Bruschetta Chicken Pasta (Printable version)

Golden chicken and pasta with cherry tomatoes, basil, mozzarella, and balsamic glaze for a summery Italian-inspired dinner.

# What You 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 - ¼ cup freshly grated Parmesan cheese, plus more for garnish
11 - ½ cup diced fresh mozzarella

→ Seasonings

12 - ½ teaspoon kosher salt, plus more to taste
13 - ½ teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes, optional

→ Other

15 - ¼ cup pasta cooking water, reserved

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ¼ cup of the cooking water, then drain and set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts with ½ teaspoon salt and ½ 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 ½-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.

# Expert Advice:

01 -
  • The cherry tomatoes become sweet, jammy little bursts of summer that cling to every curl of pasta.
  • It feels fancy enough for company but comes together faster than ordering takeout.
  • You can make it vegetarian, gluten-free, or dairy-light without losing any of the magic.
  • Leftovers taste even better cold the next day, straight from the fridge at noon.
02 -
  • Do not skip resting the chicken, cutting it too soon turns tender meat into dry disappointment.
  • Reserve that pasta water before you drain, once it's gone, no amount of regular water will recreate that starchy magic.
  • Add the fresh herbs off the heat or they'll turn dull and lose their bright, summery flavor.
03 -
  • Use a mix of red and yellow cherry tomatoes for a pop of color and slightly different sweetness.
  • If your skillet isn't big enough to toss everything together, combine the pasta and sauce in the empty pasta pot instead.
  • Taste a piece of pasta a minute before the package time says it's done, you want it to still have a little chew since it'll continue cooking in the skillet.
  • Drizzle your best olive oil over the finished dish, it makes a noticeable difference and adds a luxurious finish.
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