Save to Pinterest The windows were open, curtains billowing in a warm breeze, and I had twenty minutes before everyone arrived. I needed dinner fast but didn't want to settle for plain pasta. Bruschetta chicken pasta was born out of that gentle panic—a dish that tastes like summer evenings but comes together before you've had time to second-guess yourself. The cherry tomatoes sizzle and pop, releasing their sweet juice into golden olive oil, while the chicken turns beautifully bronzed without any fuss.
I made this for my sister the night she came home from a long trip, exhausted and craving something comforting but light. She sat at the counter, barefoot and quiet, watching me toss the pasta with basil and cheese. When she took her first bite, she closed her eyes and said it tasted like being home. That's when I realized this dish had become more than a quick dinner—it was a feeling, a soft landing after a hard day.
Ingredients
- Penne or fusilli pasta: The ridges and twists catch every bit of tomato juice and melted cheese, making each forkful satisfying.
- Boneless, skinless chicken breasts: Searing them whole keeps the meat juicy, and slicing after resting ensures tender, flavorful bites.
- Garlic and shallot: Shallots are milder and sweeter than onions, adding depth without overpowering the fresh tomatoes.
- Cherry tomatoes: Halving them helps them soften quickly and release their natural sweetness into the oil.
- Extra-virgin olive oil: Use the good stuff here because it carries the flavor of garlic and basil through every strand of pasta.
- Balsamic vinegar: Just a tablespoon brightens the whole dish and balances the richness of the cheese.
- Fresh basil and parsley: Torn basil added at the end stays vibrant and aromatic, while parsley adds a fresh, grassy note.
- Parmesan and mozzarella: Parmesan brings saltiness and umami, while mozzarella melts into creamy pockets that make every bite indulgent.
- Kosher salt, black pepper, and red pepper flakes: Season generously, taste often, and adjust until it feels just right.
- Pasta cooking water: Starchy and salty, it loosens the sauce and helps everything cling together beautifully.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package directions. Reserve ¼ cup of the starchy cooking water before draining, then set the pasta aside.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt and pepper. Dry chicken sears better and develops a golden crust.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes, then slice into ½-inch pieces.
- Sauté the aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and reduce heat to medium. Sauté the shallot and garlic for 1 to 2 minutes, stirring constantly, until fragrant and translucent but not browned.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet and cook 3 to 4 minutes until they soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if using.
- Combine everything:
- Return the sliced chicken to the skillet, then add the cooked pasta. Toss gently to combine, adding a splash of reserved pasta water if the mixture seems dry.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella until the cheese starts to melt. Taste and adjust seasoning with additional 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 warm and melty.
Save to Pinterest One night I served this to friends who didn't think they liked chicken pasta. They went quiet after the first bite, then one of them asked if I could write down the recipe. I realized then that the simplest dishes, the ones that taste like sunshine and fresh air, are the ones people remember long after the meal is over.
How to Choose the Best Tomatoes
Ripe, in-season cherry tomatoes are sweeter and juicier than the pale winter ones. Look for tomatoes that feel heavy for their size and have taut, glossy skin. If you can only find bland tomatoes, a pinch of sugar stirred in with the balsamic vinegar will help coax out their sweetness. I've learned that good tomatoes make this dish sing, while mediocre ones just sit there quietly.
Adjusting the Sauce Consistency
Pasta water is your best friend here. Start with a small splash and toss everything together, adding more until the sauce coats the pasta without pooling at the bottom of the bowl. The starch in the water helps the oil, vinegar, and tomato juices emulsify into a glossy coating. I used to skip this step and wondered why my pasta felt dry and disconnected, but now I never drain without saving at least half a cup.
Serving Suggestions and Variations
This pasta is beautiful on its own, but I love pairing it with a simple arugula salad dressed with lemon and olive oil. For a vegetarian version, skip the chicken and toss in a can of drained white beans or roasted chickpeas for protein. Sometimes I add a handful of baby spinach right at the end, letting it wilt into the warm pasta. The dish is flexible and forgiving, ready to adapt to whatever you have on hand.
- Serve with crusty bread to soak up every bit of tomato-basil sauce.
- Add a squeeze of fresh lemon juice for extra brightness.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Save to Pinterest This dish reminds me that the best meals don't require complicated techniques or fancy ingredients, just fresh flavors and a little care. I hope it brings you the same kind of easy joy it's brought to my table, time and time again.
Recipe Q&A
- → Can I make this vegetarian?
Absolutely. Simply omit the chicken and increase the mozzarella or add white beans for protein. The tomatoes and herbs create plenty of flavor on their own.
- → What pasta works best?
Penne or fusilli catch the tomato juices beautifully, but any short pasta like rigatoni or farfalle works well. The shape helps hold the light sauce and distributed ingredients evenly.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to refresh the sauce. The pasta may absorb more liquid overnight.
- → Can I use regular tomatoes?
Cherry tomatoes are ideal because they stay firm and release juices gradually. If using larger tomatoes, dice them small and reduce cooking time slightly to prevent mushiness.
- → Why reserve pasta water?
The starchy cooking water helps bind the olive oil and tomato juices into a silky coating that clings to pasta. It's the secret to restaurant-style consistency without adding heavy cream.
- → Is this spicy?
The red pepper flakes are optional and add just a gentle warmth. Without them, the dish is mild and family-friendly. Adjust the amount to your taste preference.