Bruschetta Chicken Pasta (Printable)

Tender chicken and penne tossed with cherry tomatoes, fresh herbs, and melted mozzarella in a light balsamic sauce.

# 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 - 1/4 cup freshly grated Parmesan cheese, plus more for garnish
11 - 1/2 cup diced fresh mozzarella

→ Seasonings

12 - 1/2 teaspoon kosher salt, plus more to taste
13 - 1/2 teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes, optional

→ Other

15 - 1/4 cup pasta cooking water, reserved

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain and set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts with 1/2 teaspoon salt and 1/2 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 to 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 1/2-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 to 2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3 to 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 Suggestions:

01 -
  • It tastes like a restaurant dish but comes together in under an hour with everyday ingredients.
  • The balsamic vinegar adds a tangy sweetness that makes the tomatoes taste even more alive.
  • Fresh mozzarella melts into creamy pockets throughout the pasta, giving you little bursts of richness in every bite.
  • You can easily swap the chicken for white beans or skip it entirely and still have a deeply satisfying meal.
02 -
  • Do not skip resting the chicken, cutting it too soon will drain all the juices onto the cutting board instead of keeping them inside the meat.
  • Reserve the pasta water before you drain, I have forgotten this more times than I care to admit and regretted it every single time.
  • Use ripe, in-season cherry tomatoes whenever possible, their sweetness and acidity make or break this dish.
  • Add the mozzarella off the heat so it softens and melts gently without turning rubbery or greasy.
03 -
  • Let the oil get hot enough that the chicken sizzles immediately when it hits the pan, otherwise it will steam instead of sear.
  • Tear the basil by hand instead of chopping it with a knife to avoid bruising and darkening the leaves.
  • Taste the pasta water before you drain it, if it is not salty enough to enjoy on its own, the pasta will taste bland no matter what you add later.
  • Use a slotted spoon to transfer the pasta directly from the pot to the skillet if you want to skip the draining step and keep more starchy water on the noodles.
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