Bruschetta Chicken Pasta

The smell of ripe cherry tomatoes hitting a hot skillet always takes me straight back to a sticky August evening when I needed dinner fast but wanted it to feel special. I had fresh basil wilting on the counter, leftover chicken in the fridge, and a craving for something bright and summery. What started as pantry improv turned into one of those meals where everyone went quiet for the first few bites, then asked if there were seconds.

I made this for a small dinner party once, and my friend who claimed she didnt like chicken breast took three helpings. She said it was the tomatoes that did it, how they burst and mingled with the basil, turning something simple into something she actually wanted to eat. I realized then that this dish doesnt need to be complicated to feel like youve done something right.

Ingredients

• Penne or fusilli pasta: The ridges and tubes catch all that tomatoey, cheesy goodness, making every bite satisfying and never slippery.
• Boneless, skinless chicken breasts: Trimmed and seasoned well, they sear up golden and juicy, especially if you let them rest before slicing.
• Garlic and shallot: These two create a fragrant base that smells like youve been cooking all day, even though you havent.
• Cherry tomatoes: Halved so they release their juice quickly, they become the sauce without any canned products or long simmering.
• Extra-virgin olive oil: Divided between searing the chicken and sauteing the aromatics, it adds richness and ties everything together.
• Balsamic vinegar: Just a tablespoon brings a sweet-tart depth that makes the tomatoes taste even more like summer.
• Fresh basil and parsley: Thinly sliced and stirred in at the end, they keep their bright green color and perfume the whole dish.
• Parmesan and fresh mozzarella: The Parmesan adds sharpness, the mozzarella melts into creamy pockets, and together they make you want to lick the bowl.
• Kosher salt, black pepper, and red pepper flakes: Season boldly, taste as you go, and add a pinch of heat if you want a little kick.
• Reserved pasta water: This starchy liquid is the secret to a silky, cohesive sauce that clings to every piece of pasta.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente, following the package directions. Before you drain it, scoop out a quarter cup of that starchy cooking water and set it aside.

Season the Chicken:

While the pasta bubbles away, pat the chicken breasts dry and season both sides generously with salt and pepper. This step matters more than you think.

Sear the Chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently and let it sear undisturbed for 5 to 7 minutes per side until golden and cooked through to 165 degrees. Transfer to a cutting board and let it rest for 5 minutes before slicing into half-inch pieces.

Saute the Aromatics:

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium, then toss in the shallot and garlic and stir constantly for 1 to 2 minutes until fragrant and translucent. Dont let them burn or theyll turn bitter.

Cook the Tomatoes:

Add the halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if youre using them.

Combine Everything:

Return the sliced chicken to the skillet, add the cooked pasta, and toss gently to combine. If it looks dry, splash in some of that reserved pasta water to loosen the sauce and help everything cling together.

Finish with Cheese and Herbs:

Remove the skillet from the heat, then stir in the fresh basil, parsley, Parmesan, and diced mozzarella until the cheese starts to melt and the herbs are evenly distributed. Taste and adjust the seasoning with more salt and pepper if needed.

Serve:

Transfer to serving bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve immediately while the mozzarella is still melty and the pasta is hot.

Save

One evening, my nephew sat at the table picking out every piece of mozzarella he could find, declaring it a treasure hunt. He didnt realize he was also eating tomatoes, garlic, and chicken in the process. Sometimes the best meals are the ones that sneak vegetables past picky eaters and still feel like a treat.

Choosing Your Tomatoes

Ive made this with pale, winter cherry tomatoes and with fat, summer ones from the farmers market, and the difference is stunning. The ripe ones burst with sweetness and barely need any help, while off-season tomatoes sometimes need an extra pinch of salt or a longer cook to coax out flavor. If you can, wait for tomato season, but if you cant, a tiny spoonful of tomato paste stirred in with the balsamic can add depth.

Making It Vegetarian

Skip the chicken entirely and this dish still shines, especially if you add a can of drained white beans or chickpeas for protein and texture. I once served the veggie version to a friend who swore she needed meat at every meal, and she didnt even notice it was missing until I mentioned it. The combination of creamy mozzarella, bright tomatoes, and fresh basil carries the whole plate on its own.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the moisture as it sits. When you reheat, add a splash of water or broth to the pan and warm it gently over medium-low heat, stirring often so the mozzarella doesnt seize up. I actually love this cold the next day, eaten straight from the container like a pasta salad, with an extra drizzle of olive oil and a handful of arugula tossed in.

• Store in an airtight container and keep the extra Parmesan separate so it doesnt get soggy.
• Reheat gently with a little liquid to bring back the saucy consistency.
• If youre meal prepping, undercook the pasta slightly so it doesnt turn mushy when reheated.

Save

This is the kind of meal that feels like summer even in the middle of February, and it comes together fast enough that you can make it on a Tuesday without feeling like youve spent your whole evening in the kitchen. Grab a fork, twirl up a big bite, and let the basil and balsamic do the rest.

Recipe Help & Answers

→ What pasta shapes work best for this dish?

Penne or fusilli are ideal because their ridges and curves catch the tomato juices and melted cheese. Other short pasta like rotini, farfalle, or gemelli would also work well. Avoid long strands like spaghetti—the pieces won't hold onto the chunky bruschetta topping as effectively.

→ Can I make this vegetarian?

Absolutely. Simply omit the chicken and add protein like white beans, chickpeas, or extra diced mozzarella. You could also add sliced mushrooms or bell peppers for more substance. The pasta and cheese still provide plenty of satisfying texture.

→ How do I know when the tomatoes are done cooking?

The cherry tomatoes are ready when their skins start to wrinkle and they've released enough juice to create a light sauce in the pan—usually 3–4 minutes. They should be softened but not completely collapsed, still holding some shape for texture.

→ Why should I reserve pasta cooking water?

Pasta water is starchy and salty, which makes it perfect for loosening sauces. If your finished dish seems dry, a splash of this water helps everything coat evenly without making it watery. It's a restaurant trick that creates silky, emulsified sauces.

→ Can I prepare this ahead of time?

You can cook the pasta and chicken in advance—store them separately in the refrigerator. When ready to serve, reheat the chicken and tomatoes together, then toss with the pasta and fresh herbs. Add the mozzarella last so it melts beautifully. The dish is best enjoyed immediately, though leftovers reheat well for lunch the next day.

→ What can I substitute for balsamic vinegar?

Red wine vinegar adds a similar tang, though it lacks balsamic's natural sweetness. You could also use white wine vinegar with a pinch of sugar, or skip the acid entirely and squeeze in fresh lemon juice just before serving for brightness.