Panera Dupe Chicken Caprese Bowl

How to Make Panera Dupe Chicken Caprese Bowl

1. 1

   Step 1: Season and sear the chicken

   Pat the chicken breasts dry and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat; add the chicken and sear 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). In the last 30 seconds of cooking, add the minced garlic to the pan and spoon the flavored oil over the breasts. Transfer the chicken to a cutting board to rest, then slice into strips.

   For this step

   • 2 breastWhite meat chicken breasts
   • 1 tbspExtra-virgin olive oil
   • 2 clovesGarlic cloves, minced
   
2. 2

   Step 2: Cook the shell pasta

   Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.

   For this step

   • 12 ozShell pasta (dry)
   
3. 3

   Step 3: Make the creamy basil pesto tomato sauce

   Return the skillet to medium heat and add the fire-roasted diced tomatoes (with juices). Simmer 2–3 minutes to warm through, then stir in the prepared basil pesto and heavy cream. Cook gently 2–3 minutes until the sauce is glossy and slightly thickened; if it seems too thick, add up to 1/2 cup of the reserved pasta water to reach a creamy consistency.

   For this step

   • 1 canFire-roasted diced tomatoes (canned)
   • 1/2 cupPrepared basil pesto
   • 1/2 cupHeavy cream
   
4. 4

   Step 4: Toss pasta, cheeses and chicken with the sauce

   Add the drained pasta to the skillet and toss to coat evenly in the creamy pesto-tomato sauce. Stir in the torn fresh mozzarella and grated asiago so the cheeses begin to melt into the sauce, then add the sliced chicken and fold gently to combine. Taste and adjust seasoning with salt and pepper if needed.

   For this step

   • 8 ozFresh mozzarella, torn or small balls
   • 1/2 cupAsiago cheese, grated
   
5. 5

   Step 5: Plate and garnish

   Divide the pasta and chicken among 4 bowls (about 1½ cups / 350g per serving). Garnish with fresh basil leaves and an extra sprinkle of asiago if desired, then serve immediately while hot.

   For this step

   • 1/4 cupFresh basil leaves (for garnish)
   

1. Pat the chicken breasts dry and season lightly with salt and pepper. Heat the olive oil in a large skillet over medium-high heat; add the chicken and sear 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). In the last 30 seconds of cooking, add the minced garlic to the pan and spoon the flavored oil over the breasts. Transfer the chicken to a cutting board to rest, then slice into strips.
2. Bring a large pot of salted water to a boil and cook the shell pasta according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup (240 ml) of the pasta cooking water, then drain the pasta and set aside.
3. Return the skillet to medium heat and add the fire-roasted diced tomatoes (with juices). Simmer 2–3 minutes to warm through, then stir in the prepared basil pesto and heavy cream. Cook gently 2–3 minutes until the sauce is glossy and slightly thickened; if it seems too thick, add up to 1/2 cup of the reserved pasta water to reach a creamy consistency.
4. Add the drained pasta to the skillet and toss to coat evenly in the creamy pesto-tomato sauce. Stir in the torn fresh mozzarella and grated asiago so the cheeses begin to melt into the sauce, then add the sliced chicken and fold gently to combine. Taste and adjust seasoning with salt and pepper if needed.
5. Divide the pasta and chicken among 4 bowls (about 1½ cups / 350g per serving). Garnish with fresh basil leaves and an extra sprinkle of asiago if desired, then serve immediately while hot.