Save to Pinterest The smell of blistered tomatoes hitting hot olive oil is what I remember most clearly from the first summer I tried to cook something impressive without a full recipe. I had chicken, pasta, and a pint of cherry tomatoes that were about to turn, and somewhere in the back of my mind was the idea that bruschetta didn't have to live only on toasted bread. What came out of that skillet tasted like августовский sunshine, and I've been making versions of it ever since.
I made this for my neighbor once when she mentioned she was too tired to think about cooking, and she texted me two days later asking if I'd written the recipe down anywhere. There's something about the combination of warm mozzarella, sharp Parmesan, and that little hit of balsamic that makes people pause mid-bite. It's not complicated, but it tastes like you spent all afternoon in the kitchen instead of just under an hour.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the tomato juices and bits of basil beautifully, and they hold up well when tossed with chicken.
- Boneless, skinless chicken breasts: Trimming them evenly helps them cook at the same rate, and letting them rest after searing keeps every slice tender.
- Garlic and shallot: Shallots bring a sweeter, more delicate onion flavor than yellow onions, and they soften quickly without browning too fast.
- Cherry tomatoes: Halving them exposes more surface area to the heat, so they burst and caramelize into a chunky, vibrant sauce.
- Extra-virgin olive oil: Use the good stuff here since it flavors the whole dish, and split it between searing the chicken and building the sauce.
- Balsamic vinegar: Just a tablespoon adds a sweet-tart backbone that brightens the tomatoes without making the dish taste like salad.
- Fresh basil and parsley: Basil is the star, but parsley adds a grassy freshness that keeps the dish from feeling one-note.
- Parmesan and mozzarella: Parmesan brings salty umami, while mozzarella melts into creamy pockets that make every forkful feel indulgent.
- Kosher salt, black pepper, and red pepper flakes: Season in layers, taste as you go, and add the red pepper only if you want a gentle warmth in the background.
- Pasta cooking water: Starchy and salty, it loosens the sauce and helps everything cling together without feeling greasy.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until it still has a little bite in the center. Reserve a mugful of the starchy cooking water before draining, because you'll need it later to bring the sauce together.
- Season the chicken:
- While the pasta bubbles away, pat the chicken breasts dry with a paper towel and sprinkle both sides evenly with salt and pepper. Dry chicken sears better and gets that golden crust you're after.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently and let it cook undisturbed for 5 to 7 minutes per side. You'll know it's ready to flip when it releases easily from the pan and the edges are deeply golden.
- Rest and slice:
- Transfer the cooked chicken to a cutting board and let it sit for 5 minutes so the juices redistribute. Slice it into half-inch pieces on a slight diagonal for the prettiest presentation.
- Sauté the aromatics:
- Add the last tablespoon of olive oil to the same skillet, lower the heat to medium, and toss in the shallot and garlic. Stir constantly for a minute or two until they smell sweet and fragrant but haven't taken on any color.
- Cook the tomatoes:
- Add the halved cherry tomatoes and let them sizzle and soften for 3 to 4 minutes, stirring occasionally. They'll start to collapse and release their juices, creating the base of your sauce.
- Add balsamic and spice:
- Stir in the balsamic vinegar and a pinch of red pepper flakes if you like a little heat. Let everything simmer together for another minute so the vinegar mellows and the flavors marry.
- Combine everything:
- Return the sliced chicken to the skillet along with the drained pasta, tossing gently with tongs to coat. If it looks dry or clumpy, splash in some of that reserved pasta water a little at a time until the sauce loosens and clings to every piece.
- Finish with herbs and cheese:
- Pull the skillet off the heat and fold in the basil, parsley, Parmesan, and mozzarella. Stir just until the cheese starts to melt into creamy streaks and the herbs are evenly distributed.
- Taste and serve:
- Adjust the seasoning with more salt and pepper if needed, then transfer to bowls or a big serving platter. Garnish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves, then serve immediately while everything is warm and glossy.
Save to Pinterest There was a night last spring when I made this for a small dinner and forgot to buy mozzarella, so I used burrata instead and let it sit on top of each bowl to melt slowly. Everyone got quiet for a few minutes, and one friend finally said it tasted like vacation. I'm not sure I've ever received a better compliment about something I cooked.
Choosing Your Pasta Shape
Penne and fusilli both work beautifully here because their ridges and curves grab onto the tomato juices and bits of basil, but I've also used rigatoni when I wanted something heartier. Short pasta shapes are easier to toss with the chicken and vegetables without everything falling apart, and they make the dish feel more casual and family-style. If you only have spaghetti or linguine, it'll still taste wonderful, but you'll want to use tongs instead of a spoon to serve it so the chicken doesn't slide off.
Making It Ahead
You can sear the chicken and cook the tomato mixture a few hours in advance, then store them separately in the fridge until you're ready to boil the pasta and bring everything together. I wouldn't recommend assembling the whole dish ahead of time because the pasta soaks up the sauce and the basil turns dark, but having the components prepped makes weeknight cooking feel almost effortless. Reheat the chicken and tomatoes gently in the skillet while the pasta cooks, then proceed as usual.
Variations and Swaps
If you want to make this vegetarian, skip the chicken entirely and add a can of drained white beans or chickpeas for protein, or double the mozzarella and toss in some arugula at the end. I've also made it with turkey cutlets when that's what I had on hand, and it worked just as well. For a little extra richness, stir in a tablespoon of butter along with the cheese, or swap the mozzarella for creamy goat cheese if you want something tangier.
- Try adding a handful of baby spinach or arugula right before serving for color and a peppery bite.
- If you love capers, a tablespoon stirred in with the tomatoes adds a briny pop that cuts through the richness.
- For a smoky twist, add a pinch of smoked paprika when you season the chicken.
Save to Pinterest This is the kind of dinner that makes weeknights feel a little less rushed and a little more intentional, and it's flexible enough that you can make it yours without thinking too hard. I hope it becomes one of those recipes you reach for when you want something bright, satisfying, and just a little bit special.
Questions & Answers About This Recipe
- → Can I use different pasta shapes?
Yes, penne and fusilli work best because their ridges hold sauce well, but farfalle, rotini, or even spaghetti would be delicious alternatives.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore moisture.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add white beans, chickpeas, or extra vegetables like zucchini and bell peppers for protein and substance.
- → Why should I reserve pasta water?
Starchy pasta water helps create a silky sauce that clings to the noodles. It's the secret to restaurant-style texture without adding heavy cream.
- → Can I use dried herbs instead of fresh?
Fresh basil delivers the best authentic flavor, but you can substitute 1 teaspoon dried basil. However, fresh basil really shines in this bruschetta-inspired dish.
- → How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and spring back when touched, with no pink inside.