Save to Pinterest The smell of garlic hitting hot olive oil always pulls me back to that sweltering August evening when I had twenty minutes to feed four hungry people. I grabbed what was in the fridge—a pint of cherry tomatoes starting to wrinkle, half a ball of mozzarella, and two chicken breasts—and somehow turned it into this. The tomatoes burst into a glossy, sweet-tart sauce that clung to every twist of pasta, and the basil I tore with my hands smelled like summer itself. Nobody said a word for the first five minutes, just the sound of forks scraping plates.
I made this for my neighbor after she had surgery, and she called me two days later asking for the recipe. She said it was the first thing that tasted like real food after a week of bland soup. I wrote it on a torn piece of notebook paper because I didn't have a proper card, and she still has it pinned to her fridge. That's when I realized this dish has a way of showing up exactly when people need it most.
Ingredients
- Penne or fusilli pasta: The ridges and twists grab onto the tomato juices and bits of basil, making every bite flavorful instead of slippery.
- Boneless, skinless chicken breasts: Searing them whole keeps them juicy, and slicing after resting means tender pieces instead of dry chunks.
- Garlic, minced: Fresh garlic blooms in the oil and perfumes the whole dish, but watch it closely because it burns fast and turns bitter.
- Shallot, finely chopped: Sweeter and more delicate than onion, it melts into the background and adds depth without overpowering the tomatoes.
- Cherry tomatoes, halved: They collapse into jammy sweetness when cooked, releasing their juices to create a sauce that coats the pasta naturally.
- Extra-virgin olive oil, divided: Use a fruity one if you have it, the flavor comes through in the final drizzle and makes the whole dish taste richer.
- Balsamic vinegar: Just a tablespoon brightens everything and adds a subtle tang that balances the sweetness of the tomatoes.
- Fresh basil leaves, thinly sliced: Tear or slice them at the last minute so they stay vibrant green and aromatic instead of turning black and bitter.
- Fresh parsley, chopped: It adds a peppery freshness that cuts through the richness of the cheese and oil.
- Freshly grated Parmesan cheese: Grate it yourself from a block, the pre-shredded stuff has anti-caking agents that make it grainy instead of melty.
- Diced fresh mozzarella: It softens into creamy pockets throughout the pasta, adding little bursts of richness in every forkful.
- Kosher salt, freshly ground black pepper: Season the chicken well before searing, it makes all the difference between bland protein and something worth savoring.
- Red pepper flakes (optional): A pinch adds gentle warmth without making it spicy, just enough to wake up your taste buds.
- Pasta cooking water, reserved: The starchy water loosens the sauce and helps everything cling together like magic.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. Before draining, scoop out a mugful of the starchy cooking water and set it aside.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper. Dry chicken sears better and creates that golden crust you want.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for 5 to 7 minutes per side until deeply golden and cooked through to 165°F, then transfer to a cutting board and rest for 5 minutes before slicing.
- Sauté the aromatics:
- Add the remaining tablespoon of olive oil to the same skillet and reduce the heat to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until fragrant and translucent but not browned.
- Cook the tomatoes:
- Add the halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if using, letting everything bubble together.
- Combine everything:
- Slice the rested chicken into half-inch pieces and return it to the skillet along with the drained pasta. Toss gently to combine, adding splashes of reserved pasta water if it looks dry or clumpy.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella. The residual heat will melt the cheese just enough to create creamy pockets throughout.
- Taste and adjust:
- Taste a forkful and add more salt or pepper if needed. Transfer to serving bowls or a large platter.
- Garnish and serve:
- Finish with extra Parmesan, a drizzle of olive oil, and a few whole basil leaves. Serve immediately while the mozzarella is still soft and melty.
Save to Pinterest My husband, who claims he doesn't like tomatoes, scraped his plate clean and asked if we could have this again the next week. I didn't say anything, just smiled and made a double batch the following Sunday. Now it's in our regular rotation, and he still insists he doesn't like tomatoes.
Making It Your Own
This recipe is forgiving and loves improvisation. If you don't have chicken, swap in sautéed shrimp or white beans for a vegetarian version that's just as hearty. I've tossed in handfuls of baby spinach or arugula right before serving, letting the residual heat wilt the greens into the pasta. You can also use any short pasta shape you have on hand, rigatoni, farfalle, or even orecchiette all work beautifully.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have melded together. I like to eat it cold straight from the container for lunch, but if you want to reheat it, add a splash of water or broth to a skillet over medium heat and warm it gently. The microwave works too, but the stovetop keeps the pasta from turning rubbery.
Serving Suggestions
This dish is hearty enough to stand on its own, but a simple green salad with lemon vinaigrette and a crusty piece of bread for soaking up the tomato juices make it feel like a complete meal. I've also served it alongside roasted zucchini or a platter of burrata with olive oil and flaky salt when I'm trying to impress.
- Pair it with a crisp white wine like Pinot Grigio or a light red like Chianti.
- Double the recipe for meal prep, it holds up beautifully for weekday lunches.
- Sprinkle toasted pine nuts or slivered almonds on top for extra crunch and richness.
Save to Pinterest This is the kind of recipe that makes you look like a better cook than you actually are, and I mean that in the best way. It's simple, fast, and tastes like you spent hours fussing over it, which is exactly what dinner should be.
Recipe FAQs
- → What type of pasta works best?
Penne or fusilli are ideal choices as their shapes hold the sauce well. Any short pasta with ridges or tubes will work beautifully with this dish.
- → Can I make this vegetarian?
Yes, simply omit the chicken and increase the cheese quantity or add white beans for protein to maintain a satisfying, protein-rich meal.
- → 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 juices should run clear and the meat should feel firm, not rubbery.
- → Why reserve pasta water?
The starchy pasta water helps create a silky sauce that binds the ingredients together. Add just enough to loosen the mixture without making it soupy.
- → Can I prepare this ahead?
Cook pasta and chicken in advance, but combine everything just before serving. The dish tastes best when freshly tossed with herbs and cheese.
- → What tomatoes should I use?
Choose ripe, in-season cherry tomatoes for the sweetest flavor. If unavailable, grape tomatoes make an excellent substitute with similar juiciness.