Baked Caprese chicken with pesto pasta

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(5 votes)

Baked chicken topped with ripe summer tomatoes and grated Mozzarella, served over simple pesto pasta.

Per Serving: 535kcals, 14.3g fat (4.5g saturated), 46.6g carbs, 1.6g sugars, 52.4g protein, 0.8g fibre, 0.226g sodium

10 minutes
40 minutes
Difficulty: Easy
Serves: 4 portions
4 chicken fillets
8 tbsp fresh basil pesto
2 tomatoes, sliced
120g Mozzarella, grated
320g spaghetti
1 tbsp Parmesan, grated


  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Grease a large baking dish with olive oil. Trim the chicken fillets and place them in the dish in a single layer.
  2. Spread one tablespoon of pesto over the top of each chicken fillet.
  3. Lay two tomato slices on top of each chicken fillet. Sprinkle over the grated Mozzarella.
  4. Bake for 30-40 minutes or until the chicken is completely cooked throughout.
  5. Meanwhile, bring a large pan of salted water to a boil over a high heat. Cook the spaghetti according to the package instructions.
  6. Drain the spaghetti, reserving a little of the pasta cooking water. Return the spaghetti to the pan and add the remaining pesto and the Parmesan. Toss to coat, adding a splash of the cooking water if needed to loosen the sauce. Divide between serving bowls.
  7. Top the spaghetti with the Caprese chicken and serve.