Bruschetta Chicken Pasta (Print View)

Tender chicken and pasta tossed with balsamic-glazed tomatoes, fresh herbs, and mozzarella for a summery Italian-American favorite.

# Ingredient List:

→ 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 pasta until al dente according to package directions. Reserve ¼ cup cooking water, then drain and set pasta aside.
02 - While pasta cooks, season both sides of chicken breasts with ½ teaspoon salt and ½ teaspoon pepper.
03 - In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add chicken breasts and sear 5-7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to cutting board and rest 5 minutes, then slice into ½-inch pieces.
04 - In the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium, then sauté shallot and garlic for 1-2 minutes until fragrant and translucent, stirring constantly.
05 - Add halved cherry tomatoes to skillet. Cook 3-4 minutes until they soften and release juices. Stir in balsamic vinegar and red pepper flakes if using.
06 - Return sliced chicken to skillet, then add cooked pasta. Toss gently to combine. If mixture seems dry, stir in a splash of reserved pasta water to loosen sauce.
07 - Remove skillet from heat. Stir in fresh basil, parsley, Parmesan cheese, and diced mozzarella until cheese starts to melt and herbs distribute evenly.
08 - Taste and adjust seasoning with additional salt and pepper as needed. Transfer to serving bowls or platter.
09 - Garnish with extra Parmesan, drizzle of olive oil, and fresh basil leaves. Serve immediately.

# Expert Tips:

01 -
  • It feels impressive but won't leave you sweating over the stove for hours.
  • The fresh mozzarella melts into creamy pockets that cling to every twist of pasta.
  • You get protein, carbs, and vegetables all in one skillet, which means fewer dishes to scrub later.
  • Balsamic vinegar adds a subtle tang that makes each bite feel bright and alive.
02 -
  • Don't skip letting the chicken rest after searing or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Reserve pasta water before draining because you can't get it back, and it's the secret to a silky, cohesive sauce.
  • Stir the cheese in off the heat so it melts gently without breaking or becoming greasy.
03 -
  • Use a meat thermometer to check the chicken because overcooked chicken turns rubbery and dry, no matter how good your sauce is.
  • Tear the basil by hand instead of chopping it with a knife to keep the edges from bruising and turning dark.
  • If you want a creamier sauce, stir in a tablespoon of butter along with the cheese for extra richness.
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