Bruschetta Chicken Pasta (Printable)

Tender chicken and pasta with cherry tomatoes, basil, mozzarella, and balsamic glaze for a fresh Italian-American dinner.

# 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 - 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

# Directions:

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 5-7 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 1-2 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.

# Top Tips:

01 -
  • It looks and tastes like something from a trattoria, but it comes together in under an hour with pantry staples.
  • The tomatoes get jammy and sweet, almost like a quick pan sauce, while the mozzarella melts into creamy pockets throughout.
  • You can swap the chicken for white beans or skip it entirely and still have a dish that feels complete and satisfying.
02 -
  • Don't skip resting the chicken after searing, or you'll lose all the juices when you slice it and end up with dry, tough pieces.
  • Reserve more pasta water than you think you need, because once you drain the pot, you can't get it back and it's the secret to a silky sauce.
  • Add the cheese off the heat so it melts gently without seizing up or turning greasy.
03 -
  • Use the ripest, sweetest tomatoes you can find, they're the backbone of the flavor here and bland tomatoes will make the whole dish fall flat.
  • If you want extra richness, toss in a tablespoon of butter along with the Parmesan at the end for a silky, restaurant-style finish.
  • Taste the pasta water before reserving it, if it's not salty enough, your sauce won't have enough seasoning no matter how much you add later.
Go back