If you're looking for an easy, no-fail dinner that feels a little elevated, this baked Caprese Chicken Casserole delivers every time. Tender chicken, juicy tomatoes, fresh mozzarella, and basil come together in a dish that's as comforting as it is fresh. It's a tried-and-true recipe that's perfect for busy weeknights, but impressive enough to serve guests. With simple ingredients and big flavor, this is a meal you'll make over and over again.
Although this recipe is fall-inspired with fun fall leaf-shaped pasta, you can use any pasta you have on hand, and it will still turn out absolutely delicious. The classic caprese flavors are what really make this dish shine and bring it to the top of our list of favorites. If you're a fan of freshness, try the 3 Cheese Baked Caprese Dip as an appetizer, or Bruschetta Chicken or Air Fryer Chicken Parmesan for some main course ideas.
Growing up with an Italian mom, meals in my family were always centered around simple ingredients and big flavor. But like most of us, I don't always have time for complicated recipes during the week. This casserole was born out of that need, something that captures the classic Italian flavors I grew up loving, but in a way that's quick, easy, and my family loved.
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Why you'll love this recipe
- Easy weeknight dinner - Using rotisserie chicken and simple ingredients keeps the prep quick and stress-free.
- Fresh meets comfort - Juicy tomatoes and basil balance out the cheesey, baked goodness.
- Feeds a crowd - Perfect for family dinners, meal prep, or potlucks.
- Customizable - Swap pasta shapes, sauces, or cheeses to fit what you have on hand.
- Leftovers are amazing - This tastes even better the next day.
What is Caprese?
Caprese is a classic Italian combination of Fresh Mozzarella, Ripe Tomatoes, and Fresh Basil. Often, it's finished with a drizzle of olive oil or balsamic glaze. It's said that the dish is a representation of the Italian flag. Green being basil, white being mozzarella, and red being tomatoes.
For this recipe, I combined the caprese with chicken and pasta to bring a well-rounded casserole feed the whole family!
Tim's Tip: Fresh mozzarella matters; it gives that creamy, Caprese-style texture that doesn't come from shredded alone.
Ingredients
- Pasta - I used a fall pasta from Aldi's, but any short pasta will work. I suggest staying away from noodles for this recipe.
- Chicken - I used a rotisserie chicken for an easy, busy weeknight option.
- Cherry Tomatoes - Grape Tomatoes or Roma Tomatoes would work great too. Both have minimal seeds and are still sweet.
- Mozzarella Cheese - Use both fresh mozzarella balls and shredded mozzarella.
- Pasta Sauce - A Pumpkin Chipotle Sauce from Walmart was used for this, but using a tomato basil-based sauce would also be great! I love Carbone's Sauces!
- Chicken Base
- Seasonings - Salt, Garlic Powder, and Dried Basil
- Balsamic Glaze - Optional topping after baking
- Fresh Basil - Optional for garnish
How to make Caprese Chicken Casserole
Scroll down to the recipe card for exact ingredient amounts.
- Preheat oven to 350°F. Lightly shred cooked chicken.
- Cook the pasta in boiling water and strain it. Then, place cooked pasta in a large mixing bowl.
- Prepare ingredients - Mix 2 teaspoon of Chicken Base with ¼ cup of water and set aside. Crumble fresh mozzarella balls and shred the block of mozzarella. Cut cherry tomatoes in half. If using larger tomatoes, cut them into small pieces.
- In a large bowl, combine pasta, pasta sauce, a ⅓ of the shredded mozzarella, all of the fresh mozzarella, half of the cut tomatoes, chicken base mixture, salt, garlic powder, basil, and shredded chicken. Mix lightly to combine, but be careful not to break your pasta.
- Top with the remaining shredded mozzarella and the remaining sliced tomatoes.
- Bake for 45 minutes at 350°F until the cheese is bubbly.
- Garnish with fresh basil and balsamic glaze before serving.
Substitutions and Variations
The Caprese Chicken Casserole is super versatile, making it easy to adjust based on what you have on hand or your flavor preference.
- Protein Swaps
- Grilled Chicken - To add a smoky flavor twist.
- Shredded turkey - Perfect for using up leftovers.
- Cooked Italian Sausage - Add a bold, savory flavor.
- Keep it vegetarian - skip the meat and add extra veggies like spinach, zucchini, and veggies.
- Pasta Options
- Penne, rotini, or bowtie - Best for holding sauce
- Whole wheat pasta - Adds a nutty flavor and extra fiber
- Gluten-free pasta - Works great, just don't overcook
- Flavor Boosters
- Basil pesto - stir into the casserole for extra richness
- Red pepper flakes - Adds a little heat
Equipment and Supplies
- Flint and Flame Knives - These are the everyday knives that I love!
