Bruschetta Chicken Pasta (Printable)

Tender chicken with pasta, cherry tomatoes, basil, and melted mozzarella in a light balsamic glaze.

# 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 - 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

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ¼ cup cooking water, drain pasta, and set aside.
02 - Season both sides of chicken breasts with ½ teaspoon salt and ½ teaspoon pepper.
03 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and sear 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to cutting board and rest 5 minutes, then slice into ½-inch pieces.
04 - Add remaining 1 tablespoon olive oil to the same skillet. Reduce heat to medium, then sauté shallot and garlic for 1-2 minutes until fragrant and translucent, stirring constantly.
05 - Add halved cherry tomatoes to the skillet. Cook 3-4 minutes until softened and releasing juices. Stir in balsamic vinegar and red pepper flakes if using.
06 - Return sliced chicken to the skillet, then add cooked pasta. Toss gently to combine. If mixture seems dry, stir in a splash of reserved pasta water to loosen.
07 - Remove skillet from heat. Stir in fresh basil, parsley, Parmesan cheese, and diced mozzarella until cheese begins 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 fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • It tastes like a fancy Italian restaurant but uses pantry staples and one skillet.
  • The tomatoes break down into a sweet, jammy sauce that clings to every piece of pasta.
  • You can have it on the table in under an hour, even on a weeknight.
  • Leftovers taste even better the next day after the flavors marry overnight.
02 -
  • Dont skip reserving the pasta water; it contains starch that binds the sauce and keeps everything from feeling dry or separated.
  • Let the chicken rest for a full 5 minutes before slicing or all the juices will run out onto the cutting board instead of staying in the meat.
  • Use ripe, in-season tomatoes for the sweetest flavor; pale, hard tomatoes will make the dish taste flat and bland.
03 -
  • Salt your pasta water generously; it should taste like the sea and is your only chance to season the pasta itself from the inside out.
  • Dont overcrowd the skillet when searing the chicken or it will steam instead of developing that golden, caramelized crust.
  • Add the cheese off the heat to prevent it from becoming grainy or clumpy; residual heat will melt it perfectly.
  • Taste the dish before serving and adjust the seasoning; a pinch more salt or a splash more balsamic can make all the difference.
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