Bruschetta Chicken Pasta (Print Version)

Golden chicken meets cherry tomatoes, basil, and mozzarella over penne with a balsamic finish.

# 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 - 1/4 cup freshly grated Parmesan cheese, plus more for garnish
11 - 1/2 cup diced fresh mozzarella

→ Seasonings

12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes, optional

→ Other

15 - 1/4 cup pasta cooking water, reserved

# How to Make It:

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

# Expert Advice:

01 -
  • It feels fancy enough for company but comes together with pantry staples and one skillet.
  • The tomatoes practically melt into a bright, jammy sauce that clings to every piece of pasta.
  • You get protein, carbs, and vegetables all in one bowl, so dinner is actually done when dinner is done.
  • Leftovers taste even better the next day after the basil and balsamic have had time to settle in.
02 -
  • Don't skip reserving the pasta water, because plain water won't emulsify the sauce the same way that starchy, salty liquid does.
  • Let the chicken rest after cooking or you'll lose all those flavorful juices on the cutting board instead of keeping them inside the meat.
  • Add the cheese off the heat so it melts gently instead of seizing up into rubbery clumps.
03 -
  • Use the ripest, sweetest cherry tomatoes you can find, because their flavor is the heart of this dish and there's nowhere for bland tomatoes to hide.
  • Don't walk away from the garlic while it's cooking, because it can go from fragrant to burned in seconds and turn the whole dish bitter.
  • Toss the pasta in the skillet instead of dumping the sauce on top, because that's how you get every piece coated evenly and the flavors to really marry.
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