Save to Pinterest I threw this together on a Wednesday night when the farmers market tomatoes were almost too ripe to save. The kitchen smelled like garlic and balsamic before I even realized I was making something special. My daughter wandered in, drawn by the sizzle of chicken hitting hot oil, and asked if we were having "fancy pasta." We weren't planning on it, but yes, we absolutely were.
The first time I made this for friends, I panicked because the tomatoes looked too watery in the pan. I almost drained them, but my neighbor leaned over and said, "That's the sauce, don't you dare." She was right. Those juices mingled with the balsamic and pasta water became something silky and tangy that clung to every piece of penne. Now I let them break down without second-guessing.
Ingredients
- Penne or fusilli pasta: The ridges and tubes catch all that tomato-basil goodness, and they hold up to tossing without getting mushy.
- Boneless, skinless chicken breasts: Trimmed and pounded to even thickness if they're thick, they sear faster and stay juicy when you slice them.
- Garlic, minced: Fresh is non-negotiable here, it blooms in the oil and perfumes everything that follows.
- Shallot, finely chopped: Sweeter and more delicate than onion, it melts into the background and adds a subtle depth.
- Cherry tomatoes, halved: Ripe and in season, they collapse into bursts of sweetness that form the heart of the dish.
- Extra-virgin olive oil, divided: Use the good stuff, you'll taste it in the final drizzle and it makes the chicken golden.
- Balsamic vinegar: Just a tablespoon brightens the tomatoes and adds a hint of tang without overpowering.
- Fresh basil leaves, thinly sliced: Torn or sliced at the last second, they stay vibrant and aromatic instead of turning black.
- Fresh parsley, chopped: A handful brings color and a clean, grassy note that balances the richness.
- Freshly grated Parmesan cheese: Pre-grated doesn't melt the same way, grate it yourself for a creamy, nutty finish.
- Diced fresh mozzarella: It gets melty and stretchy, little pockets of creaminess throughout the pasta.
- Kosher salt and freshly ground black pepper: Season in layers, taste as you go, and don't be shy with the pepper.
- Red pepper flakes (optional): A pinch adds a gentle warmth that sneaks up on you.
- Pasta cooking water, reserved: Starchy and salty, it's the secret to a sauce that clings instead of slides off.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, following the package time but tasting a minute early. Before you drain, scoop out a coffee mug full of that starchy water and set it aside.
- Season the chicken:
- While the pasta bubbles away, pat the chicken breasts dry with a paper towel and sprinkle both sides evenly with salt and pepper. Dry chicken sears better and won't steam in the pan.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high until it shimmers and almost smokes. Lay the chicken in gently, listen for that satisfying sizzle, and let it cook undisturbed for 5 to 7 minutes per side until deeply golden and the internal temperature hits 165°F.
- Rest and slice:
- Transfer the chicken to a cutting board and let it sit for 5 minutes so the juices redistribute. Slice it into half-inch pieces, and don't worry if a little pink juice runs out, that's normal after resting.
- Sauté the aromatics:
- In the same skillet, add the last tablespoon of olive oil and turn the heat down to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until they smell sweet and look translucent but not brown.
- Cook the tomatoes:
- Add the halved cherry tomatoes and let them cook for 3 to 4 minutes, stirring occasionally, until they start to collapse and release their juices. Stir in the balsamic vinegar and red pepper flakes if you like a little heat.
- Combine chicken and pasta:
- Return the sliced chicken to the skillet, then add the drained pasta. Toss everything gently with tongs, and if it looks dry or clumpy, splash in some of that reserved pasta water a little at a time until it loosens up and looks glossy.
- Finish with herbs and cheese:
- Pull the skillet off the heat and stir in the basil, parsley, Parmesan, and mozzarella. The residual heat will start melting the cheese and wilting the herbs, so toss until everything is evenly coated and fragrant.
- Taste and serve:
- Taste a piece of pasta and adjust the salt and pepper if needed. Transfer to serving bowls or a big platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few torn basil leaves.
Save to Pinterest One evening, I made this for my mom after she'd had a long week. She took one bite, closed her eyes, and said it reminded her of a little trattoria in Rome she visited decades ago. I'd never been, but somehow the combination of basil, tomato, and good olive oil carried her back. That's when I realized this dish isn't just dinner, it's a small, edible kindness.
Making It Your Own
If you want to skip the chicken, this works beautifully as a vegetarian main, just add a can of drained white beans or chickpeas for protein and heft. I've also tossed in handfuls of arugula or baby spinach right before serving, the heat wilts them just enough without turning them soggy. On nights when I'm feeling indulgent, I'll crumble a little goat cheese on top instead of mozzarella, it adds a tangy creaminess that plays well with the balsamic.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and honestly, they taste even better the next day when the flavors have melded. To reheat, I add a splash of water or broth to a skillet over medium-low heat and toss the pasta gently until warmed through. The microwave works in a pinch, but the skillet keeps the chicken from drying out and the pasta from getting gummy.
Choosing Your Pasta and Tomatoes
Penne and fusilli are my go-tos because their shapes grab onto the sauce, but rigatoni, farfalle, or even orecchiette work just as well. For the tomatoes, I hunt for the smallest, ripest cherry or grape tomatoes I can find, the kind that smell sweet even before you cut them. If it's winter and the tomatoes are pale and hard, I'll use a can of good-quality diced tomatoes instead and simmer them a bit longer to concentrate the flavor.
- Try whole wheat or chickpea pasta for extra fiber and a nutty taste.
- If you're gluten-free, use a sturdy gluten-free penne that won't fall apart when tossed.
- For a lighter version, swap half the pasta for spiralized zucchini added in the last minute of cooking.
Save to Pinterest This is the kind of meal that feels like a hug on a plate, bright and comforting all at once. I hope it finds a spot in your weeknight rotation the way it has in mine.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, any short pasta shape works well. Rigatoni, farfalle, or rotini are excellent alternatives that hold the sauce and ingredients nicely.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should be golden brown on the outside with no pink in the center.
- → Can I make this dish vegetarian?
Absolutely. Omit the chicken and add white beans, chickpeas, or extra mozzarella for protein. You can also include roasted vegetables like zucchini or eggplant.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to prevent drying out.
- → Why should I reserve pasta cooking water?
The starchy pasta water helps create a silky sauce that clings to the pasta. Add it gradually to adjust consistency and bind all the ingredients together.
- → Can I prepare any components ahead of time?
Yes, you can cook the chicken up to a day ahead and refrigerate it. Chop vegetables and measure ingredients in advance to streamline the cooking process.