Caprese Chicken Pasta

Caprese Chicken Pasta with the most incredible balsamic marinated chicken, garlic infused roasted tomatoes, asparagus and zucchini all topped with freshly grated Parmesan and mozzarella!  AKA the light, fresh taste of summer with just the right amount of cheeeeeeese!

Caprese Chicken Pasta in a bowl with two wooden serving spoons. 0

Long, long ago when I first stared Carlsbad Cravings (okay, less than 2 ½ years ago, but it feels like forever), I posted Garlic Roasted Vegetable and Lemon Basil Chicken Linguine.  I still dream about the fresh pasta with its flavor enhanced roasted vegetables so I knew it was time to give them new life but with a balsamic spin!

What is Caprese?

Caprese refers to something from or in the style of Capri, an Italian island.  Culinary speaking,  “Caprese” refers to its namesake  – Caprese Salad of fresh tomatoes, basil and mozzarella.   I loooooove fresh and bright Caprese flavors and have celebrated them in my Caprese Avocado Chicken Wraps, Caprese Chicken Salad with Asparagus, Avocado and Bacon, Caprese Pasta Salad and my Sheet Pan Caprese Chicken and Veggies.

How To Make Caprese Chicken Pasta

I used the same balsamic chicken marinade in my Caprese Chicken Salad because its my favorite balsamic marinade with hints of Dijon, lemon juice, garlic and basil but instead of just marinating the chicken in it, we reserve two tablespoons and toss it with our tomatoes, asparagus and zucchini along with some fresh garlic, olive oil and salt and pepper so not only are we in for flavor bursting chicken but flavor bursting vegetables as well.

As your vegetables roast, the tomatoes sweeten and the zucchini and asparagus turn crisp tender all while soaking in the balsamic marinade.  Now there might seem like extra marinade/olive oil when you are roasting your vegetables but that is a good thing because we are going to add the whole pan of roasted goodness – tomatoes, asparagus, zucchini and all the seasoned, roasted garlic infused olive oil to to our pasta.

Showing how to make Caprese Chicken Pasta in adding ingredients in a bowl.


Now funny story right here.  I was just taking these “pouring” shots when the buyers of our home stopped by early.  We had just signed papers the day before and they wanted to see the house one more time before they left town.  So all of these final Caprese Chicken Pasta shots are taken while I’m chatting pausing, snapping, chatting, pausing, schmoozing with the new owners.  Thank goodness for a prep-ahead pasta!

Caprese Chicken Pasta in a bowl with grilled chicken.

After you’ve tossed your pasta with your vegetables, you add enough reserved pasta water to reach desired consistency along with a splash of lemon juice and a splash of balsamic then toss with fresh parsley, fresh basil, freshly grated Parmesan and mozzarella pearls and of course your juicy Balsamic Chicken.

And then you are going to want to add extra freshly grated Parmesan.  Because you can.

Close up of Caprese Chicken Pasta in a bowl.

And there you have light, fresh, summery, Caprese Chicken Pasta with Balsamic Chicken.   A celebration of summer on your plate and in your mouth!

Caprese Chicken Pasta in a bowl with serving spoons.


Want to try this Caprese Chicken Pasta with Roasted Vegetables?


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©Carlsbad Cravings by

Caprese Chicken Pasta - this is my new favorite! the balsamic chicken is to die for and the roasted vegetables are so fresh and flavorful! The freshly grated Parmesan and Mozzarella push this over the edge - SOOO GOOD a MUST try!

Caprese Chicken Pasta with Roasted Vegetables

Servings: 6 servings

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  • 1 pound boneless skinless chicken breasts

Balsamic Chicken Marinade

Roasted Vegetables

  • 1 12 oz. pkg cherry tomatoes
  • 1 small zucchini, halved and sliced
  • 1/2 bunch asparagus, ends trimmed, cut into 1” pieces
  • 4-6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 tablespoons Reserved marinade (in directions)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1 pound linguine or thin spaghetti
  • 1 cup reserved pasta water
  • 1 tablespoon lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/4 cup loosely packed fresh parsley, chopped
  • 1/4 cup loosely packed fresh basil, chopped
  • 1 cup freshly grated Parmesan cheese, more or less
  • 1 cup mozzarella snacking balls or pearls, more or less


  • MARINADE: Whisk together all of the Balsamic Marinade ingredients in a medium bowl. Remove 2 tablespoons to a large bowl along with tomatoes, asparagus, zucchini, 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon pepper. Toss evenly to coat. Refrigerate. Add remaining marinade to a large Ziploc bag along with chicken. Marinate 2-8 hours.
  • CHICKEN: When ready to cook, let chicken sit at room temperature for 15-30 minutes. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
  • ROASTED VEGETABLES: Meanwhile, preheat oven to 400°F. Add vegetables, garlic, olive oil, reserved marinade, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. Roast for 12-15 minutes or until asparagus is crisp-tender.
  • PASTA: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
  • ASSEMBLE: Add roasted vegetables and all of the oil/juices/seasonings from the baking sheet to the pasta, along with 1 tablespoon lemon juice, 1 tablespoon balsamic vinegar, fresh parsley, and fresh basil. Add reserved pasta water (a little at a time, I used ½ cup) to reach desired consistency. Add desired amount of Parmesan and mozzarella pearls. Taste and add additional salt and pepper, and red pepper if desired.
  • Optional: Garnish with additional freshly grated Parmesan.

