Bruschetta Chicken Pasta (Printable)

Tender chicken and pasta tossed with blistered tomatoes, fresh herbs, and mozzarella for a bright, satisfying meal.

# What You 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ¼ cup of the cooking water, then drain and set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts with ½ teaspoon salt and ½ 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 5–7 minutes per side, until golden brown and cooked through with an internal temperature of 165°F. Transfer chicken to a cutting board and let rest for 5 minutes, then slice into ½-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 1–2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3–4 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 Advice:

01 -
  • It uses one skillet after the pasta boils, so cleanup is mercifully quick even on weeknights.
  • Fresh mozzarella melts into creamy pockets throughout the pasta, giving you little bites of comfort in every forkful.
  • The balsamic vinegar adds a gentle tang that keeps the tomatoes from feeling too sweet or one-note.
  • You can skip the chicken entirely and still have a deeply satisfying, protein-packed vegetarian dinner if you stir in white beans.
02 -
  • Letting the chicken rest after searing keeps all the juices inside instead of running out onto your cutting board.
  • Reserving pasta water is non-negotiable, its the only thing that can bring a dry pan of pasta back to life without adding cream or butter.
  • Dont skip tasting before you plate, cherry tomatoes vary in sweetness and you may need an extra pinch of salt or a splash more balsamic.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay juicy.
  • Use a slotted spoon to scoop out the pasta water instead of trying to pour and measure over the sink, its easier and you wont lose it down the drain.
  • Slice the basil with a sharp knife, tearing it with your hands can bruise the leaves and turn them dark.
  • If you love garlic, double it, this dish can handle bold flavors without losing its brightness.
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