Bruschetta Chicken Pasta (Printable Version)

Golden chicken meets al dente pasta with cherry tomatoes, basil, mozzarella, and balsamic glaze.

# 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 - 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ¼ cup of 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 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat 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 for 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 and 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 begins 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 fresh basil leaves. Serve immediately.

# Additional Tips::

01 -
  • The sauce practically makes itself as those juicy cherry tomatoes burst and mingle with balsamic vinegar, creating a light yet intensely flavorful coating that hugs every pasta piece.
  • Its that rare dish that feels special enough for company but simple enough that Ive made it on weeknights when my brain is fried but my stomach demands real food.
02 -
  • After ruining a batch by rushing, I now always remove the pan from heat before adding the cheese and herbs, allowing them to melt and release flavor without turning stringy or bitter.
  • That reserved pasta water is liquid gold for this dishits starchy richness helps the sauce cling to every bite and rescues the dish if it ever looks too dry.
03 -
  • When slicing basil, stack the leaves, roll them tightly like a cigar, then slice into thin ribbons with your sharpest knife to prevent bruising and discoloration.
  • The perfect pasta-to-sauce ratio comes from using slightly less pasta than you think you need, allowing each piece to be generously coated rather than swimming or dry.
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