Bruschetta Chicken Pasta

Summer was in full swing, and I had a basket of cherry tomatoes from the farmers market threatening to wrinkle on my counter. I tossed them into a hot pan with some garlic, watched them collapse into sweet, jammy pools, and realized I was accidentally making something close to bruschetta, but dinner-sized. A quick sear of chicken, some pasta from the pantry, and a handful of torn basil later, I had a dish that tasted like warm evenings and required almost no planning.

I made this for a friend who swore she didnt like chicken breast because it always turned out dry. She took one bite of the juicy, golden slices mingling with the tomato-slicked pasta and asked for the recipe before her plate was even half empty. That night taught me that resting the meat and not overthinking the sauce were the real secrets. Sometimes the simplest moves make all the difference.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch every bit of tomato juice and melted cheese, turning each bite into a flavor delivery system.
• Boneless, skinless chicken breasts: Trimming any excess fat and pounding them to even thickness ensures they cook uniformly and stay tender.
• Garlic, minced: Fresh garlic blooms in olive oil and perfumes the whole dish, just dont let it brown or it turns bitter.
• Shallot, finely chopped: Milder and slightly sweeter than onion, it melts into the background and adds quiet depth.
• Cherry tomatoes, halved: Ripe, in-season tomatoes will collapse into a jammy, sweet-tart sauce that clings to everything.
• Extra-virgin olive oil, divided: Use a fruity, good-quality oil since it doubles as both cooking fat and finishing drizzle.
• Balsamic vinegar: Just a tablespoon brightens the tomatoes and adds a hint of acidity that keeps the dish lively.
• Fresh basil leaves, thinly sliced: Slice them at the last second so they stay bright green and fragrant, not bruised and bitter.
• Fresh parsley, chopped: A handful of parsley adds a peppery, grassy note that balances the sweetness of tomatoes and cheese.
• Freshly grated Parmesan cheese: Pre-grated stuff doesnt melt the same way, grate it yourself for a silky, salty finish.
• Diced fresh mozzarella: Creamy, milky mozzarella melts into soft pockets throughout the pasta, making every bite feel indulgent.
• Kosher salt and freshly ground black pepper: Season generously and taste as you go, the tomatoes and cheese need enough salt to sing.
• Red pepper flakes (optional): A pinch adds a gentle warmth without overwhelming the bright, fresh flavors.
• Pasta cooking water, reserved: Starchy, salty pasta water is the secret to a silky sauce that clings instead of pooling at the bottom of the bowl.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package directions. Before draining, scoop out ¼ cup of the starchy cooking water and set it aside, youll need it later to loosen the sauce.

Season the chicken:

While the pasta bubbles away, pat the chicken breasts dry with paper towels and season both sides generously with ½ teaspoon salt and ½ teaspoon pepper. Dry chicken sears better and forms 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. Add the chicken breasts and let them sear undisturbed for 5 to 7 minutes per side until deeply golden and cooked through to 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch pieces.

Sauté the aromatics:

In the same skillet, add the remaining tablespoon of olive oil and reduce 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 to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they soften and start releasing their juices. Stir in the balsamic vinegar and red pepper flakes if using, letting everything meld together.

Combine chicken and pasta:

Return the sliced chicken to the skillet, then add the drained pasta. Toss gently to coat everything in the tomato juices, 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 fresh basil, parsley, Parmesan, and diced mozzarella. The residual heat will melt the cheese into creamy pockets and the herbs will stay bright and aromatic.

Taste and adjust:

Give it a taste and add more salt and pepper if needed. Transfer to serving bowls or a large platter.

Garnish and serve:

Finish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves. Serve immediately while the mozzarella is still melty and the pasta is hot.

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I served this on a night when I had no plan and even less energy, and my family ate in near silence, scraping their bowls clean. My youngest asked if we could have it again the next week. It was the kind of meal that didnt need fanfare, just good ingredients and a little bit of heat.

Choosing the Right Tomatoes

Ripe, in-season cherry tomatoes make or break this dish. If theyre pale and hard, theyll stay that way in the pan, but if theyre deep red and smell faintly sweet, theyll collapse into a jammy, almost caramelized sauce. I once used winter tomatoes and had to add a teaspoon of honey to coax out any flavor at all. Trust your nose and your eyes at the market.

Making It Vegetarian

Skip the chicken and stir in a drained can of white beans or chickpeas when you add the pasta. Youll still get plenty of protein, and the beans soak up the tomato juices beautifully. I also like to add a handful of baby spinach or arugula right at the end, it wilts in seconds and adds a peppery bite that feels fresh and alive.

Storage and Reheating

Leftovers keep in an airtight container in the fridge for up to three days. The pasta will soak up some of the sauce as it sits, so when you reheat it, add a splash of water or broth to loosen everything up. I reheat it gently in a skillet over medium-low heat, stirring often, until warmed through.

• If the mozzarella clumps when reheated, stir in a spoonful of cream or a drizzle of olive oil to smooth it out.
• Freshen it up with a handful of torn basil or a squeeze of lemon juice right before serving.
• Avoid microwaving on high, it turns the chicken rubbery and the pasta gummy.

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This is the kind of dinner that feels like summer even in the middle of March, bright and easy and full of flavor that doesnt need to be fussed over. Make it once, and itll become one of those recipes you return to whenever you need something reliable and delicious.

Recipe Q&A

→ Can I use dried basil instead of fresh?

Fresh basil provides the best bright flavor and aroma, but you can substitute 1 teaspoon dried basil if needed. Add it early with the tomatoes to help rehydrate the herbs.

→ What pasta shapes work best?

Penne and fusilli are excellent choices because their ridges and curves catch the sauce. Rotini, farfalle, or rigatoni also work well. Short pasta shapes tend to hold the chunky tomato mixture better than long strands like spaghetti.

→ How do I know when the chicken is done?

Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should feel firm and spring back when touched, and the juices should run clear when pierced. Letting it rest for 5 minutes keeps it tender.

→ Can I make this vegetarian?

Yes, simply omit the chicken and add protein alternatives like white beans, chickpeas, or increase the mozzarella and Parmesan. You can also add grilled vegetables like zucchini or bell peppers for extra substance.

→ How long will leftovers keep?

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. Note that the pasta will absorb more liquid as it sits, so you may need to add moisture when reheating.

→ Why should I reserve pasta water?

Pasta water is starchy and salty, which helps emulsify the olive oil and tomato juices into a silky sauce that clings to the pasta. This natural thickener prevents the dish from becoming dry and ties all the flavors together beautifully.