Save One evening in late June, I stood at the stove watching cherry tomatoes split and sizzle in olive oil, their skins blistering into something sweet and jammy. I had grabbed them from the farmers market that morning without any real plan, and now they were transforming into the kind of sauce that didn't need much else. The chicken had just come off the heat, resting on the cutting board, and the whole kitchen smelled like garlic and basil and summer itself. That night, this pasta became the thing I made whenever I wanted something bright, fast, and a little bit special.
I made this for a friend who said she didn't like tomatoes, which felt like a challenge I couldn't ignore. She watched me halve the cherry tomatoes and toss them into the hot skillet, skeptical but polite. When they started to collapse and caramelize, releasing their juices into the oil, she leaned in closer. By the time I stirred in the basil and mozzarella, she was already reaching for a fork. She finished two bowls and admitted that maybe she just hadn't met the right tomato dish yet.
Ingredients
- Penne or fusilli pasta: The ridges and tubes catch all the tomato juices and bits of mozzarella, making every forkful satisfying and saucy.
- Boneless, skinless chicken breasts: Searing them whole keeps them juicy, and slicing after resting lets you control the size and tenderness of each piece.
- Garlic and shallot: This duo builds a fragrant, slightly sweet base that mellows in the oil and supports everything else without overpowering.
- Cherry tomatoes: Choose the ripest ones you can find, they should smell sweet and feel firm but give slightly when pressed.
- Extra-virgin olive oil: Use a good one here, it becomes part of the sauce and carries the flavors of garlic, basil, and tomato into every bite.
- Balsamic vinegar: Just a tablespoon adds a bright, tangy edge that balances the richness of the cheese and chicken.
- Fresh basil and parsley: Basil brings that unmistakable summer sweetness, while parsley adds a clean, grassy freshness that keeps things lively.
- Parmesan cheese: Freshly grated melts into the pasta and adds a salty, nutty depth that store-bought can't match.
- Fresh mozzarella: The soft, milky kind that comes packed in water, it melts into creamy little clouds and makes the dish feel indulgent.
- Kosher salt and black pepper: Season generously, the pasta needs it, and the tomatoes and chicken will taste flat without enough.
- Red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the sweetness of the tomatoes.
- Pasta cooking water: Starchy and salty, it loosens the sauce and helps everything cling together without needing cream or butter.
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 timing. Before draining, scoop out a mugful of that starchy cooking water and set it aside.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry with a paper towel and season both sides evenly with salt and pepper. Dry chicken sears better and gets 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 cook undisturbed for 5 to 7 minutes per side until deeply golden and cooked through to 165 degrees Fahrenheit, then transfer to a cutting board to rest.
- Saute the aromatics:
- Add the remaining tablespoon of olive oil to the same skillet and lower the heat to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until fragrant and translucent but not browned.
- Cook the tomatoes:
- Add the halved cherry tomatoes and let them cook for 3 to 4 minutes, stirring occasionally, until they start to blister and release their juices. Stir in the balsamic vinegar and red pepper flakes if using.
- Combine everything:
- Slice the rested chicken into half-inch pieces and return it to the skillet along with the drained pasta. Toss everything together gently, adding a splash of reserved pasta water if it looks dry.
- Finish with herbs and cheese:
- Remove the skillet from the heat and stir in the basil, parsley, Parmesan, and diced mozzarella. Toss until the cheese starts to melt and the herbs are evenly distributed throughout.
- Taste and adjust:
- Give it a taste and add more salt or pepper if needed. The Parmesan is salty, so go easy at first.
- Serve:
- Transfer to bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves. Serve immediately while the mozzarella is still melty.
Save There was a night when I made this for my parents after a long day of helping me move into a new apartment. We ate it straight from the skillet at my tiny kitchen table, the windows open, the breeze carrying in the smell of cut grass and honeysuckle. My mom said it reminded her of something she'd had in Rome years ago, and my dad just kept reaching for more bread to mop up the tomato oil. That meal, simple as it was, felt like the first real moment in that new space.
Choosing Your Tomatoes
The best cherry tomatoes for this are the ones that smell like tomatoes, not like nothing. I look for deep red or even dark purple varieties at the market, the kind that feel heavy for their size and have a slight give when you press gently. In the winter, when fresh tomatoes are sad and flavorless, I sometimes use a handful of halved grape tomatoes mixed with a spoonful of tomato paste to boost the sweetness and body. It is not the same as summer tomatoes, but it gets you close enough to enjoy the dish year-round.
Making It Your Own
This recipe is forgiving and easy to adapt based on what you have or what you are craving. I have added handfuls of arugula right at the end for peppery bite, stirred in white beans instead of chicken for a vegetarian version, and even tossed in leftover rotisserie chicken when I was too tired to sear my own. Sometimes I use orecchiette instead of penne because I love how the little cups hold the tomato juices. The bones of the recipe stay the same, but the details can shift to fit your mood or your pantry.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring often to bring it back to life. The mozzarella won't be as creamy the second time around, but the flavors deepen overnight and the dish still tastes bright and satisfying.
- Store in an airtight container and keep the extra Parmesan separate so it doesn't get soggy.
- If you want to meal prep, cook the chicken and pasta separately and combine them fresh each time.
- This also works cold as a pasta salad, just toss it with a little extra olive oil and lemon juice before serving.
Save This is the kind of meal that feels generous without being fussy, the kind you can make on a weeknight and still feel like you did something special. I hope it lands on your table with the same easy joy it has brought to mine.
Questions & Answers
- → What makes this pasta Italian-style?
The combination of cherry tomatoes, fresh basil, garlic, olive oil, and aged balsamic reflects classic Italian flavors. The technique of sautéing aromatics and finishing with pasta water creates an authentic Italian sauce consistency.
- → Can I use different pasta shapes?
Yes, penne and fusilli work well because their ridges hold the sauce. Other short pasta like rigatoni, gemelli, or farfalle would also complement the chunky tomato and chicken pieces.
- → How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should also feel firm to the touch and show no pink when cut into the thickest part.
- → Why reserve pasta cooking water?
The starchy pasta water helps bind the ingredients together and creates a silky, emulsified sauce that clings to the pasta. It's essential for achieving the right consistency without adding heavy cream.
- → What can I substitute for fresh mozzarella?
Fresh bocconcini (mini mozzarella balls) work perfectly. For a different flavor profile, try crumbled feta or dollops of ricotta, though these will change the traditional taste.
- → Is this suitable for meal prep?
This dish reheats well. Store in airtight containers for up to 4 days. The flavors often improve overnight as the ingredients meld together, though pasta may absorb more liquid, so add a splash of water when reheating.