Bruschetta Chicken Pasta

The kitchen smelled like garlic and summer the night I threw this together on a whim, mostly because I'd bought too many cherry tomatoes at the farmers market and needed to use them fast. I had chicken thawing, half a box of penne in the cupboard, and a hunch that balsamic vinegar might pull it all together. What started as improvisation turned into something my family asks for by name now. It's bright, filling, and feels fancy without any fuss.

I made this for a small dinner party once, and my friend who claims she doesn't like chicken kept going back for seconds. She said it was the balsamic and the way the tomatoes tasted almost candied after cooking down. I've since learned that good tomatoes really do make or break this dish. If they're bland, the whole thing falls flat, but when they're ripe and sweet, you barely need any seasoning at all.

Ingredients

• Penne or fusilli pasta: The ridges and tubes catch all the juices and bits of tomato, making every bite satisfying, and I always cook it just shy of totally done so it finishes perfectly in the skillet.
• Boneless, skinless chicken breasts: Trimming them evenly helps them cook at the same rate, and letting them rest after searing keeps all the moisture locked in instead of running out onto your cutting board.
• Garlic and shallot: Shallots are milder and slightly sweeter than onions, which is exactly what you want here, and mincing the garlic finely prevents it from burning when you sauté.
• Cherry tomatoes: Halving them exposes more surface area to the heat, so they collapse into a chunky, jammy sauce faster, and I've learned to buy the ripest ones I can find.
• Extra virgin olive oil: Use a good one because you taste it in the final drizzle, and dividing it between steps ensures you get flavor in every layer of the dish.
• Balsamic vinegar: Just a tablespoon adds a tangy sweetness that balances the richness of the cheese and deepens the tomato flavor without making anything taste like salad dressing.
• Fresh basil and parsley: Basil is the star here, but parsley adds a subtle earthiness, and slicing basil thin keeps it from bruising and turning black too quickly.
• Parmesan and mozzarella: Parmesan brings salty, nutty depth, and fresh mozzarella melts into creamy little pockets that make the whole dish feel indulgent.
• Kosher salt, black pepper, and red pepper flakes: Season in layers as you cook, and the red pepper flakes are optional but add a gentle warmth that I almost always include.
• Pasta cooking water: Starchy and salty, this is the secret to making everything come together smoothly without adding cream or butter.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until it still has a tiny bite in the center. Before draining, scoop out a mugful of that starchy water because it will help bind everything together later.

Season the chicken:

Pat the chicken breasts dry with a paper towel, then sprinkle both sides evenly with salt and pepper. Dry meat sears better and gets that golden crust you want.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium high heat until it shimmers, then lay the chicken in gently and let it cook undisturbed for 5 to 7 minutes per side until deeply golden and cooked through. Transfer to a cutting board and let it rest while you build the sauce.

Sauté the aromatics:

Add the last tablespoon of olive oil to the same skillet, lower the heat to medium, then toss in the shallot and garlic and stir constantly for a minute or two until they smell amazing and turn translucent. Watch closely because garlic burns fast.

Cook the tomatoes:

Add the halved cherry tomatoes to the skillet and let them sizzle for 3 to 4 minutes, stirring occasionally, until they start to collapse and release their juices. Stir in the balsamic vinegar and red pepper flakes if you're using them.

Combine everything:

Slice the rested chicken into half inch pieces, then add it back to the skillet along with the drained pasta. Toss gently, adding splashes of reserved pasta water if it looks too dry.

Finish with herbs and cheese:

Take the skillet off the heat, then fold in the basil, parsley, Parmesan, and mozzarella, stirring until the cheese starts to melt and everything is coated. Taste and adjust the salt and pepper.

Plate and garnish:

Transfer to bowls or a big serving platter, then top with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve right away while the mozzarella is still soft and melty.

Save

One evening I made this for my mom, who usually gravitates toward simpler, plainer dishes. She ate two servings and asked for the recipe, which she never does. I think it was the combination of familiar flavors presented in a way that felt fresh and light, not heavy or overly complicated. That's when I knew this dish had earned a permanent spot in my rotation.

Choosing Your Tomatoes

I've made this with grocery store tomatoes in January and with farmers market tomatoes in July, and the difference is night and day. Ripe, in season cherry tomatoes are naturally sweet and juicy, so they create a sauce that tastes bright and alive without needing sugar or extra acid. Off season tomatoes can be bland and watery, so if that's all you have, I sometimes add a pinch of sugar or an extra splash of balsamic to help them along. The goal is a jammy, slightly caramelized sauce that coats the pasta, and good tomatoes get you halfway there before you even turn on the stove.

Making It Your Own

This recipe is forgiving and easy to adapt depending on what you have or who you're feeding. I've swapped the chicken for shrimp, left it out entirely for a vegetarian version, and even added white beans for extra protein and creaminess. A handful of arugula or baby spinach stirred in at the end adds color and a peppery bite, and I've used different pasta shapes with great success, though I prefer ones with ridges or hollow centers. If you like things spicier, double the red pepper flakes or add a minced fresh chili with the garlic.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the basil will darken and the mozzarella will firm up. I reheat individual portions in a skillet over medium low heat with a splash of water or broth to loosen everything up, stirring gently until warmed through. Microwaving works in a pinch, but the texture suffers a bit and the chicken can dry out. If I know I'll have leftovers, I sometimes hold back half the basil and mozzarella to stir in fresh when I reheat, which brightens everything up again.

• Store in airtight containers and keep the fresh herbs separate if possible to preserve their color and flavor.
• Reheat gently with a splash of liquid to bring back the saucy consistency without drying out the pasta or chicken.
• Garnish reheated portions with fresh basil and a drizzle of olive oil to make them taste just made.

Save

This dish reminds me that the best meals don't always come from rigid plans or complicated techniques, sometimes they come from trusting your instincts and working with what's fresh and available. I hope it becomes a favorite in your kitchen too.

Questions & Answers

→ Can I use different pasta shapes?

Yes, fusilli, rotini, or rigatoni work well. The sauce clings nicely to pasta with ridges and curves.

→ How do I know when the chicken is cooked through?

Use a meat thermometer to check for an internal temperature of 165°F (74°C). The juices should run clear when pierced.

→ Can I make this vegetarian?

Omit the chicken and add white beans or increase the mozzarella and Parmesan. You can also add grilled vegetables like zucchini or bell peppers.

→ What if I don't have balsamic vinegar?

Red wine vinegar makes a good substitute. For a similar sweetness, add a pinch of sugar or honey with the vinegar.

→ Can I prepare this ahead?

Cook pasta and chicken in advance, then combine with tomatoes and cheese just before serving. Reheat gently with a splash of pasta water.

→ Why reserve pasta water?

The starchy water helps bind the ingredients together and creates a silky sauce that coats the pasta evenly.