Golden-seared chicken and al dente pasta mingle with juicy cherry tomatoes, fresh basil, and creamy mozzarella for a bright meal.
# Components:
→ 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 extra for garnish
11 - ½ cup diced fresh mozzarella
→ Seasonings
12 - ½ teaspoon kosher salt, plus additional to taste
13 - ½ teaspoon freshly ground black pepper, plus additional to taste
14 - Pinch of red pepper flakes (optional)
→ Other
15 - ¼ cup pasta cooking water, reserved
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ¼ cup of the cooking water before draining, then set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts evenly with ½ teaspoon salt and ½ teaspoon black pepper.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5–7 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes, then slice into ½-inch pieces.
04 - In the same skillet, add the remaining 1 tablespoon olive oil. Reduce heat to medium and sauté the shallot and garlic for 1–2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes until they begin to soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if using.
06 - Return the sliced chicken to the skillet, then add the cooked pasta. Toss gently to combine. If the mixture appears dry, incorporate a splash of the reserved pasta water to achieve desired consistency.
07 - Remove the skillet from heat. Stir in the fresh basil, parsley, Parmesan cheese, and diced mozzarella until the cheese begins to melt and herbs are evenly distributed throughout the dish.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Transfer to serving bowls or a large platter. Garnish with extra Parmesan, a drizzle of olive oil, and fresh basil leaves. Serve immediately.
