Save The first time I made this dish was actually by accident. I had intended to make classic bruschetta but found myself with leftover cooked pasta and chicken from a meal prep session. Something about tossing it all together with those sweet cherry tomatoes and balsamic just clicked. Now it's become my go-to when I want something that feels fancy but comes together in under an hour.
I served this at a summer dinner party last year and watched my friend pause mid conversation after her first bite. She literally put her fork down and asked for the recipe right then. Something about the combination of warm seared chicken, sweet tomatoes, and that fresh basil hitting at the same moment just works.
Ingredients
- 12 ounces penne or fusilli pasta: The ridges catch the sauce beautifully and hold up well when tossed with the other ingredients
- 2 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- 2 cloves garlic minced: Fresh garlic makes all the difference here, dont even think about using the jarred stuff
- 1 small shallot finely chopped: Shallots give you this mild sweet onion flavor that regular garlic cant quite replicate
- 1 pint cherry tomatoes halved: These little gems become juicier than larger tomatoes and hold their shape better
- 3 tablespoons extra-virgin olive oil divided: Good olive oil is the foundation since youre not using a heavy sauce
- 1 tablespoon balsamic vinegar: This adds depth and just the right amount of tangy sweetness
- 8 fresh basil leaves thinly sliced: Tear or slice them right before adding so they stay vibrant
- 2 tablespoons fresh parsley chopped: Adds freshness and a nice pop of green color
- ¼ cup freshly grated Parmesan cheese: The salty umami helps tie all the flavors together
- ½ cup diced fresh mozzarella: Little cubes of creamy goodness that melt slightly into the warm pasta
- ½ teaspoon kosher salt plus more to taste: Season your chicken generously before cooking
- ½ teaspoon freshly ground black pepper: Freshly cracked pepper has way more flavor than pre-ground
- Pinch of red pepper flakes optional: Just a tiny bit gives you background warmth without making it spicy
- ¼ cup pasta cooking water reserved: This starchy liquid is your secret weapon for silky sauce consistency
Instructions
- Get your pasta going first:
- Bring a large pot of salted water to a rolling boil and cook pasta until al dente then reserve that cup of cooking water before draining
- Season and prep your chicken:
- While water heats season both sides of the chicken breasts with salt and pepper letting them sit at room temperature helps them cook evenly
- Sear the chicken to golden perfection:
- Heat 2 tablespoons olive oil in a large skillet over medium-high until shimmering then add chicken cooking 5 to 7 minutes per side until golden and reaching 165°F internal temperature
- Let the chicken rest briefly:
- Transfer chicken to a cutting board and rest for 5 minutes before slicing into half-inch pieces to keep those juices locked inside
- Build your flavor base:
- In the same skillet add remaining olive oil then sauté shallot and garlic over medium heat for 1 to 2 minutes until fragrant and translucent
- Get those tomatoes going:
- Add halved cherry tomatoes to the skillet and cook 3 to 4 minutes until they start to soften and release their juices then stir in balsamic and red pepper flakes
- Bring it all together:
- Return sliced chicken to the skillet add cooked pasta and toss gently adding splash of pasta water if it needs loosening
- Finish with the good stuff:
- Remove from heat and stir in basil parsley Parmesan and mozzarella until cheese starts to melt
- Taste and serve:
- Adjust seasoning then transfer to bowls and garnish with extra Parmesan olive oil and fresh basil leaves
Save This recipe has saved me on countless weeknights when I want something comforting but not heavy. My husband actually requests it more than our usual pasta standbys now.
Making It Your Own
Sometimes I'll throw in a handful of arugula right at the end for some peppery greens and extra nutrition. The residual heat wilts it perfectly without making it soggy.
Timing Is Everything
Learned the hard way that if your tomatoes aren't ripe enough they won't give you that juicy burst you're looking for. Give them a gentle squeeze at the store and pick the ones that yield slightly to pressure.
Serving Suggestions
This pasta holds up surprisingly well as leftovers though the tomatoes will be softer. I actually think the flavors meld together even more beautifully the next day.
- A simple green salad with lemon vinaigrette balances the richness perfectly
- Crusty bread for sopping up those tomato juices is never a bad idea
- Chilled white wine like Pinot Grigio complements the bright flavors beautifully
Save Hope this becomes one of those recipes you turn to again and again. Sometimes the simplest meals are the ones that stay with us longest.
Cooking Questions
- → Can I make this dish vegetarian?
Yes, absolutely! Simply omit the chicken entirely. You can boost the protein by adding cannellini beans or by increasing the amount of cheese for a satisfying meat-free option.
- → What type of pasta works best?
Penne or fusilli are excellent choices as their shapes hold the sauce well. However, you can use any medium-sized pasta like farfalle or orecchiette that you prefer.
- → How do I ensure the chicken stays tender?
The key is not to overcook it. Sear the chicken until golden and it reaches an internal temperature of 165°F (74°C). Always allow it to rest for at least 5 minutes after cooking before slicing; this helps keep the juices locked in.
- → What if the sauce seems too dry?
Don't worry! The instructions suggest reserving some of the pasta cooking water. This starchy water is perfect for loosening the sauce and creating a more cohesive texture. Add it in small splashes until you reach your desired consistency.
- → Can I prepare any components ahead of time?
While best served fresh, you can prep some ingredients. Halve the cherry tomatoes, mince garlic, chop shallots, and slice basil in advance. Cooked chicken can be stored, but pasta is best cooked fresh to avoid stickiness.
- → What's the best way to choose cherry tomatoes for this meal?
Opt for ripe, in-season cherry tomatoes. They will offer the sweetest and juiciest flavor, which is crucial for the bruschetta-inspired element of this dish.