Bruschetta Chicken Pasta (Print Version)

Tender chicken with penne, cherry tomatoes, basil, and mozzarella in balsamic glaze.

# What You'll Need:

→ Pasta & Chicken

01 - 12 ounces penne or fusilli pasta
02 - 2 boneless, skinless chicken breasts, trimmed

→ Aromatics & Vegetables

03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 1 pint cherry tomatoes, halved

→ Oils & Vinegar

06 - 3 tablespoons extra-virgin olive oil, divided
07 - 1 tablespoon balsamic vinegar

→ Herbs & Cheese

08 - 8 fresh basil leaves, thinly sliced
09 - 2 tablespoons fresh parsley, chopped
10 - ¼ cup freshly grated Parmesan cheese, plus more for garnish
11 - ½ cup diced fresh mozzarella

→ Seasonings

12 - ½ teaspoon kosher salt, plus more to taste
13 - ½ teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes (optional)

→ Other

15 - ¼ cup pasta cooking water, reserved

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ¼ cup cooking water, then drain and set pasta aside.
02 - While pasta cooks, season both sides of chicken breasts with ½ teaspoon salt and ½ teaspoon pepper.
03 - In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add chicken breasts and sear 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to cutting board and rest 5 minutes, then slice into ½-inch pieces.
04 - In the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium, then sauté shallot and garlic 1–2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add halved cherry tomatoes to skillet. Cook 3–4 minutes until they begin to soften and release juices. Stir in balsamic vinegar and red pepper flakes if using.
06 - Return sliced chicken to skillet, then add cooked pasta. Toss gently to combine. If mixture seems dry, stir in a splash of reserved pasta water to loosen sauce.
07 - Remove skillet from heat. Stir in fresh basil, parsley, Parmesan cheese, and diced mozzarella until cheese begins to melt and herbs are evenly distributed.
08 - Taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving bowls or large platter.
09 - Garnish with extra Parmesan, drizzle of olive oil, and a few basil leaves. Serve immediately.

# Expert Suggestions:

01 -
  • The tomatoes burst into a light, naturally sweet sauce that clings to every twist of pasta without feeling heavy.
  • You get restaurant quality flavor using just one skillet after the pasta boils, which means less cleanup and more time at the table.
  • Fresh mozzarella melts into creamy pockets throughout the dish, and the basil adds a pop of color and fragrance that makes it taste like peak summer any time of year.
02 -
  • Resting the chicken after searing is non negotiable, I learned this the hard way when I sliced it immediately and watched all the juices pool onto the board instead of staying in the meat.
  • Using pasta water instead of plain water is the trick that makes the sauce cling to the noodles without feeling greasy or separated, and it adds just enough salt to tie everything together.
03 -
  • Don't skip the resting step for the chicken, those five minutes let the juices redistribute so every slice stays tender and moist instead of leaking all over your board.
  • Toss the pasta in the skillet off the heat after adding the cheese, because residual heat melts the mozzarella perfectly without making it rubbery or separating the Parmesan into greasy clumps.
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