Bruschetta Chicken Pasta

My neighbor brought over a basket of cherry tomatoes from her garden, more than I could eat fresh. I stood in my kitchen staring at them, remembering a dish I'd had at a small trattoria years ago—bright, herby, summery. That afternoon I threw together what I had: chicken, pasta, basil from the windowsill. It turned into this recipe, and now I make it every time tomatoes are at their peak.

I made this for my brother's birthday dinner last year, and he scraped his bowl clean before anyone else had finished their first serving. He's not usually a compliment-giver, but he asked for the recipe on the spot. I realized then that this wasn't just a weeknight dinner anymore, it had become something I could be proud to serve to people I love.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch the tomato juices and bits of basil, making every forkful satisfying.
• Boneless, skinless chicken breasts: Trimming them evenly ensures they cook at the same rate and stay juicy, not rubbery.
• Garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just doesn't bloom the same way in hot oil.
• Shallot, finely chopped: Shallots add a sweeter, more delicate onion flavor that doesn't overpower the tomatoes.
• Cherry tomatoes, halved: Choose the ripest ones you can find, they should smell sweet and feel firm but give slightly when pressed.
• Extra-virgin olive oil: I use a fruity, peppery oil because it adds another layer of flavor beyond just fat.
• Balsamic vinegar: A tablespoon is enough to add depth without making the dish taste like salad dressing.
• Fresh basil leaves, thinly sliced: Slice them at the last minute so they stay bright green and fragrant, not bruised and brown.
• Fresh parsley, chopped: It adds a clean, grassy note that balances the richness of the cheese.
• Parmesan cheese, freshly grated: Pre-grated Parmesan has anti-caking agents that prevent it from melting smoothly into the pasta.
• Fresh mozzarella, diced: The creamy pockets of mozzarella turn slightly gooey and luxurious when stirred in warm.
• Kosher salt and black pepper: Season in layers, tasting as you go, because the cheese adds saltiness too.
• Red pepper flakes: Optional, but a pinch wakes up the whole dish without making it spicy.
• Pasta cooking water, reserved: This starchy liquid is the secret to a silky sauce that clings instead of pooling at the bottom of the bowl.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package directions. Before draining, scoop out a quarter cup of the starchy cooking water and set it aside.

Season the chicken:

While the pasta cooks, pat the chicken breasts dry with a paper towel and season both sides generously with salt and pepper. Dry chicken sears better and develops a golden crust.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it cook undisturbed for 5 to 7 minutes per side until deeply golden and the internal temperature reaches 165 degrees. Transfer to a cutting board and let it rest for 5 minutes before slicing into half-inch pieces.

Sauté the aromatics:

In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until they smell fragrant and turn translucent but not brown.

Cook the tomatoes:

Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their sweet juices. Stir in the balsamic vinegar and red pepper flakes if using.

Combine everything:

Return the sliced chicken to the skillet, then add the cooked pasta and toss gently to combine. If it looks dry, add a splash of the reserved pasta water to loosen the sauce and help it cling to the noodles.

Finish with herbs and cheese:

Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella until the cheese starts to melt and the herbs are evenly distributed. Taste and adjust seasoning with more salt and pepper if needed.

Serve warm:

Transfer to serving bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few whole basil leaves. Serve immediately while the mozzarella is still soft and creamy.

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One evening I made this after a long, frustrating day at work, and the smell of garlic and tomatoes sizzling in olive oil was enough to reset my mood entirely. I sat down with a bowl, a glass of wine, and nothing else, and it felt like the kitchen had given me exactly what I needed. That's when I understood food isn't just fuel, sometimes it's comfort, sometimes it's medicine.

How to Pick the Best Tomatoes

I used to grab whatever cherry tomatoes were on sale, but I learned the hard way that watery, under-ripe tomatoes make a bland sauce. Now I look for tomatoes that are deep red, smell sweet at the stem end, and feel firm but not hard. If they're in season and locally grown, even better—they'll burst with juice and natural sweetness when they hit the hot pan. In winter, I sometimes use halved grape tomatoes or even canned cherry tomatoes, drained, rather than settle for flavorless supermarket ones.

Making It Ahead and Storing Leftovers

This dish is best served fresh, but I've had great success making it a few hours ahead and reheating it gently on the stovetop with a splash of water or broth. The flavors actually deepen as they sit, though the basil may darken a bit. Leftovers keep in an airtight container in the fridge for up to three days. I sometimes toss cold leftovers with a handful of arugula and eat it as a pasta salad, and it's surprisingly delicious that way too.

Swaps and Variations to Try

I've made this vegetarian by swapping the chicken for white beans or roasted chickpeas, and it's just as satisfying. You can also use rotisserie chicken if you're short on time, just shred it and toss it in at the end. For a lighter version, I sometimes use whole wheat pasta or add a big handful of baby spinach right before serving. If you want more protein, an extra chicken breast or a couple of soft-boiled eggs on top works beautifully.

• Try adding sun-dried tomatoes for a deeper, sweeter tomato flavor.
• Swap mozzarella for burrata and tear it over the top just before serving for an extra creamy finish.
• For a pop of freshness, toss in some arugula or baby kale at the very end.

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This recipe has become my go-to when I want something that feels special but doesn't require a trip to the grocery store or hours in the kitchen. I hope it becomes one of yours too.

Recipe Questions & Answers

→ What makes this Italian-American style?

The combination of classic Italian ingredients—pasta, fresh basil, mozzarella, Parmesan, and balsamic—with seared chicken breasts creates an Italian-American fusion. Traditional Italian cuisine typically serves chicken and pasta as separate courses, while this adaptation brings them together in one satisfying dish.

→ Can I make this dish ahead of time?

While best served immediately, you can prepare components ahead. Cook and slice the chicken up to 2 days in advance, storing it refrigerated. The tomato mixture can be made several hours ahead and served at room temperature. Cook pasta just before serving, tossing everything together at the last minute for optimal texture.

→ What pasta shapes work best?

Penne and fusilli are excellent choices because their ridges and curves capture the tomato juices and melted cheese. Farfalle, rotini, or gemelli also work well. Avoid long strands like spaghetti or linguine, as the chunky tomato and chicken pieces are difficult to distribute evenly.

→ How do I know when the chicken is properly cooked?

Use an instant-read thermometer to check for an internal temperature of 165°F (74°C) at the thickest part of the breast. The chicken should feel firm but springy when pressed, and the juices should run clear when pierced. Letting it rest for 5 minutes before slicing ensures the juices redistribute throughout the meat.

→ What can I substitute for cherry tomatoes?

Grape tomatoes work equally well and hold their shape nicely. In summer, use quartered ripe regular tomatoes, though they'll release more water. During winter months, sun-dried tomatoes (rehydrated) or roasted red peppers can provide concentrated flavor when fresh tomatoes lack sweetness.

→ Is there a way to make this dairy-free?

Absolutely. Omit both cheeses entirely and enhance flavor with extra fresh herbs, nutritional yeast, or dairy-free Parmesan alternatives. You might also add a tablespoon of tomato paste to the skillet while cooking the vegetables for additional depth and richness without dairy.