Save The first time I made this bruschetta chicken pasta, my apartment smelled like an Italian bistro on a warm summer evening. My roommate poked her head into the kitchen, asking what I was cooking that smelled so incredible. We ended up eating straight from the skillet, standing at the counter because neither of us could wait to set the table properly. Those cherry tomatoes burst in your mouth like little flavor bombs, and the way the mozzarella gets just barely melted is pure magic.
I made this for my sister last month when she was having a particularly rough week at work. She took one bite, closed her eyes, and said this was exactly the kind of comfort food she needed but with enough brightness to not feel heavy. Now she texts me every Sunday asking if Im making the tomato chicken pasta again. There is something about the combination of hot seared chicken and those sweet-tangy tomatoes that just works.
Ingredients
- 12 ounces penne or fusilli pasta: The ridges catch all that juicy tomato sauce perfectly
- 2 boneless skinless chicken breasts: Pound them slightly even for thickness so they cook evenly
- 2 cloves garlic minced: Fresh garlic makes all the difference here
- 1 small shallot finely chopped: Shallots give a milder sweeter flavor than onions
- 1 pint cherry tomatoes halved: Use the ripest ones you can find they make the sauce
- 3 tablespoons extra-virgin olive oil divided: Save the good stuff for finishing
- 1 tablespoon balsamic vinegar: This ties everything together with that perfect tangy sweetness
- 8 fresh basil leaves thinly sliced: Add these at the very end so they stay bright and fragrant
- 2 tablespoons fresh parsley chopped: Brings a fresh herbal note to cut through the richness
- ¼ cup freshly grated Parmesan cheese: The salty umami bomb your pasta needs
- ½ cup diced fresh mozzarella: Little cubes of creamy goodness throughout
- ½ teaspoon kosher salt plus more to taste: Season your chicken well before cooking
- ½ teaspoon freshly ground black pepper: Freshly cracked gives way more flavor
- Pinch of red pepper flakes optional: Just a tiny background warmth if you like heat
- ¼ cup pasta cooking water reserved: Liquid gold for bringing your sauce together
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente then reserve ¼ cup of that starchy cooking water before draining
- Season and sear the chicken:
- Sprinkle both sides of your chicken breasts with half the salt and pepper then cook in a hot skillet with 2 tablespoons olive oil for 5 to 7 minutes per side until golden and cooked through
- Let chicken rest while you build the base:
- Transfer chicken to a cutting board to rest for 5 minutes then slice into half inch pieces
- Sauté the aromatics:
- In the same skillet add the remaining olive oil and cook the shallot and garlic for 1 to 2 minutes until fragrant stirring constantly so the garlic does not burn
- Burst the tomatoes:
- Add those halved cherry tomatoes and cook for 3 to 4 minutes until they start to soften and release their juices then stir in the balsamic vinegar and red pepper flakes
- Bring it all together:
- Add the sliced chicken back to the skillet along with the cooked pasta tossing gently and adding a splash of pasta water if it needs loosening
- Finish with the good stuff:
- Remove from heat and stir in the basil parsley Parmesan and mozzarella until the cheese starts to melt
- Taste and adjust:
- Add more salt or pepper if needed then serve in bowls with extra Parmesan a drizzle of olive oil and fresh basil leaves
Save This recipe has become my go to for dinner parties because it looks impressive but I can actually talk to my guests instead of being stuck at the stove. Last time I made it my friend asked for the recipe before she even finished her first bite. There is something so satisfying about how the flavors meld together in the skillet.
Choosing the Right Tomatoes
I have learned the hard way that grocery store cherry tomatoes in January will not give you that burst of summer flavor. Go for tomatoes that give slightly when you squeeze them and have that deep red color. If you can get them at a farmers market in season this dish becomes absolutely transcendent.
Make It Vegetarian
When my vegetarian friend comes over I skip the chicken entirely and add a can of drained white beans or extra diced mozzarella. The pasta still feels substantial and those tomatoes carry so much flavor you honestly do not miss the meat. Sometimes I will throw in some chopped zucchini or bell peppers too.
Getting That Perfect Sear
The key to golden gorgeous chicken is patience and a properly hot pan. Do not crowd the skillet and do not flip it too early. You want to hear that sizzle when the meat hits the oil. If the chicken is sticking to the pan it probably needs another minute to develop that crust.
- Pat your chicken completely dry before seasoning
- Do not move the chicken around once it hits the pan
- Let it rest at least 5 minutes before slicing
Save I hope this becomes one of those recipes you turn to again and again when you want something that feels special but does not require three hours and a culinary degree. Happy cooking.
Recipe Questions
- → What type of pasta works best for this dish?
Penne or fusilli are excellent choices for this preparation. Their shapes are ideal for holding onto the flavorful sauce and smaller ingredients like cherry tomatoes and diced mozzarella.
- → Can this be adapted for a vegetarian diet?
Absolutely! To make it vegetarian, simply omit the chicken. You can increase the amount of cheese for richness or add some white beans to boost the protein content and create a more fulfilling meal.
- → How can I ensure the chicken stays tender and juicy?
The key to tender, juicy chicken is to avoid overcooking it. Sear the chicken breasts until golden brown and cooked through to an internal temperature of 165°F (74°C). Crucially, let the chicken rest for at least 5 minutes after cooking before slicing. This allows the juices to redistribute.
- → Why is reserved pasta water important in this type of dish?
Reserved pasta water is essential for creating a cohesive and flavorful sauce. Its starchiness helps to emulsify the oils and bind the sauce to the pasta and other ingredients, ensuring a creamy consistency without adding extra cream.
- → What are some good additions to enhance the greens in this meal?
For a boost of freshness and nutrition, consider tossing in a handful of arugula or baby spinach just before serving. The residual heat from the pasta will slightly wilt them, integrating nicely with the other components.