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Chicken caprese pasta casserole topped with basil in a white baking dish.

Caprese Chicken Pasta Casserole


Chicken meets caprese and pasta in this delicious cheesy casserole.  Pair it with Lipton Iced Tea for a refreshing summertime meal!


  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
  • Salt and pepper, to taste
  • 1 (24-ounce) jar of your favorite marinara sauce
  • 1 (15-ounce) container ricotta cheese
  • 8 ounces mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 1 pint grape tomatoes, sliced in half, divided
  • 1 pound penne pasta, cooked al dente according to package directions and drained
  • 1/3 cup loosely packed chopped or julienned fresh basil
  • Balsamic vinegar, if desired


  1. Preheat your oven to 350 degrees F.  Spray a large casserole dish with cooking spray.
  2. Season chicken with salt and pepper.  In a large skillet, heat olive oil over medium high heat. Add cubed chicken and cook for approximately 5 minutes, stirring constantly, or until cooked thoroughly.  Set aside.
  3. In a large bowl, combine marinara, ricotta, half of the mozzarella cheese, 1/2 cup of the Parmesan cheese, half of the cherry tomatoes and salt and pepper (to taste).  Add cooked pasta and cooked chicken and gently stir to combine and coat evenly.
  4. Pour mixture into casserole dish.  Top with the remaining cheeses and evenly distribute remaining tomatoes on top.
  5. Bake for 30-35 minutes, or until cheese is bubbling.  Top with fresh basil.
  6. Drizzle with desired amount balsamic vinegar, if desired.