Bruschetta Chicken Pasta (Printable Version)

Golden chicken, cherry tomatoes, and mozzarella tossed with pasta and fresh herbs for a bright Italian-American 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

# Directions:

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 (internal temperature 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 Tips:

01 -
  • It tastes like something you'd order at a charming Italian bistro, but comes together in under an hour on a regular Tuesday.
  • The cherry tomatoes create their own silky sauce without any cream or heavy ingredients, so it feels indulgent but light.
  • You can easily swap the chicken for white beans or skip it entirely, making it flexible for whatever your table needs.
  • Leftovers actually improve overnight as the flavors meld, which means less work and more reward the next day.
02 -
  • Letting the chicken rest after searing is non-negotiable because slicing it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Reserve that pasta water before you drain because once it's gone, you can't get it back, and it's the easiest way to fix a sauce that's too thick or separated.
  • Don't skip tasting at the end because the saltiness of Parmesan varies, and what tastes perfect to you might need a pinch more seasoning for someone else.
03 -
  • Use a meat thermometer to check the chicken because overcooked chicken turns rubbery, and guessing by touch alone is risky when you're new to searing.
  • Toss the hot pasta with the sauce off the heat so the residual warmth melts the cheese without making it greasy or clumpy.
  • If you want a little more sauce, don't add more oil, just use more of that reserved pasta water because it emulsifies everything into a silky coating without adding extra fat.
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