Chicken Caprese Pasta Salad With Balsamic Glaze

This is my go-to summer pasta salad recipe, but really I eat it year-round because it is so good and quick – and my whole family loves it!

Prep Time15

Cook Time25

Total Time40

Course: Dinner

Cuisine: Italian

Keyword: chicken dinner, pasta

Servings: servings

Calories: 692kcal

Author: Laura

Cook the pasta according to the package in a large pot of salted water. Reserve 1/4 cup of pasta water before draining.
Mix the balsamic vinegar and brown sugar in a small pot and stir well. Cook on medium-high heat for 15 minutes, or until syrupy.
While pasta and balsamic vinegar cook, dry the chicken and cut into 1/2 inch cubes—season with dried basil, salt and pepper to taste.
Heat a large non-stick pan on high heat and add half the olive oil.
Add the chicken to the pan and cook for 3-4 minutes on each side, until cooked through. Transfer chicken to a plate and set aside.
Add the rest of the olive oil to the pan and heat to high heat. Add the garlic and cook until fragrant, about 30 seconds.
Add the halved tomatoes to the pan and salt and pepper to taste. Cook the tomatoes until soft and tender, 5-6 minutes.
Once the pasta is drained, add the chicken, tomatoes, mozzarella pearls and fresh basil to the pasta. Stir until well combined and serve warm.
Drizzle with balsamic glaze, if desired.

If I don't have time to make the glaze, I like to keep this balsamic glaze in my fridge when I'm in a pinch!