Pin It The first time I tossed hot pasta with blistered cherry tomatoes, I wasn't following a recipe—I was cleaning out the fridge on a Wednesday night. The tomatoes popped in the pan, releasing their sweet juice, and suddenly that weeknight scramble turned into something I actually wanted to photograph. I've been making versions of this ever since, tweaking the balance of balsamic and basil until it felt just right. Now it's my go-to when I want dinner to taste like effort without the stress. It's bright, filling, and somehow tastes even better the second time around.
I made this for a small dinner party last spring, and my friend Julia kept going back for thirds. She said it reminded her of bruschetta but in a way you could actually call dinner. That's exactly what I love about it—it borrows all those bright, summery flavors and makes them hearty enough to satisfy. Everyone scraped their bowls clean, and I didn't have to spend the afternoon stressed in the kitchen. It's the kind of dish that makes you look like you planned ahead, even when you didn't.
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Ingredients
- Penne or fusilli pasta: The ridges and curves catch all that tomato juice and melted cheese, making every bite flavorful instead of slippery.
- Boneless, skinless chicken breasts: Searing them whole keeps them juicy, and slicing after resting ensures you don't lose all that moisture on the cutting board.
- Garlic, minced: Fresh garlic blooms in the oil and perfumes the whole dish, but watch it closely or it'll go bitter in seconds.
- Shallot, finely chopped: Milder and slightly sweeter than onion, it melts into the background and lets the tomatoes shine.
- Cherry tomatoes, halved: Choose the ripest ones you can find—they'll collapse into a jammy, naturally sweet sauce as they cook.
- Extra-virgin olive oil, divided: Use it for searing the chicken and sautéing the aromatics, then finish with a drizzle for richness and shine.
- Balsamic vinegar: Just a tablespoon adds a hint of tang and depth that balances the sweetness of the tomatoes.
- Fresh basil leaves, thinly sliced: Stir them in at the end so they stay vibrant and fragrant, not dark and wilted.
- Fresh parsley, chopped: It adds a pop of color and a clean, herbal note that brightens the whole dish.
- Freshly grated Parmesan cheese: The real stuff melts better and tastes sharper than the pre-grated kind, which often has anti-caking agents.
- Diced fresh mozzarella: It gets all melty and creamy, creating little pockets of richness throughout the pasta.
- Kosher salt and freshly ground black pepper: Season in layers—on the chicken, in the tomatoes, and again at the end to bring everything into focus.
- Red pepper flakes (optional): A pinch adds warmth without overwhelming the other flavors, but skip it if you prefer things mild.
- Pasta cooking water, reserved: This starchy liquid is the secret to a silky, cohesive sauce that clings to every piece of pasta.
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Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to the package directions. Before draining, scoop out ¼ cup of the starchy cooking water and set it aside—it's your insurance policy for a silky sauce.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides generously with ½ teaspoon each of salt and pepper. Dry chicken sears better and gets that beautiful golden crust.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken breasts in carefully. Let them cook undisturbed for 5 to 7 minutes per side until deeply golden and the internal temperature hits 165°F, then transfer to a cutting board and let rest for 5 minutes before slicing into ½-inch pieces.
- Sauté the aromatics:
- Add the remaining tablespoon of olive oil to the same skillet and reduce the heat to medium, then toss in the shallot and garlic. Stir constantly for 1 to 2 minutes until fragrant and translucent, making sure nothing burns and turns bitter.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet and cook for 3 to 4 minutes, stirring occasionally, until they start to soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if you're using them, letting everything meld together.
- Combine everything:
- Return the sliced chicken to the skillet along with the drained pasta, tossing gently to coat. If it looks dry or clumpy, add a splash of the reserved pasta water to loosen the sauce and help everything come together.
- Finish with cheese and herbs:
- Remove the skillet from the 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 the seasoning with more salt and pepper if needed.
- Serve:
- Transfer the pasta to serving bowls or a large platter, then garnish with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve immediately while the mozzarella is still melty and the pasta is hot.
Pin It One night I made this for my sister after she had a rough week, and she sat at my kitchen counter with her bowl, quiet for the first time in days. She didn't say much, just ate slowly and asked for seconds. Later she texted me asking for the recipe, and I realized that sometimes the best meals aren't about impressing anyone—they're about making someone feel cared for. This dish does that without trying too hard.
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Choosing Your Tomatoes
The flavor of this dish lives or dies by the tomatoes you use, so grab the ripest cherry or grape tomatoes you can find. In the summer, I look for the ones that smell sweet and feel heavy for their size—those will break down into the best sauce. Off-season, I've had good luck with campari or on-the-vine varieties that still have some flavor left in them. If your tomatoes are pale or hard, this dish will taste flat no matter how much balsamic you add. Trust your nose and your hands when you're shopping, and you'll taste the difference in every bite.
Making It Your Own
This recipe is forgiving enough to bend in a lot of directions depending on what you have or what you're craving. I've swapped the chicken for sautéed shrimp, tossed in handfuls of arugula right before serving, and even added white beans when I wanted to skip the meat entirely. Sometimes I use orecchiette instead of penne because I love how the little cups hold the tomatoes and cheese. If you want it richer, stir in a spoonful of mascarpone at the end, or if you're feeling spicy, double the red pepper flakes and add a pinch of smoked paprika.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of water or chicken broth to the pan and warm it gently over medium-low heat, stirring occasionally until everything loosens up again. I don't recommend freezing this one—the fresh mozzarella and tomatoes don't bounce back well after thawing, and the texture gets a little sad. If you know you'll have leftovers, consider holding back some of the cheese and herbs to stir in fresh when you reheat.
- Store in the fridge for up to three days in a sealed container.
- Reheat gently with a splash of liquid to bring the sauce back to life.
- Freezing isn't ideal due to the fresh cheese and tomatoes.
Pin It This is the kind of dinner that feels like a small celebration without needing a reason. Make it on a Tuesday, share it with people you love, and don't overthink it.
Recipe Questions & Answers
- → Can I make this dish ahead of time?
Yes, cook pasta and chicken in advance. Store separately in the refrigerator for up to 2 days. Reheat gently with a splash of pasta water before adding fresh herbs and cheese.
- → What pasta shapes work best?
Penne and fusilli catch the tomato juices and melted cheese beautifully. Rotini or rigatoni also work well. Avoid long strands like spaghetti—the chunky vegetables need something with more surface area.
- → How do I know when the chicken is done?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). The juices should run clear when cut, and the meat should feel firm but springy to the touch.
- → Can I use dried herbs instead of fresh?
Fresh basil delivers the best flavor, but you can substitute 1 teaspoon dried basil. Add dried herbs earlier while cooking the tomatoes so they have time to rehydrate and infuse the dish.
- → What's the purpose of pasta water?
Starchy pasta water helps bind the ingredients together into a silky sauce. It emulsifies with the olive oil and balsamic, creating a light coating that clings to every piece of pasta and chicken.
- → Is this suitable for meal prep?
Absolutely. Portion into airtight containers and refrigerate for 3-4 days. The flavors actually develop overnight. Add a drizzle of olive oil when reheating to refresh the texture.
