Chicken Caprese Casserole + Italian Side Salad

a serving of caprese chicken casserole being scooped out with a spatula

5 from 1 reviews

This Caprese Chicken Casserole takes the famous tomato, mozzarella, basil trio to a whole new level — it’s hearty, cheesy, and absolutely delicious!



For the Caprese Casserole:

  • 12 ounces rotini pasta
  • 2 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 tablespoons balsamic vinegar, divided
  • 1 pint cherry tomatoes
  • 16 ounces Buffalo Mozzarella pearls (may also use larger mozzarella balls cut into 1/2-inch cubes)
  • 1/2 cup thinly sliced fresh basil

For the Italian Salad:

  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 4 cups chopped romaine lettuce
  • 1/4 cup cherry tomatoes
  • 1/2 red onion, thinly sliced
  • 2 carrots, sliced


  1. Preheat the oven to 375°F.
  2. Cook the noodles according to the package instructions.
  3. While the noodles cook, add 1 tablespoon of olive oil to a large skillet on the stovetop over medium heat.
  4. Once the pan is hot, add the chicken breasts to it and sear for 4-5 minutes on each side, until the chicken is cooked through. Pull the chicken out of the pan and chop it into 1-inch pieces.
  5. Add the cooked noodles to a 9×13 inch, or other 3-quart, baking dish. Add one tablespoon of olive oil, salt, and pepper to the noodles and toss to combine.
  6. Spread the cubed chicken breast over the noodles, drizzle 2 of the tablespoons of the balsamic vinegar over the chicken, then top with the cherry tomatoes and mozzarella.
  7. Bake the casserole for 30 minutes, until the cheese is browned on top.
  8. Meanwhile, make the Italian Salad: in a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper. Put the lettuce, tomatoes, onion, and carrots in a large bowl. Pour the dressing over the salad and toss to combine.
  9. Once the casserole comes out of the oven, drizzle with the remaining 2 tablespoons of balsamic vinegar, then sprinkle the basil over top. Serve with the Italian salad.

Keywords: caprese chicken casserole