Pin The first time I made bruschetta chicken pasta, my tiny apartment kitchen smelled like an Italian grandmother had moved in for the evening. Cherry tomatoes were popping in the skillet, sending little bursts of sweet juice everywhere, while garlic perfumed the air in that way that makes neighbors knock on your door asking what's cooking. I was trying to impress a dinner date, naturally, and managed to burn the first batch of chicken because I got distracted chopping basil. We ate the slightly-charred version anyway, laughing at my kitchen misadventure while sipping cheap red wine from mismatched glasses.
Last summer, my sister came over after a rough week at work, and I threw this together without even measuring. She sat on my counter drinking wine and complaining about her boss while I seared chicken and halved tomatoes, the rhythm of the knife against the cutting board somehow therapeutic. We ate standing up in the kitchen, leaning against the stove, burning our tongues slightly because we couldn't wait for it to cool down. She asked for the recipe, but honestly, it was just me throwing things in a pan and hoping for the best—which is exactly the kind of cooking that turns into family legends.
Ingredients
- 12 ounces penne or fusilli pasta: The ridges catch all that gorgeous tomato juices and melted cheese
- 2 boneless skinless chicken breasts: Pound them slightly even thickness so they cook evenly and stay tender
- 2 cloves garlic minced: Dont be shy with garlic—it mellows beautifully in the tomatoes
- 1 small shallot finely chopped: Shallots give a sweeter, more subtle flavor than onions
- 1 pint cherry tomatoes halved: These little gems explode in the pan creating the most incredible sauce
- 3 tablespoons extra-virgin olive oil divided: Use the good stuff here since youre not cooking it to death
- 1 tablespoon balsamic vinegar: Just enough to deepen the tomato flavor without overwhelming
- 8 fresh basil leaves thinly sliced: Add this at the end so it stays vibrant and aromatic
- 2 tablespoons fresh parsley chopped: Brings a fresh, peppery note that cuts through the richness
- ¼ cup freshly grated Parmesan cheese: The salty, nutty backbone of the whole dish
- ½ cup diced fresh mozzarella: Creates these incredible creamy pockets throughout
- ½ teaspoon kosher salt plus more to taste: Season in layers as you cook
- ½ teaspoon freshly ground black pepper: Freshly cracked makes all the difference
- Pinch of red pepper flakes optional: Just a whisper of heat if you like things interesting
- ¼ cup pasta cooking water reserved: Liquid gold that brings everything together
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil—like, seriously salt it, it should taste like the sea
- Cook the pasta to al dente perfection:
- Cook according to package directions, then scoop out that precious ¼ cup of cooking water before draining
- Season your chicken like you mean it:
- While pasta cooks, give both sides of those chicken breasts a good massage with salt and pepper
- Sear until golden and gorgeous:
- Heat 2 tablespoons olive oil in a large skillet over medium-high until it shimmers, then cook chicken 5–7 minutes per side until golden and 165°F inside
- Let it rest, seriously:
- Move chicken to a cutting board for 5 minutes—this keeps it juicy instead of dry and sad
- Build flavor in the same pan:
- Add remaining olive oil to the skillet, sauté shallot and garlic for 1–2 minutes until fragrant and translucent
- Make magic with tomatoes:
- Toss in halved cherry tomatoes and cook 3–4 minutes until they start bursting and releasing their juices
- Bring it all together:
- Stir in balsamic and red pepper flakes, return sliced chicken, add cooked pasta, toss gently
- Finish like a pro:
- Remove from heat, fold in basil, parsley, Parmesan, and mozzarella until cheese starts melting
- Taste and adjust:
- Season with more salt and pepper if needed, then serve immediately with extra Parmesan and basil
Pin My roommate walked in mid-cooking once when I was making this, immediately dropped her bag, and grabbed a fork. We ended up eating straight from the skillet while sitting cross the floor, watching reruns of Friends, and talking about everything and nothing at all. That skillet of pasta became a regular thing after our long shifts, our version of comfort food that somehow made even the worst days feel manageable.
Making It Your Own
Ive played around with this recipe more times than I can count. Sometimes I add a handful of arugula at the end for a peppery bite, or swap the mozzarella for creamy goat cheese when I am feeling fancy. One particularly desperate night, I used grape tomatoes because that is all the store had, and you know what, they worked beautifully. The beauty of this dish is its forgiveness—it wants to be adapted to whatever you have on hand or whatever mood you are in.
Timing Is Everything
Here is the thing I learned after many slightly mushy attempts: have everything chopped and measured before you turn on any burners. Once that chicken hits the pan, things move fast, and trying to mince garlic while tomatoes are sizzling away is a one-way ticket to burned dinner and stress. I do my prep while the water comes to a boil, listening to it bubble and sorting ingredients into little bowls like I am on a cooking show. It feels ridiculous until you are smoothly tossing everything together and feeling like a total kitchen rockstar.
Leftover Magic
This pasta somehow tastes even better the next day, after the flavors have had time to really get to know each other. I pack it for lunch and my coworkers always ask what smells so amazing. The tomatoes soften even more, the sauce thickens up beautifully, and something about sitting overnight makes the herbs sing even louder. Just add a tiny splash of olive oil when reheating to bring it back to life.
- Store in an airtight container for up to 3 days
- Reheat gently with a splash of water or olive oil
- Serve with a fresh squeeze of lemon to brighten it back up
Pin There is something so satisfying about a one-pan meal that feels fancy enough for company but is easy enough for Tuesday night. Whether you are cooking for a crowd or just treating yourself on a quiet evening, this pasta has a way of making ordinary moments feel just a little bit special.
Recipe Q&A
- → How do I ensure the chicken remains tender and juicy?
To keep your chicken breasts tender, season them well and sear until golden brown and cooked through to an internal temperature of 165°F (74°C). The most crucial step is to let the chicken rest for at least 5 minutes after cooking before slicing. This allows the juices to redistribute, preventing dry meat.
- → Can I adapt this dish for a vegetarian diet?
Absolutely! To make this meal vegetarian, simply omit the chicken. You can enhance the protein content by adding white beans, chickpeas, or an extra portion of cheese. The vibrant tomato, basil, and balsamic elements are delicious on their own.
- → What type of pasta is best suited for this meal?
Penne or fusilli pasta works wonderfully as their shapes capture the sauce and smaller ingredients well. However, you can use any medium-sized pasta shape you prefer, such as rotini, farfalle, or even a short macaroni.
- → What's the secret to perfectly softened and flavorful tomatoes?
The key is to use ripe, in-season cherry tomatoes for the best flavor. Sauté them gently after the shallots and garlic, just until they begin to soften and release their juices, usually 3-4 minutes. This creates a natural, light sauce base for the dish.
- → Why is it important to reserve pasta cooking water?
Reserving a small amount of pasta cooking water is a chef's trick. The starchy water helps to emulsify the sauce, binding all the ingredients together and creating a smoother, silkier consistency if the dish seems too dry. Add it a splash at a time until the desired texture is reached.
- → Can I prepare any components of this meal in advance?
You can prep your ingredients by mincing garlic, chopping shallots, and halving tomatoes ahead of time. You could also slice your basil. Cooking the pasta and chicken fresh is recommended for the best texture and flavor right before serving.