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5 from 2 votes

One Pot Chicken Caprese Pasta

A delicious one-pot pasta recipe with fire-roasted tomatoes, fresh basil, and mozzarella cheese.
Course Pasta Recipes
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 servings
Calories 336kcal


  • 2 tablespoons olive oil
  • 1 pound ground chicken
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 3 cups reduced-sodium chicken stock
  • 1 pound spaghetti I used Barilla Protein+
  • 1 onion diced
  • 1 can (14.5 ounces) diced fire-roasted diced tomatoes
  • ¼ cup roasted red bell pepper strips
  • ¼ cup fresh basil chopped, plus additional for serving
  • ¼ cup heavy cream
  • 1 cup fresh mozzarella balls Bocconcini size


  • Heat the oil in a large stockpot over medium-high heat. When the oil is hot, add the chicken and cook, stirring occasionally, until it’s browned and cooked through. Stir in the garlic and Italian seasoning and cook for a minute or two.
  • Pour in the chicken stock, pasta, tomatoes, onion, red peppers, basil, and cream. Season with 1 teaspoon kosher salt. 
  • Bring to a simmer, then reduce the heat to low and cook for 10-12 minutes, or until the pasta has soaked up most of the liquid and the sauce has thickened. 
  • When the pasta is cooked, stir in the mozzarella and garnish with additional basil.


Serving: 1serving | Calories: 336kcal | Carbohydrates: 21g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Cholesterol: 87mg | Fiber: 1g | Sugar: 3g