Bruschetta Chicken Pasta (Printable version)

Golden chicken, cherry tomatoes, and fresh herbs tossed with al dente pasta in a balsamic finish.

# 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

# Step-by-step guide:

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 with an internal temperature of 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 Tips:

01 -
  • It transforms pantry staples and a handful of fresh ingredients into something that feels restaurant special without the fuss.
  • The balsamic kissed tomatoes create their own silky sauce that clings to every piece of pasta and chicken.
  • You can have it on the table in under an hour, yet it tastes like you spent all afternoon cooking.
  • Leftovers actually get better overnight as the flavors marry and deepen in the fridge.
02 -
  • Do not skip resting the chicken after searing or all those precious juices will run out onto the cutting board instead of staying inside the meat.
  • Reserve the pasta water before you drain, because once it is gone you cannot recreate that starchy magic that makes the sauce cling.
  • Use ripe, in season cherry tomatoes for the best flavor, because off season ones will taste watery and bland no matter how long you cook them.
  • Add the fresh herbs and cheese off the heat so the basil stays bright green and the mozzarella melts gently instead of turning greasy.
03 -
  • Pat the chicken completely dry before seasoning and searing, because any surface moisture will steam the meat instead of creating that golden, flavorful crust.
  • Use a skillet large enough to hold everything comfortably, because crowding the pan will cause the chicken to steam and the pasta to clump instead of tossing evenly.
  • Taste the dish before serving and adjust the seasoning boldly, because pasta and chicken both need more salt than you think to really shine.
  • If the tomatoes are not quite ripe enough, add a pinch of sugar to the skillet to coax out their sweetness and balance the acidity of the balsamic.
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