Bruschetta Chicken Pasta (Printable)

Tender chicken and pasta tossed with balsamic-glazed tomatoes, fresh herbs, and mozzarella for a satisfying Italian-American dinner.

# 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

# Directions:

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 to 7 minutes per side, until golden brown and cooked through with an internal temperature of 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 to 2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3 to 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 Advice:

01 -
  • It delivers restaurant-quality flavor using everyday ingredients you probably already have.
  • The tomatoes create their own silky sauce without any cream or canned products.
  • You can have everything on the table in under an hour, even on a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Resting the chicken after searing is not optional, cutting into it too soon releases all the juices onto the cutting board instead of staying in the meat.
  • Reserving pasta water is the difference between a sauce that clings and a dry pile of noodles, just a few tablespoons can save the whole dish.
  • Adding the cheese off the heat prevents it from breaking or becoming greasy, it melts gently into the residual warmth instead of seizing up.
03 -
  • Use the ripest, sweetest cherry tomatoes you can find, they make or break the sauce and out-of-season tomatoes will taste flat and watery.
  • Don't skip the final drizzle of olive oil and extra Parmesan, it adds a luxurious finish that makes the dish taste restaurant-worthy.
  • If reheating leftovers, add a splash of water or broth to the pan to bring the sauce back to life, otherwise the pasta can dry out.
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