Bruschetta Chicken Pasta (Printable)

Golden chicken meets cherry tomatoes, basil, and mozzarella in this 55-minute Italian-inspired pasta dinner.

# What You’ll 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

# Directions:

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 tastes like something you'd order at a cozy Italian bistro, but it comes together in under an hour on a busy weeknight.
  • The balsamic-kissed tomatoes practically melt into a sauce, no canned stuff required.
  • Fresh mozzarella gets all melty and stringy when you toss it in hot pasta, which is basically the definition of comfort.
  • You can make it lighter by skipping the chicken or heartier by adding white beans, it flexes with your mood.
02 -
  • Don't skip the chicken rest, cutting into it too soon releases all the juices onto the cutting board instead of staying inside the meat.
  • Reserve that pasta water before you drain, I've forgotten more times than I'd like to admit and had to add plain water, which just isn't the same.
  • Use fresh mozzarella, not the pre-shredded kind, it melts into creamy puddles instead of turning rubbery.
  • If your tomatoes aren't super ripe, add a tiny pinch of sugar to help coax out their sweetness.
03 -
  • Let your skillet get really hot before adding the chicken, that's how you get a deep golden crust without overcooking the inside.
  • Tear the basil instead of chopping it if you have time, it bruises less and tastes fresher.
  • Save any leftover balsamic vinegar for drizzling over the finished dish, a few extra drops right before serving make everything pop.
  • If you're cooking for a crowd, double the recipe and use two skillets, it's faster than trying to cram everything into one pan.
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