Bruschetta Chicken Pasta

The smell of blistering cherry tomatoes hit me before I even opened my eyes one morning, because my husband had decided to surprise me with breakfast-turned-dinner-turned-experiment. He'd seared chicken in our biggest skillet, tossed in tomatoes still warm from the windowsill, and asked if I thought bruschetta could work with pasta. I laughed, but by the time I took my first bite, I was already planning how to make it again that weekend. It's been our go-to ever since summer tomatoes flood the farmers' market.

I made this for my book club once, tripling the recipe and serving it family-style in a giant ceramic bowl. Everyone went quiet for about three minutes, which is rare for us. Then someone asked if I'd cater her daughter's graduation party, and I had to explain it was just pasta, chicken, and really good timing. The mozzarella was still pulling apart in strings when we dug in, and I remember thinking that's exactly the moment you want to catch it.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch all the tomato juices and melted cheese, so don't swap for spaghetti unless you want to lose half the magic.
• Boneless, skinless chicken breasts: I trim any uneven bits so they sear evenly, and I always let them come to room temperature for 15 minutes before cooking.
• Garlic, minced: Fresh garlic is non-negotiable here, it blooms in the pan and perfumes everything without overpowering the tomatoes.
• Shallot, finely chopped: Milder and sweeter than onion, it melts into the background and just makes everything taste more expensive.
• Cherry tomatoes, halved: Use the ripest ones you can find, they'll collapse into a jammy, almost-sauce that clings to every piece of pasta.
• Extra-virgin olive oil, divided: I use the good stuff here because you taste it in every bite, especially in that final drizzle.
• Balsamic vinegar: Just a tablespoon adds a sweet-tart punch that makes people ask what your secret ingredient is.
• Fresh basil leaves, thinly sliced: I stack them, roll them tight, and slice thin so you get basil in every forkful without big floppy pieces.
• Fresh parsley, chopped: It brightens everything and keeps the dish from feeling too heavy, even with all that cheese.
• Freshly grated Parmesan cheese: Pre-grated doesn't melt the same way, so I splurge on a wedge and grate it myself right before tossing.
• Diced fresh mozzarella: The kind packed in water, drained and patted dry, so it gets creamy instead of watery when it melts.
• Kosher salt: I season in layers, tasting as I go, because the Parmesan adds salt too.
• Freshly ground black pepper: A few cranks from the mill right at the end wakes up all the other flavors.
• Red pepper flakes (optional): I like just a pinch for a gentle warmth that sneaks up on you.
• Pasta cooking water, reserved: This starchy liquid is pure gold for loosening the sauce and helping everything cling together.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package directions. Before draining, scoop out ¼ cup of that 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 ½ teaspoon salt and ½ teaspoon pepper. This is your chance to build flavor from the ground up.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in without moving them for 5 to 7 minutes per side until deeply golden and cooked through to 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into ½-inch pieces.

Sauté aromatics:

Add the remaining tablespoon of olive oil to the same skillet, reduce the heat to medium, and toss in the shallot and garlic. Stir constantly for 1 to 2 minutes until fragrant and translucent, being careful not to let the garlic burn.

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 you're using them.

Combine everything:

Return the sliced chicken to the skillet, add the cooked pasta, and toss gently to combine. If it looks dry, splash in some of that reserved pasta water a little at a time until everything glistens.

Finish with herbs and cheese:

Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella until the cheese starts to melt and the herbs are evenly distributed. Taste and adjust seasoning with more salt and pepper if needed.

Serve:

Transfer to serving bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few basil leaves. Serve immediately while the mozzarella is still melty.

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One night, my neighbor brought over a loaf of sourdough and I threw together this pasta with whatever I had left from the week. We sat on the back porch with our bowls, tearing off chunks of bread to soak up the tomato-basil oil at the bottom, and she told me she'd just accepted a job across the country. I think about that meal every time I make this now, how food has a way of holding a moment in place even after everything else changes.

Choosing Your Tomatoes

In-season cherry tomatoes from a farmers' market or your own garden will give you the sweetest, juiciest results, bursting with flavor the second they hit the hot pan. Off-season, I look for tomatoes still on the vine at the grocery store and let them sit on the counter for a day or two to ripen further. If they're not quite ripe, a pinch of sugar in the pan can help coax out a little sweetness. I've also used grape tomatoes in a pinch, they're a bit firmer but still delicious.

Making It Vegetarian

Skip the chicken entirely and this becomes a beautiful vegetarian main that's just as satisfying, especially if you double the mozzarella or stir in a can of drained white beans for protein. I've served it this way to vegetarian friends and no one missed the meat, the tomatoes and cheese are rich enough to carry the whole dish. You can also add a handful of arugula or baby spinach right at the end for a peppery bite and a pop of green.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When I reheat it, I add a splash of water or broth to a skillet over medium heat and toss the pasta until warmed through, which brings back some of that saucy consistency. The mozzarella won't be as melty the second time, but it's still delicious.

• Store the pasta and any extra Parmesan separately so the cheese doesn't clump.
• Reheat gently to avoid overcooking the chicken and making it rubbery.
• This doesn't freeze well because the fresh mozzarella and tomatoes get watery when thawed.

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This recipe has become one of those dishes I make without thinking, the kind that feels like home no matter where I am. I hope it finds a place in your kitchen too, and that you make it your own with whatever herbs or cheese you love most.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, any short pasta shape works well. Penne, fusilli, rigatoni, or farfalle all hold the sauce and ingredients nicely. Just cook according to package directions until al dente.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should be golden brown on the outside and no longer pink inside. Let it rest for 5 minutes before slicing.

→ Can I make this dish vegetarian?

Absolutely. Simply omit the chicken and add white beans, chickpeas, or extra vegetables like zucchini. You can also increase the mozzarella and Parmesan for additional protein and richness.

→ What can I substitute for balsamic vinegar?

Red wine vinegar or lemon juice work as alternatives. They provide acidity to balance the sweetness of the tomatoes, though the flavor profile will be slightly different from balsamic.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce. Add fresh basil after reheating for best flavor.

→ Can I use dried basil instead of fresh?

Fresh basil is highly recommended for this dish as it provides bright, aromatic flavor. Dried basil can be used in a pinch (use 1 teaspoon), but add it when cooking the tomatoes rather than at the end.