Bruschetta Chicken Pasta

I made this on a Tuesday night when I had fifteen minutes to prep and zero desire to follow anything complicated. The tomatoes were sitting on my counter, almost too ripe, and I had chicken thawed with no real plan. What came together was this bright, summery tangle of pasta that tasted like I'd spent all afternoon on it. My neighbor knocked just as I plated it, stayed for a bowl, and asked for the recipe before she even finished chewing.

The first time I served this to friends, I ran out of penne and used whatever short pasta I had left in three different boxes. Nobody noticed. They were too busy mopping up the tomato-balsamic oil with bread and asking if there was more basil in the garden. I learned that night that this dish is forgiving, adaptable, and way more about the freshness of the ingredients than perfect technique.

Ingredients

• Penne or fusilli pasta: Short shapes with ridges grab onto the juices and bits of tomato, making every bite cohesive.
• Boneless, skinless chicken breasts: Searing them whole keeps them juicy, and slicing after resting gives you tender, golden pieces that don't dry out.
• Garlic and shallot: Shallots add a sweeter, more delicate onion flavor that doesn't overpower the tomatoes.
• Cherry tomatoes: They burst and collapse into a sauce when cooked, releasing natural sweetness that balances the balsamic tang.
• Extra-virgin olive oil: Use a good one here since it coats the pasta and carries all the flavor from the garlic and herbs.
• Balsamic vinegar: Just a tablespoon adds depth and a hint of acidity that brightens the whole dish without making it sour.
• Fresh basil and parsley: Basil is the star, but parsley adds a grassy freshness that keeps things from feeling one-note.
• Parmesan and mozzarella: Parmesan brings saltiness and umami, while mozzarella melts into creamy little puddles that make the pasta luxurious.
• Kosher salt and black pepper: Season at every stage, especially the chicken and the tomatoes, to build layers of flavor.
• Red pepper flakes: Optional, but a pinch adds warmth and keeps the dish from feeling too sweet.
• Pasta cooking water: Starchy and salty, it loosens everything and helps the sauce cling to the noodles.

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 the starchy cooking water and set it aside.

Season and sear the chicken:

Pat the chicken dry, season both sides generously with salt and pepper, then sear in shimmering olive oil over medium-high heat until golden and cooked through, about 5 to 7 minutes per side. Let it rest on a cutting board before slicing so the juices stay inside.

Sauté the aromatics:

In the same skillet, add a bit more olive oil and cook the shallot and garlic over medium heat until they smell sweet and turn translucent, stirring constantly so they don't burn. This takes just a minute or two.

Cook the tomatoes:

Toss in the halved cherry tomatoes and let them soften and release their juices, stirring occasionally. When they start to collapse, stir in the balsamic vinegar and a pinch of red pepper flakes if you want a little heat.

Combine everything:

Add the sliced chicken and drained pasta to the skillet, tossing gently to coat. If it looks dry, splash in some reserved pasta water a little at a time until it comes together in a silky, cohesive mixture.

Stir in the fresh stuff:

Off the heat, fold in the basil, parsley, Parmesan, and mozzarella, letting the residual warmth melt the cheese and release the herb fragrance. Taste and adjust the seasoning with more salt or pepper as needed.

Serve:

Divide among bowls, garnish 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.

Save

There's a moment when you toss everything together and the kitchen smells like garlic, tomatoes, and fresh basil all at once, and you realize this is the kind of meal that makes people linger at the table. My family started asking for this on repeat during tomato season, and now it's the dish I make when I want something that feels special but doesn't require a grocery run or an all-day project. It's comfort and brightness in one bowl.

Choosing Your Pasta Shape

Short, tubular shapes like penne, rigatoni, or fusilli work best here because they catch the tomato juices and bits of herbs in their ridges and hollows. I've used farfalle in a pinch and it was fine, but the sauce didn't cling as well. If you want to use spaghetti or linguine, toss everything a little longer so the noodles get fully coated, and add an extra splash of pasta water to help the sauce stick.

Making It Vegetarian

Skip the chicken entirely and bulk up the dish with a can of drained white beans or chickpeas, stirred in with the tomatoes. You could also add sautéed zucchini or roasted red peppers for extra substance. The cheese and the tomatoes carry enough richness that you won't miss the meat, and the basil keeps everything feeling fresh and summery.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container. The pasta will absorb some of the moisture as it sits, so when you reheat, add a splash of water or broth and warm it gently in a skillet over medium-low heat, stirring frequently. The mozzarella won't be as melty the second time, but the flavors deepen overnight and it still tastes great.

• Reheat in a skillet with a little water to bring back the sauce.
• Garnish with fresh basil just before serving to brighten it up again.
• Don't microwave on high or the chicken will turn rubbery.

Save

This is the kind of recipe that grows with you, changing slightly each time depending on what's in season or what you have on hand. It never gets old, and it always feels like a little celebration on a weeknight.

Recipe FAQs

→ Can I use fresh mozzarella balls instead of diced?

Yes, small ciliegine or pearl mozzarella balls work beautifully. Simply halve or quarter them depending on size, and add them at the end so they warm through without completely melting away.

→ What type of pasta works best for this dish?

Penne or fusilli are ideal because their shapes catch the cherry tomato juices and cheese. Rigatoni or farfalle would also work well. Avoid long strands like spaghetti as the toppings tend to slide off.

→ Can I make this dish ahead of time?

The components can be prepped ahead—cook the pasta, slice the chicken, and halve the tomatoes. However, assemble just before serving for best texture. Reheating may cause the fresh mozzarella to become rubbery and the basil to lose its vibrant flavor.

→ How do I make this vegetarian?

Omit the chicken entirely and increase the cheese quantities, or add white beans like cannellini for protein. You could also substitute the chicken with sautéed mushrooms or plant-based chicken alternatives.

→ Why is pasta water important in this recipe?

Pasta water is starchy and salty, which helps create a silky sauce that clings to the pasta. Adding a splash prevents the dish from becoming dry and emulsifies with the olive oil and balsamic for a cohesive coating.