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a serving of caprese chicken casserole being scooped out with a spatula
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4.92 — Votes 12 votes

Chicken Caprese Casserole + Italian Side Salad

This Caprese Chicken Casserole takes the famous tomato, mozzarella, basil trio to a whole new level -- it’s hearty, cheesy, and absolutely delicious!
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 - 6 servings
Author: Cassy Joy Garcia

Ingredients

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 breast
  • 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

Instructions

  • Preheat the oven to 375°F.
  • Cook the noodles according to the package instructions.
  • While the noodles cook, add 1 tablespoon of olive oil to a large skillet on the stovetop over medium heat.
  • 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.
  • Add the cooked noodles to a 9x13 inch, or other 3-quart, baking dish. Add one tablespoon of olive oil, salt, and pepper to the noodles and toss to combine.
  • 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.
  • Bake the casserole for 30 minutes, until the cheese is browned on top.
  • 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.
  • 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.

Nutrition

Calories: 751kcal | Carbohydrates: 56.5g | Protein: 51.2g | Fat: 35.1g | Saturated Fat: 12.8g | Cholesterol: 142.5mg | Sodium: 954.7mg | Fiber: 4.6g | Sugar: 10.3g