Bruschetta Chicken Pasta (Print Version)

Golden chicken with cherry tomatoes, basil, mozzarella, and balsamic tossed with penne for a bright, summery dish.

# 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 5–7 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.

# Additional Tips::

01 -
  • It tastes like summer on a plate, even when you make it in February with grocery store tomatoes.
  • You get crispy-edged chicken, sweet jammy tomatoes, and melty mozzarella all in one skillet with minimal cleanup.
  • It's fancy enough for company but easy enough that I've made it on a Tuesday after work without breaking a sweat.
02 -
  • Let the chicken rest after searing or all those juices will run out onto your cutting board instead of staying inside the meat.
  • Reserve that pasta water before you drain, because once it's gone, you can't get it back and the sauce won't come together the same way.
  • Don't skip the balsamic vinegar, it's what makes people taste this and think it's restaurant-quality.
03 -
  • Use a meat thermometer to check the chicken, pulling it right at 165°F so it stays juicy instead of drying out.
  • Toss the pasta in the skillet off the heat so the residual warmth melts the cheese without making it greasy or breaking the sauce.
  • Finish each bowl with a generous drizzle of your best olive oil, it adds richness and makes the whole dish shine.
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