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+ servings

Caprese Chicken Pasta with Roasted Vegetables

Servings 6 servings


  • 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, 1/2 teaspoon salt and 1/4 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 1/2 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.