Bruschetta Chicken Pasta

There was a night last June when I had four ingredients in the fridge and zero plan for dinner. I spotted a carton of cherry tomatoes about to turn, some leftover chicken, and a box of penne in the pantry. What happened next wasn't just dinner, it was the kind of meal that made my husband put down his phone mid-bite and ask if we could have it again tomorrow.

I started making this every Sunday after my neighbor brought over a bowl during a rough week. She called it her cheat day Italian, and I called it a revelation. The way the mozzarella melts just enough to coat the pasta without turning gummy, the way the basil smells when it hits the warm skillet, it all reminded me why I love cooking in the first place. Now it shows up on my table whenever I need something that feels like a hug but tastes like a vacation.

Ingredients

• Penne or fusilli pasta: The ridges and curves grab onto the tomato juices and bits of cheese, making every forkful satisfying and saucy.
• Boneless, skinless chicken breasts: Searing them whole keeps the meat juicy, and slicing after resting makes all the difference in tenderness.
• Garlic and shallot: This duo adds a gentle sweetness and depth without overpowering the bright tomato and basil.
• Cherry tomatoes: Halving them lets their juices mingle with the oil and vinegar, creating a light, clinging sauce that needs no cream.
• Extra-virgin olive oil: Use the good stuff here, it becomes part of the sauce and you'll taste every peppery, fruity note.
• Balsamic vinegar: Just a tablespoon adds a tangy sweetness that balances the richness of the cheese and brightens the tomatoes.
• Fresh basil and parsley: Tearing basil by hand releases more aroma, and adding it off the heat keeps the flavor vibrant and green.
• Parmesan and mozzarella: The Parmesan brings salty umami, while the mozzarella melts into creamy pockets throughout the pasta.
• Kosher salt, black pepper, and red pepper flakes: Season in layers, tasting as you go, and let the red pepper flakes add a gentle warmth if you like a little heat.
• Pasta cooking water: Starchy, salty, and the secret to a sauce that clings instead of pools at the bottom of the bowl.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until it still has a little bite, about a minute shy of the package time. Before you drain, scoop out a mugful of that starchy water, it's your insurance policy for a silky sauce.

Season and prep the chicken:

Pat the chicken dry with a paper towel, then season both sides generously with salt and pepper. Dry chicken sears better and creates that golden crust you want.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high until it shimmers and barely smokes. Lay the chicken in gently and resist the urge to move it, let it develop a deep golden crust for 5 to 7 minutes per side, then check that it hits 165°F in the thickest part.

Rest and slice:

Transfer the chicken to a cutting board and let it sit for 5 minutes while you start the sauce. Slicing too soon means all those juices run out onto the board instead of staying in the meat.

Sauté the aromatics:

Add the last tablespoon of oil to the same skillet, lower the heat to medium, and stir in the shallot and garlic. Cook just until they smell sweet and turn translucent, about a minute or two, stirring constantly so the garlic doesn't burn and turn bitter.

Cook the tomatoes:

Toss in the halved cherry tomatoes and let them sizzle and soften for 3 to 4 minutes, stirring occasionally. When they start to burst and release their juices, stir in the balsamic vinegar and a pinch of red pepper flakes if you want a little kick.

Combine chicken and pasta:

Slice the rested chicken into bite-sized pieces and return it to the skillet along with the drained pasta. Toss everything together gently, adding splashes of pasta water until the sauce coats the noodles without pooling.

Finish with herbs and cheese:

Pull the skillet off the heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella. The residual heat will melt the cheese just enough to create creamy pockets without turning it greasy.

Taste and serve:

Season with more salt and pepper if needed, then transfer to bowls or a big platter. Garnish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves, then serve immediately while the mozzarella is still melty.

Save

The first time I made this for friends, one of them scraped her bowl clean and asked if I'd gone to culinary school. I laughed and told her it was just tomatoes, pasta, and knowing when to stop stirring. But really, it was the feeling of watching everyone reach for seconds without saying a word, just happy sighs and the scrape of forks on plates. That's when I knew this wasn't just a recipe, it was a keeper.

Choosing Your Pasta Shape

Penne and fusilli are my go-to shapes because their ridges and twists catch the tomato juices and little bits of cheese in every bite. I've tried this with spaghetti and it works, but you lose some of that saucy cling that makes each forkful so satisfying. If you're feeling adventurous, try orecchiette or shells, they cup the sauce and turn every spoonful into a tiny flavor bomb. Whatever you choose, just make sure it has some texture to grab onto all that goodness.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of arugula right before serving for a peppery bite, swapped chicken for white beans when I wanted it vegetarian, and even tossed in sun-dried tomatoes when I had a jar open in the fridge. One night I was out of mozzarella and used crumbled feta instead, and it became a whole new dish with a tangy, salty edge. Don't be afraid to follow your cravings and use what you have, this pasta adapts beautifully and rarely disappoints.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they might taste even better the next day when all the flavors have had time to meld. I like to eat it cold for lunch, straight from the container, but if you want it warm, add a splash of water or broth to a skillet and gently reheat over medium-low heat, stirring until it loosens up. The microwave works in a pinch, just cover it and stir halfway through so it heats evenly.

• Store in a shallow container so it cools quickly and stays fresh longer.
• If freezing, leave out the fresh mozzarella and basil, then stir them in after reheating.
• A squeeze of lemon juice right before serving can brighten up leftovers and make them taste freshly made.

Save

This is the kind of meal that turns a regular Wednesday into something worth remembering, no special occasion required. Make it once and I promise it'll become part of your rotation, the dish you crave when you want comfort, color, and something that tastes like you tried way harder than you did.

Recipe Q&A

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and increase the cheese portions or add white beans for protein. The pasta, tomatoes, and herbs create a satisfying vegetarian meal on their own.

→ What type of pasta works best?

Penne or fusilli pasta are ideal choices because their shapes hold onto the tomato juices and melted cheese well. Other short pasta shapes like rotini or farfalle also work beautifully.

→ How do I prevent the chicken from drying out?

Season generously before searing, cook until golden brown but not overcooked, and let the chicken rest for 5 minutes before slicing. This allows juices to redistribute throughout the meat.

→ Can I prepare this ahead of time?

Cook the pasta and chicken in advance, then store separately. Reheat gently with a splash of pasta water or olive oil before tossing with the tomatoes and cheese. Add fresh herbs just before serving.

→ What can I substitute for balsamic vinegar?

Red wine vinegar offers a similar tangy brightness, while a squeeze of lemon juice provides fresh acidity. For sweeter notes, try a splash of white wine vinegar mixed with a pinch of sugar.

→ How do I adjust the spice level?

The red pepper flakes are optional, so omit them for a milder dish. For more heat, increase to ¼ teaspoon or add a pinch of cayenne pepper when sautéing the garlic and shallots.