Bruschetta Chicken Pasta

There was this odd Tuesday evening when I craved something bright but didn't want to leave the house. I had a pint of cherry tomatoes about to turn, chicken in the fridge, and half a box of penne staring at me from the pantry. I threw them all together with balsamic and basil, and it tasted like summer had wandered into my kitchen uninvited. That accidental dinner became the dish I make whenever I need color on my plate and joy in my bowl.

I first made this for a friend who swore she hated balsamic vinegar. She took one bite, paused mid-chew, and asked what I'd done to make it taste like that. I told her it was just a tablespoon tossed with hot tomatoes, and she looked betrayed by every salad dressing she'd ever refused. Now she requests this pasta every time she visits, and I've stopped reminding her about the vinegar.

Ingredients

• Penne or fusilli pasta: The ridges and tubes catch all the tomato juices and bits of melted mozzarella, making every forkful satisfying.
• Boneless, skinless chicken breasts: Trim any uneven bits so they sear evenly, and don't skip the resting time or you'll lose all that juice to your cutting board.
• Garlic and shallot: Shallots add a sweeter, more delicate onion flavor than yellow onions, and they soften faster without browning too much.
• Cherry tomatoes: Halving them lets their insides burst open and mingle with the oil, creating a light sauce that clings without being heavy.
• Extra-virgin olive oil: Use the good stuff here since it's not just for cooking, it's part of the final drizzle that ties everything together.
• Balsamic vinegar: Just one tablespoon adds a tangy sweetness that brightens the tomatoes without making the dish taste like salad.
• Fresh basil and parsley: Basil brings that unmistakable Italian warmth, while parsley adds a fresh, grassy note that keeps things lively.
• Parmesan and mozzarella: Parmesan gives you salty depth, mozzarella gives you creamy pockets that melt into the hot pasta.
• Kosher salt, black pepper, and red pepper flakes: Season boldly, taste often, and add the flakes only if you want a gentle kick in the background.
• Pasta cooking water: This starchy liquid is the secret to making everything cling together like it was meant to be one dish.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until it still has a slight bite in the center. Before draining, scoop out a mugful of that cloudy, starchy water and set it aside.

Season and sear the chicken:

Pat the chicken dry, season both sides generously with salt and pepper, then sear in hot oil until each side turns golden and the meat reaches 165°F. Let it rest on a board while you build the sauce, then slice it into thick strips.

Sauté the aromatics:

In the same skillet, add a little more oil and cook the shallot and garlic over medium heat, stirring constantly so they soften and smell incredible without burning. This step takes less than two minutes but sets the flavor foundation.

Cook the tomatoes:

Toss in the halved cherry tomatoes and let them sizzle until their skins wrinkle and their juices pool in the pan. Stir in the balsamic and red pepper flakes, and watch the vinegar glaze the tomatoes with a glossy sheen.

Combine everything:

Return the sliced chicken to the skillet, add the drained pasta, and toss gently to coat. If it looks dry or clumpy, splash in some of that reserved pasta water and stir until everything loosens and shines.

Finish with cheese and herbs:

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

Taste and serve:

Adjust the salt and pepper to your liking, then pile the pasta onto plates or a big platter. Finish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves for color and fragrance.

Save Pin

One night I doubled the batch for a small dinner party, and someone asked if I'd trained in Italy. I laughed and said no, just a lot of Tuesdays alone with whatever was in the fridge. But the compliment stuck with me, because this dish really does taste like more effort than it takes. It's become my go-to when I want to impress without the stress.

Choosing Your Tomatoes

I've tried this with grape tomatoes, heirlooms, and even canned in a pinch. Cherry tomatoes win every time because they're sweet, they cook quickly, and they hold their shape while still bursting into juicy bits. If you can find them on the vine, even better, the aroma while they cook is worth the extra dollar. Off-season tomatoes can taste flat, so don't be shy about adding a pinch of sugar to the pan if they need help.

Making It Vegetarian

I've served this without the chicken more times than I can count, and no one's ever felt shortchanged. You can add a can of drained white beans for protein, or just let the cheese and pasta do the work. Sometimes I'll toss in a handful of arugula right before serving so it wilts into the hot pasta and adds a peppery bite. It's proof that a dish doesn't need meat to feel hearty and complete.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and I've found they actually taste better the next day once the flavors have mingled. Reheat gently in a skillet with a splash of water or broth to bring back the moisture, or microwave in short bursts and stir between each one. The basil will darken, but the flavor stays bright.

• Store in an airtight container to keep the pasta from drying out.
• If you know you'll have leftovers, hold back some of the fresh basil to stir in when you reheat.
• This also freezes decently for up to a month, though the mozzarella texture changes slightly.

Save Pin

This pasta has saved me on rushed weeknights and made me look like a genius on lazy Sundays. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this vegetarian?

Yes, simply omit the chicken and increase the amount of cheese or add white beans for protein. The pasta and vegetables remain just as flavorful.

→ What type of pasta works best?

Penne or fusilli are ideal because their shapes hold the sauce and ingredients well. Any short pasta with ridges or twists will work beautifully.

→ Can I prepare this ahead of time?

Cook the pasta and chicken in advance, but toss everything together just before serving. The dish tastes best when freshly assembled and warm.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to refresh the sauce.

→ Can I use regular tomatoes instead of cherry?

Roma or vine tomatoes diced into small pieces work as a substitute, though cherry tomatoes provide the best sweetness and juiciness.

→ Is this gluten-free?

Use certified gluten-free pasta to make this dish gluten-free. All other ingredients are naturally gluten-free.