Bruschetta Chicken Pasta

My skillet was still warm from breakfast when I decided to throw together this pasta on a humid June afternoon. The farmers market had left me with a basket of cherry tomatoes that were begging to be used, and I had chicken thawing with no real plan. What started as improvisation turned into something I now make whenever I want dinner to feel special without the fuss. The smell of garlic hitting hot olive oil still makes me smile every single time.

I served this to my sister during one of her surprise visits, and she asked for the recipe before she even finished her bowl. We sat on the porch with our pasta, watching the sun dip below the roofline, and she admitted she didnt think I could cook anything beyond scrambled eggs. That moment of proving her wrong while we twirled penne around our forks is still one of my favorite memories. Food has a way of saying things words cant.

Ingredients

• Penne or fusilli pasta: These shapes hold onto the tomato juices and little bits of basil better than smooth noodles, and they make every bite satisfying.
• Boneless, skinless chicken breasts: Searing them whole keeps them juicy, and slicing after resting ensures tender, flavorful pieces throughout the dish.
• Garlic, minced: Fresh garlic is non-negotiable here; it blooms in the olive oil and perfumes the entire kitchen.
• Shallot, finely chopped: Shallots add a gentle sweetness that yellow onions cant quite match, and they soften beautifully without turning bitter.
• Cherry tomatoes, halved: Use the ripest ones you can find; their natural sugars caramelize slightly and create the backbone of the sauce.
• Extra-virgin olive oil, divided: A fruity, quality oil makes a noticeable difference, especially in the final drizzle over the finished dish.
• Balsamic vinegar: Just a tablespoon adds a tangy depth that balances the sweetness of the tomatoes and ties everything together.
• Fresh basil leaves, thinly sliced: Basil is the soul of this dish; add it at the end so it stays bright green and aromatic.
• Fresh parsley, chopped: Parsley adds a clean, peppery note that keeps the dish from feeling too heavy.
• Freshly grated Parmesan cheese: Grate it yourself for the best melt and flavor; pre-shredded just doesnt compare.
• Diced fresh mozzarella: The creamy pockets of melted mozzarella make every forkful feel indulgent.
• Kosher salt and freshly ground black pepper: Season generously and taste as you go; pasta needs more salt than you think.
• Red pepper flakes (optional): A pinch adds a gentle warmth that sneaks up on you in the best way.
• Pasta cooking water, reserved: This starchy liquid is the secret to a silky, cohesive sauce that clings to everything.

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 that 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 develops that golden crust you want.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently. Let it sear undisturbed for 5 to 7 minutes per side until golden and cooked through to 165°F, then transfer to a cutting board to rest.

Sauté the aromatics:

Add the remaining tablespoon of 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 fragrant and translucent, being careful not to let them burn.

Cook the tomatoes:

Tumble the halved cherry tomatoes into the skillet and let them cook for 3 to 4 minutes, stirring occasionally, until they soften and start to burst. Stir in the balsamic vinegar and red pepper flakes if youre using them.

Combine everything:

Slice the rested chicken into half-inch pieces and return it to the skillet along with the drained pasta. Toss gently, adding splashes of reserved pasta water until the sauce coats everything in a glossy, silky layer.

Finish with herbs and cheese:

Pull the skillet off the heat and stir in the basil, parsley, Parmesan, and mozzarella until the cheese starts to melt and the herbs are evenly distributed. Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

Transfer the pasta to serving bowls or a large 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.

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There was a night when I made this for a friend going through a rough breakup, and we ate it straight from the skillet on my couch. She didnt say much, but she had three helpings and texted me the next morning asking for the recipe. Sometimes comfort isnt about the words you say but the food you share. This dish has become my go-to for those moments when someone just needs to feel cared for.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day once the flavors have melded together. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, stirring frequently so the cheese doesnt seize up. You can also microwave it in short bursts, stirring between each one, but the stovetop method keeps the texture closer to freshly made. Avoid freezing this dish; the fresh mozzarella and tomatoes dont hold up well after thawing.

Variations and Substitutions

If you want to make this vegetarian, simply leave out the chicken and toss in a can of drained white beans or chickpeas for protein and heartiness. For a lighter version, swap the pasta for zucchini noodles or use half pasta and half spiralized veggies. You can also use rotisserie chicken to save time; just shred it and add it in at the end with the pasta. If fresh mozzarella isnt available, torn burrata or even a good melty provolone works beautifully. Play around with the herbs too; fresh oregano or thyme can add a different but equally delicious dimension.

Serving Suggestions

This pasta is hearty enough to stand alone, but it pairs wonderfully with a simple arugula salad dressed in lemon and olive oil to cut through the richness. Crusty garlic bread or a warm baguette is perfect for soaking up any extra sauce left in the bowl. If youre serving this for a crowd, set out extra Parmesan, red pepper flakes, and a bottle of good olive oil so everyone can customize their plates. A chilled glass of Pinot Grigio or sparkling water with lemon completes the meal without overshadowing the bright, fresh flavors.

• Serve with a side of garlic bread to mop up every last bit of sauce.
• Pair with a crisp green salad to balance the richness of the cheese.
• Top with extra fresh basil and a crack of black pepper just before serving for a restaurant-quality finish.

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This dish has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. Theres something deeply satisfying about a meal that looks impressive but comes together with ease and heart.

Recipe FAQs

→ Can I use different pasta shapes?

Yes, penne and fusilli work beautifully as their ridges catch the sauce. Farfalle, rotini, or even spaghetti would also pair well with the bruschetta-style ingredients.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when pierced, and the meat should feel firm to the touch.

→ Can I make 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 adding fresh basil and mozzarella just before serving.

→ What's the purpose of reserving pasta water?

The starchy cooking water helps bind the ingredients together and creates a silky sauce that clings to the pasta. Add it gradually until you reach your desired consistency.

→ How can I add more vegetables?

Sauté bell peppers, zucchini, or spinach with the shallots and garlic. You can also toss in arugula or baby spinach at the end for added color and nutrients.

→ Is this suitable for meal prep?

Absolutely. Portion into airtight containers and refrigerate for up to 4 days. Add fresh basil and a drizzle of olive oil when reheating to refresh the flavors.