I stole this recipe for Easy Caprese Pasta Bake from sixsistersstuff.com. This quick and easy to make pasta casserole is perfect for a weeknight meal. Chicken is cooked and shredded, then mixed with cooked noodles, tomatoes, basil, chicken broth, garlic powder, garlic salt and mozzarella cheese. Next more chicken broth is poured in the bottom of casserole dish. Then the pasta mixture is added to the pan. Sliced mozzarella cheese is placed on top of the pasta, then balsamic vinegar and olive oil are drizzled on top before baking. This tasty recipe is so easy to make, anyone can make it.

Cook 3 boneless skinless chicken breasts and set aside.

Bring 4 cups of water to boil. Add 10 oz penned pasta noodles and boil for 5 minutes, then run under cool water to stop additional cooking.

Preheat oven to 375 F. Then in a bowl combine cooked noodles, shredded chicken, 1 ½ cups halved cherry tomatoes, 2 tbsp chopped basil, 1 cup chicken broth, 1 tsp garlic powder, 1 tsp garlic salt and 1 cup shredded mozzarella cheese.

Pour ¼ cup of chicken broth in the bottom of a 9×13 baking pan sprayed with non-stick cooking spray. Next add noodle mixture and spread evenly in the pan.

Top with sliced mozzarella cheese, covering the top as much as you can. Drizzle with 1 tbsp balsamic vinegar and 1 tbsp olive oil.

Bake for 30 minutes or until cheese begins to bubble and turn golden brown.

Scoop out and serve.

If you liked this recipe for Easy Caprese Pasta Bake you can try other pasta casseroles like Aunt Phil’s Stuffed Shells, Baked Ziti (Ziti al Forno), Monterey Chicken Spaghetti, Balsamic Baked Chicken with Mozzarella and Million Dollar Spaghetti.

Print

Easy Caprese Pasta Bake

This quick and easy to make pasta casserole is perfect for a weeknight meal. Chicken is cooked and shredded, then mixed with cooked noodles, tomatoes, basil, chicken broth, garlic powder, garlic salt and mozzarella cheese. Next more chicken broth is poured in the bottom of casserole dish. Then the pasta mixture is added to the pan. Sliced mozzarella cheese is placed on top of the pasta, then balsamic vinegar and olive oil are drizzled on top before baking.

Course Entree

Prep Time 20 minutes

Cook Time 30 minutes

Servings 8 people

Ingredients

• 10 oz penned pasta
• 3 boneless skinless chicken breasts cooked and shredded
• 1 ½ cups cherry tomatoes halved
• 2 tbsp fresh basil chopped
• 1 ¼ cups chicken broth divided
• 1 tsp garlic powder
• 1 tsp garlic salt
• 1 cup shredded Mozzarella cheese
• 1 cup sliced Mozzarella cheese
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375 F.
2. Bring 4 cups of water to boil. Add noodles and boil for 5 minutes, then run under cool water to stop additional cooking.
3. In a bowl combine cooked noodles, chicken, tomatoes, basil, 1 cup chicken broth, garlic powder, garlic salt and shredded mozzarella cheese.
4. Pour ¼ cup of chicken broth in the bottom of the pan.
5. Add noodle mixture and spread evenly in the pan.
6. Top with sliced mozzarella cheese, covering the top as much as you can.
7. Drizzle with balsamic and olive oil.
8. Bake for 30 minutes or until cheese begins to bubble and turn golden brown.