reduce cooking time to avoid drying.
- Olive oil: Use extra virgin or a neutral oil for cooking.
- Tomatoes: Grape or cherry tomatoes are ideal for sweetness and texture, but any ripe tomatoes will work.
- Fresh burrata: Use fresh burrata for the best creaminess; find it in the cheese or dairy section.
For the pesto:
- Fresh herbs: Basil and a touch of oregano. Substitute herbs below if needed.
- Garlic: Fresh cloves—use less if you prefer a milder garlic flavor.
- Parmesan: Freshly grated from a block for best taste.
- Extra virgin olive oil and fresh lemon juice to finish the pesto.
See the recipe card below for exact quantities.
How to make Caprese pesto pasta salad
- Marinate the chicken with the seasoning mix and olive oil.
- Cook the pasta according to package directions and set aside.
- While the pasta cooks, prepare the basil pesto.
- Place pesto ingredients in a food processor and pulse until roughly combined, then blend to your desired consistency.
- Preheat the oven to 400°F (200°C). Sear the chicken in an oven-safe skillet for a few minutes on the stovetop, then transfer to the oven and bake 16–18 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C). Let the chicken rest before slicing.
- To assemble, spoon pasta into bowls, add halved tomatoes, tear or slice burrata, and top with sliced chicken. Drizzle the creamy basil pesto over each serving and garnish with extra basil. Serve immediately.
Storage
This salad is great served cold. Store leftovers in an airtight container in the refrigerator for up to three days. Keep in mind that tomatoes and burrata release juices over time, which can make the salad soggy, so consume within a few days for the best texture.
Make-ahead tips
- Prepare the pesto, pasta, and chicken ahead and store them separately in airtight containers.
- Do not tear the burrata until just before serving to preserve creaminess.
- Reheat the chicken before serving and bring the pasta to room temperature; serve pesto and tomatoes cold or at room temperature.
Drink pairing
Which wines pair well?
This Caprese pesto salad pairs nicely with several wine styles. Consider:
- Pinot Noir: A light- to medium-bodied Pinot Noir complements the tomato and herb notes while keeping the pairing balanced.
- Chardonnay: A crisp, unoaked or lightly oaked Chardonnay pairs well with creamier components like burrata and pesto.
- Italian Merlot: A softer, light-bodied Merlot adds a velvety texture that matches the salad’s richness.
- Rosé: A dry, crisp rosé is a versatile, food-friendly choice that works well if you’re unsure which direction to take.
Equipment
Recommended tools: food processor or blender for pesto, an oven-safe skillet (cast iron grilling pan or skillet) for searing and finishing the chicken, and a medium saucepan for the pasta.
What can I substitute for basil?
If you don’t have basil, try these alternatives that still deliver fresh herbal flavor:
- Parsley: Clean and herbaceous, a great substitute for basil.
- Mint: Use sparingly—mint adds brightness but can be strong.
- Cilantro: Citrusy and aromatic, suitable in some variations.
- Arugula: Peppery notes can mimic basil’s bite; pair with nuts to balance flavors.
- Spinach: Earthy and mild, good for adding body to a pesto-style sauce.
Basil Pesto: FAQ
Yes—jarred pesto works well and can be added directly to the salad without cooking. If substituting dried basil in a Caprese salad, try dried oregano, Italian seasoning, tarragon, or sage; expect a slightly different flavor profile but still pleasant results.
PEACE & LOVE
Maureen
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📖 Recipe
Chicken Caprese Salad with Creamy Basil Pesto
Equipment
- Food processor or blender
- Mixing bowl
- Cast iron grilling pan or any skillet
Ingredients
- 1 pack pasta shell (I used Casarecce)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground garlic
- 1 teaspoon chicken bouillon powder
- Salt and ground black pepper to taste (I used 1/2 tsp each)
- 4 boneless, skinless chicken thighs
- 1 tablespoon olive oil + more for cooking
- 1 cup cherry tomatoes, halved
- 4 oz fresh burrata
For the pesto
- 2 cups fresh basil, plus more to garnish
- 1/4 cup fresh oregano
- 4 garlic cloves (use less if desired)
- 3/4 cup grated Parmesan
- Salt and black pepper to taste
- 1/4 cup extra virgin olive oil
- 1 tablespoon fresh lemon juice
Instructions
- Combine smoked paprika, garlic powder, bouillon powder, salt, and pepper in a small bowl. Place chicken in a bowl or zip-top bag, add olive oil, then sprinkle the seasoning over the chicken. Massage to coat. Marinate in the refrigerator for 30 minutes or overnight.
- Cook pasta according to package directions; set aside.
- Place all pesto ingredients in a food processor and pulse until roughly combined, then blend to your preferred texture.
- Preheat oven to 400°F (200°C). Heat a little olive oil in an oven-safe skillet over medium heat. Place chicken thighs top-side down and cook for 3 minutes. Flip and transfer the skillet to the oven; bake 16–18 minutes or until juices run clear or internal temperature reads 165°F (74°C). Let rest about 5 minutes before slicing.
- Assemble bowls: spoon pasta into bowls, add tomatoes, burrata, and sliced chicken. Drizzle with basil pesto and garnish with fresh basil. Serve immediately.
Notes
This salad stores well in the refrigerator for up to 3 days. Keep components separate when possible, and add burrata and pesto at serving to preserve texture and flavor.
Nutrition (per serving)
Tools used in this recipe
Food processor / blender
Oven-safe skillet or cast iron pan
Medium saucepan for pasta