Bruschetta Chicken Pasta (Printable)

Golden chicken, cherry tomatoes, basil & mozzarella tossed with pasta and balsamic for a summery Italian meal.

# What You 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

# How-To Steps:

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 5–7 minutes per side, until golden brown and cooked through (internal temperature 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 1–2 minutes until fragrant and translucent, stirring constantly to prevent burning.
05 - Add the halved cherry tomatoes to the skillet. Cook 3–4 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 Suggestions:

01 -
  • It tastes like summer even when it's gray outside, bright and fresh without feeling heavy.
  • You get restaurant vibes with one skillet and a pot, no fancy techniques required.
  • Leftovers actually improve overnight as the tomatoes soak into the pasta.
  • It's flexible enough to skip the chicken or swap in whatever cheese you have.
02 -
  • Don't skip reserving the pasta water, plain water won't bind the sauce the same way because it lacks the starch.
  • Let the chicken rest before slicing or all the juices will run out onto the cutting board instead of staying inside the meat.
  • Use ripe, in-season tomatoes, the flavor difference between January and July tomatoes is night and day.
03 -
  • Pound the chicken breasts to an even thickness before seasoning so they cook at the same rate and stay tender.
  • Add the basil and parsley off the heat to preserve their bright green color and fresh aroma.
  • If the mozzarella clumps, toss it in a little flour before stirring it in, it melts more evenly without turning stringy.
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