Bruschetta Chicken Pasta (Printable)

Tender chicken and pasta with cherry tomatoes, basil, mozzarella, and balsamic for a summery Italian-inspired meal.

# What You 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 5-7 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 1-2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3-4 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 Suggestions:

01 -
  • It tastes like an Italian trattoria but uses ingredients you probably already have.
  • The tomatoes do all the work, collapsing into a silky sauce without any cream or canned anything.
  • You get protein, carbs, and vegetables in one skillet, which means less cleanup and more time to actually sit down and eat.
  • It works hot off the stove or at room temperature the next day, making it perfect for lunch leftovers.
02 -
  • Letting the chicken rest before slicing is non-negotiable, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made everything taste flat and underseasoned.
  • Use ripe, in-season tomatoes if possible, winter tomatoes won't collapse into that jammy sauce no matter how long you cook them.
03 -
  • Don't skip the step of cooking the garlic and shallot separately from the tomatoes, it builds layers of flavor that you'll taste in every bite.
  • If your tomatoes aren't super sweet, add a pinch of sugar to the skillet when you cook them down, it balances the acidity and makes the sauce taste more rounded.
  • Use a slotted spoon to transfer the pasta directly from the pot to the skillet instead of draining it completely, you'll carry over just enough starchy water to help the sauce come together without measuring.
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