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  1. Anna says

    This looks SO good, but my husband cannot stand the taste or smell of balsamic vinegar. So we don’t have any. Any ideas for substitutes, or can the vinegar be omitted?

      • Laurie says

        Hi, I made this last night for company. We all loved it. Thank you. Notes I made on the printed page were: can be done with rotisserie chicken and use more veg. This is the first of many of your recipies I want to make.

        • Jen says

          Thanks so much Laurie, I’m so pleased it was a hit! I’m excited for you to explore my site!

  2. Dorothy Dunton says

    Hi Jen! I have been making mini caprese salads on toothpicks with the mozzarella pearls, grape tomatoes and fresh basil from my garden. You have elevated caprese to another level with this dish! Sounds like a perfect summer supper to me!

    • Jen says

      Hi Dorothy, your mini Caprese Salads sound absolutely adorable, not to mention delicious! Hope you love this pasta just as much 🙂

  3. Marisa Franca @ All Our Way says

    You had me at Caprese :-). There is something about grilling vegetables first that makes the flavor jump out! Great looking and sounding recipe. I really could jump right into that bowl. Have a wonderful weekend.

    • Jen says

      Hi Marisa, sorry for my delayed response as I am just getting back from Lake Powell without any service but thank you for your comment! I agree, grilled vegetables really have pumped up flavor that is just so good – my favorite way to eat vegetables :)! Thank you for always taking time to comment – you are wonderful!

  4. Susan says

    Can you estimate how many ounces of mozzarella would be needed for this recipe?

    • Jen says

      Hi Susan, I would use about 1 cup mozzarella which is about 4 oz. but I think it really comes down to personal preference – can’t go wrong with more cheese 🙂

  5. Grammy T says

    Looks wonderful. Does it keep well for the next day?

    • Jen says

      Absolutely! You will just want to add a little water before reheating. Enjoy!

  6. Crissy says

    Wow, let me just say I use a lot of your recipes and they are all great! This was absolutely fantastic! I don’t know why I have never marinated vegetables before. The chicken marinade was so delicious! The whole dish came together beautifully! It had so much flavor! I served this with homemade french bread! Can’t wait to make this wonderful pasta many more times! Thanks so much for the recipe!

    • Jen says

      This was such a wonderful comment to wake up to, thank you so much Crissy! I love hearing you are enjoying my recipes and specifically this one as I haven’t had a comment on it in while 🙂 It sounds perfect served with your homemade french bread – heaven! Thank you so much for taking the time to comment, have a great weekend!

  7. Cristy says

    You cease to amaze and please!!! I have used your recipes almost exclusively this summer and so thankful for you!!! Each day I scroll through and decide what I’m going to make. Always having on hand slices, tomatoes, corn, some cheeses etc and off I go! Greek chicken, pasta recipes, wraps, and more! Your site is like an app on my phone. I click it and then click summer recipes. I love cooking through your site!! Hope you’re having a great summer!

    • Jen says

      Hi Cristy, I was on a cruise without internet for over a week and I am all sorts of behind but thank you so much for your comment! That is awesome and humbling you use so many of my recipes and treat my site like an app! Thank you so much for taking the time to comment and make my day! I hope you are having a fabulous and delicious summer as well!

  8. Erika says

    Delicious, just like ALL of your recipes! The sauce has sooo much flavor, I was having a hard time not eating all of the marinated veggies before roasting them… I am not a great cook by any means, but your recipes make me feel like I am! We didn’t have any zucchini, so I subbed broccoli since it’s a vegetable everyone in my family likes. I only had Roma tomatoes, but they worked just fine! I will add this one to the long list of Carlsbad Cravings recipes that I use regularly! Since last summer, I have used your recipes almost exclusively, and apply your sauces to other favorites! You really make some delicious food!! Thank you!!

    • Jen says

      Thank you so much Erika for your awesome comment! I am thrilled you loved this pasta so much and have been enjoying so many of my recipes! Comments like yours keep posting fun! xo

  9. Tina says

    This looks amazing and I’m putting it all together now. I may be really tired, but I don’t see when to add the minced garlic. Am I missing this? Looking forward to dinner tonight!

    • Jen says

      Thanks for catching that Tina! It should be in step 3 tossed with the vegetables and olive oil. I’ll correct it now, thanks!

  10. Abby Zwick says

    Is the reserved marinade talked about with the roasted vegetables the 2tbsp you take out and add to veggies in step one?

  11. Renee Dietrich says

    This will be my summer go-to! It was amazing and went together really easily. My husband raved about the marinade (actually he raved about the entire dish)., I will be using it for a lot of different things.

    • Jen says

      Yay! I am so glad it’ll be a favorite this summer!