Bruschetta Chicken Pasta

Summer evenings in my kitchen tend to blur together, but the first time I smelled cherry tomatoes popping in hot olive oil next to seared chicken, something shifted. I'd been craving something bright and filling without turning on the oven, and this pasta came together almost by accident. The basil from the windowsill was overgrown, the tomatoes were two days from going soft, and I had exactly one chicken breast thawed. What emerged was a dish that tasted like a vacation I hadn't taken, all tangy balsamic and melted mozzarella clinging to hot penne.

I made this for a friend who swore she didn't like chicken breast because it always turned out dry. She watched me let the meat rest on the cutting board, skeptical, while I tossed the pasta with cheese and herbs. When she took her first bite, she paused mid-chew and asked what I did differently. I hadn't done anything fancy, just trusted the process and didn't rush the sear. That night, she texted me a photo of her own version at midnight, proudly overloaded with mozzarella.

Ingredients

• Penne or fusilli pasta: The ridges and tubes catch the tomato juices and melted cheese, making every bite flavorful instead of letting the sauce pool at the bottom of the bowl.
• Boneless, skinless chicken breasts: Trimming any excess fat ensures even cooking, and a good sear locks in moisture so the meat stays tender when sliced.
• Garlic and shallot: Shallots bring a sweeter, more delicate onion flavor that won't overpower the tomatoes, while garlic adds that essential aromatic backbone.
• Cherry tomatoes: Halving them helps them release their juices faster, creating a light, fresh sauce that clings to the pasta without feeling heavy.
• Extra-virgin olive oil: Use a good quality oil here since it flavors both the chicken and the tomatoes, and a final drizzle at the end brightens everything up.
• Balsamic vinegar: Just a tablespoon adds a subtle tang and a hint of sweetness that balances the acidity of the tomatoes perfectly.
• Fresh basil and parsley: Tearing or slicing basil at the last minute keeps it vibrant and aromatic, while parsley adds a fresh, grassy note that cuts through the richness.
• Parmesan and mozzarella: Parmesan brings salty, nutty depth, and fresh mozzarella melts into creamy pockets that make every forkful irresistible.
• Kosher salt and black pepper: Season in layers, tasting as you go, because the cheese and tomatoes will add their own salinity and you want everything balanced.
• Red pepper flakes: A small pinch adds warmth without real heat, just enough to wake up the other flavors.
• Pasta cooking water: Starchy and salty, this is the secret to a sauce that coats the pasta instead of sliding off.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package directions. Before draining, scoop out a mugful of the starchy cooking water and set it aside.

Season the chicken:

While the pasta bubbles away, pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Dry chicken sears better and won't steam in the pan.

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 gently. Let them cook undisturbed for 5 to 7 minutes per side until golden brown and the internal temperature hits 165 degrees Fahrenheit, then transfer to a cutting board to rest.

Sauté the aromatics:

Add the remaining tablespoon of olive oil to the same skillet, lower the heat to medium, and toss in the shallot and garlic. Stir constantly for 1 to 2 minutes until they smell sweet and fragrant but haven't browned.

Cook the tomatoes:

Tumble the halved cherry tomatoes into the skillet and let them cook for 3 to 4 minutes, stirring occasionally, until they start to collapse and release their juices. Stir in the balsamic vinegar and red pepper flakes if you're using them.

Combine chicken and pasta:

Slice the rested chicken into half-inch pieces and return it to the skillet along with the drained pasta. Toss everything together gently, adding splashes of reserved pasta water if the mixture looks dry.

Finish with herbs and cheese:

Pull the skillet off the heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella. Toss until the cheese starts to melt and everything is coated in a light, glossy sauce.

Taste and adjust:

Taste a bite and add more salt or pepper if needed. Every batch of tomatoes and cheese is a little different, so trust your palate.

Serve:

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

Save to Pinterest

One evening, I served this to my neighbor who'd just moved in and didn't have her kitchen set up yet. She sat at my counter, twirling pasta onto her fork, and said it reminded her of a trip to Tuscany she took years ago. I'd never been, but somehow the combination of ripe tomatoes, good olive oil, and fresh basil had carried her back. Food has a way of doing that, of turning a regular Tuesday into a memory worth keeping.

Choosing Your Pasta Shape

Penne and fusilli are my go-to shapes because their ridges and curves trap the tomato juices and bits of melted mozzarella, but rigatoni or even farfalle work beautifully too. I once used orecchiette and loved how the little cups cradled the diced chicken and tomatoes. Avoid delicate shapes like angel hair, they get lost under the weight of the chicken and cheese. Whatever you choose, cook it just shy of tender since it will finish cooking in the skillet with the sauce.

Getting the Best Sear on Chicken

A good sear starts with dry chicken and a hot pan, any moisture on the surface will steam instead of brown. I learned this the hard way after years of pale, rubbery chicken that stuck to the skillet. Pat the breasts dry, season them well, and resist the urge to move them around once they hit the oil. Let them sit undisturbed for a full 5 minutes before flipping, and you'll get that golden crust that adds so much flavor. If your chicken is uneven in thickness, pound it gently with a rolling pin so it cooks evenly.

Making It Your Own

This recipe is forgiving and practically begs for improvisation based on what's in your fridge. I've stirred in handfuls of arugula and baby spinach right before serving for extra greens, and I've swapped the chicken for white beans when I wanted a vegetarian version. A splash of white wine added with the tomatoes creates an even more complex sauce, and sometimes I throw in a handful of Kalamata olives for a briny kick. If you love heat, double the red pepper flakes or add a pinch of Calabrian chili paste.

• Toss in fresh arugula or spinach just before serving for a peppery, wilted green.
• Add a splash of white wine with the tomatoes for a brighter, more layered sauce.
• Swap chicken for cannellini beans or chickpeas to make it vegetarian without losing protein.

Save to Pinterest

This pasta has become my answer to almost every weeknight dinner dilemma, quick enough for a busy Tuesday but special enough to serve to guests without stress. I hope it finds a spot in your rotation too, and that it brings a little bit of summer to your table no matter the season.

Recipe FAQ

→ Can I use a different pasta shape?

Yes, while penne and fusilli work well to hold the sauce, you can substitute rigatoni, farfalle, or even spaghetti based on preference.

→ 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 chicken should feel firm and the juices run clear when pierced.

→ What can I substitute for fresh mozzarella?

Cubed provolone, fontina, or additional Parmesan work well. For a lighter option, try small pearl mozzarella balls.

→ Is this dish freezer-friendly?

The pasta and chicken portions freeze well for up to 3 months, but fresh tomatoes and basil are best added when reheating for optimal texture.

→ Can I make this vegetarian?

Simply omit the chicken and add white beans, chickpeas, or extra vegetables like zucchini or bell peppers for protein and substance.

→ Why reserve pasta water?

The starchy cooking water helps create a silky sauce that clings to pasta better than oil alone, bringing all flavors together seamlessly.