Chicken Mozzarella Melt with Pasta Bow Ties

This elegant chicken dish is perfect for a special dinner.

April 2018

  • Make this pasta dish for when you have company.
    Photo by Pixabay/NeuPaddy

Yield: 6 servings

This recipe originally ran in the September 2006 edition of Capper's Farmer


  • 1 cup fresh basil leaves, divided
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1 teaspoon salt, divided
  • 4 chicken breast halves, boneless and skinless, pounded to 1/2-inch thickness
  • 1 box (12 ounces) bow tie pasta
  • 12 ounces fresh mozzarella cheese, finely chopped, at room temperature
  • 1 ripe tomato, chopped
  • 3/4 cup chopped roasted red bell pepper
  • 2 teaspoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • 1/2 teaspoon black pepper


  1. Prepare marinade by pulsing 1/2 cup basil leaves, olive oil, garlic clove and 1/2 teaspoon salt in a blender or food processor.
  2. Place chicken in a zippered plastic bag; add marinade, seal bag and turn to coat evenly. Refrigerate chicken for at least 1 hour, or overnight.
  3. When ready to grill, drain chicken, leaving basil clinging to each piece. Let sit, uncovered, at room temperature for about 20 minutes.
  4. Prepare gas or charcoal grill, or preheat broiler. Grill (or broil) chicken, uncovered, for 10 to 12 minutes total, turning and rotating pieces to produce crisscross grill marks.
  5. While chicken is cooking, prepare pasta according to package directions. Drain and place in a large serving bowl. Add mozzarella cheese pieces, stirring well to melt cheese.
  6. Cut hot chicken into 1/2-inch pieces. Immediately scatter warm chicken and juices over pasta and cheese; toss well. Add remaining basil leaves, tomato, red bell pepper, red wine vinegar, extra virgin olive oil, remaining salt and black pepper; toss to mix well.