- 9 x 13 Baking Dish - These Staub dishes are all I use these days. They are oven safe to 570°F, clean easily, and are dishwasher safe. WIN!
- Blazing Bella has it nailed down to perfection. Try out their sample pack to test out their different olive oil flavors (lemon, garlic, strawberry..) or build your own box full of your favorites!
- Carbone Pasta Sauce - Pasta sauce that's all natural, non-GMO, Vegan, and gluten-free. I love that they don't add sugar!
Tims Expert tips
- Use rotisserie chicken for ease and max flavor - It's juicy, seasoned, and saves you tons of time.
- Don't overcook the pasta - Cook it just shy of al dente, it will continue cooking in the oven.
- Layer your cheese - Mixing some into the casserole and saving some for the top gives you that perfect melty and golden finish.
- Let it rest before serving - About 5-10 minutes helps it set up and makes serving easier.
- Finish with balsamic glaze - That sweet, tangy drizzle at the end brings everything together.
What to serve with Caprese Casserole
This casserole is a full meal on its own, but it pairs great with:
- Cheesy Garlic Bread
- A simple green salad with homemade Buttermilk ranch
- Sheetpan Roasted Vegetables
Storage
To refrigerate your Caprese Chicken Casserole, let it cool, and tightly cover with plastic wrap, aluminum foil, or a fitted lid. Refrigerate for up to 3-4 days. Reheat in the oven at 350°F until heated throughout.
To freeze your casserole, cut it into individual portions and freeze in airtight containers. It's best if you wrap each piece in plastic wrap before placing it in a container. Thaw overnight in the fridge before reheating in the oven.
Faq's
Short pastas like penne, rotini, or bowtie work best because it holds the sauce well. Avoid long noodles like spaghetti.
Yes! Assemble everything, cover, and refrigerate up to 34 hours in advance. When ready to cook, let it sit at room temperature for about 15-20 minutes, then bake as directed. (Flavors mix well, actually, the longer it sits)
Always add the balsamic glaze after the casserole is out of the oven to prevent the flavor from turning bitter.
More Casseroles
- Chicken and Pasta Alfredo Bake
- Easy Lasagna with Cottage Cheese
- Southern Chicken Casserole
- Tater Tot Cheeseburger Casserole
Video of Recipe
Recipe
Caprese Chicken Casserole
Equipment
- Oven
- 9 x 13 Baking Dish
Ingredients
- 12 oz Pasta
- 1 lb Shredded Chicken a rotisserie chicken works best
- 10 oz Cherry Tomatoes use more if you love them!
- 8 oz Block of Mozzarella shredded
- 8 oz Fresh Mozzarella crumbled
- 24 oz Pasta Sauce
- 2 teaspoon Chicken Base
- 1½ teaspoon Salt
- 1½ teaspoon Garlic Powder
- 1½ teaspoon Dried Basil
- Fresh Basil optional garnish
- Balsamic Glaze optional topping
Instructions
- Preheat oven to 350°F. Lightly shred cooked chicken. 1 lb Shredded Chicken
- Cook pasta in boiling water and strain. Then, place cooked pasta in a large mixing bowl. 12 oz Pasta
- Prep the ingredients - Mix 2 teaspoon of Chicken Base with ¼ cup of water and set aside. Crumble fresh mozzarella balls and shred the block of mozzarella. Cut cherry tomatoes in half. If using larger tomatoes, cut them into small pieces. 2 teaspoon Chicken Base 8 oz Fresh Mozzarella 8 oz Block of Mozzarella 10 oz Cherry Tomatoes
- In a large bowl, combine pasta, pasta sauce, a ⅓ of the shredded mozzarella, all of the fresh mozzarella, half of the cut tomatoes, chicken base mixture, salt, garlic powder, basil, and shredded chicken. Mix together lightly to combine, but be careful not to break your pasta. 24 oz Pasta Sauce 1½ teaspoon Salt 1½ teaspoon Garlic Powder 1½ teaspoon Dried Basil
- Top with remaining shredded mozzarella and the remaining sliced tomatoes.
- Bake for 45 minutes at 350°F until the cheese is bubbly.
- Garnish with fresh basil and balsamic glaze before serving. Fresh Basil Balsamic Glaze
Notes
- Use rotisserie chicken for ease and max flavor - It's juicy, seasoned, and saves you tons of time.
- Don't overcook the pasta - Cook it just shy of al dente, it will continue cooking in the oven.
- Layer your cheese - Mixing some into the casserole and saving some for the top gives you that perfect melty and golden finish.
- Let it rest before serving - About 5-10 minutes helps it set up and makes serving easier.
- Finish with balsamic glaze - That sweet, tangy drizzle at the end brings everything together.
Chef Tim Clowers says
This dish is very good and is like having a Caprese Salad but in Casserole Form.