Bruschetta Chicken Pasta (Printable)

Tender chicken penne with cherry tomatoes, mozzarella, and fresh herbs in a light balsamic sauce.

# 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 - 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain and set pasta aside.
02 - While pasta cooks, season both sides of chicken breasts with 1/2 teaspoon salt and 1/2 teaspoon pepper.
03 - In a large skillet over medium-high heat, heat 2 tablespoons olive oil until shimmering. Add chicken breasts and sear 5 to 7 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch pieces.
04 - In the same skillet, add remaining 1 tablespoon olive oil. Reduce heat to medium, then sauté shallot and garlic 1 to 2 minutes until fragrant and translucent, stirring constantly.
05 - Add halved cherry tomatoes to skillet. Cook 3 to 4 minutes until softened and releasing 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.
07 - Remove skillet from heat. Stir in 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 Tips:

01 -
  • It uses one skillet after the pasta boils, so cleanup is mercifully quick.
  • The tomatoes create their own sauce as they cook down with the garlic and balsamic.
  • You can make it meatless by swapping chicken for white beans or extra mozzarella.
  • It tastes like something from a trattoria but comes together in under an hour.
02 -
  • Don't skip resting the chicken—cutting it too soon releases all the juices onto the cutting board instead of staying in the meat.
  • Reserve that pasta water before you drain anything, because once it's gone, you can't get it back and the sauce won't come together as smoothly.
  • Add the fresh herbs and cheese off the heat so the basil stays bright green and the mozzarella melts gently instead of turning rubbery.
03 -
  • Use a meat thermometer to check the chicken—guessing leads to dry, overcooked breasts or undercooked centers.
  • Let the tomatoes sit undisturbed for a minute or two in the pan so they get a little caramelized on one side before you stir them.
  • Toss the pasta in the skillet instead of just dumping sauce on top, so every piece gets coated evenly and absorbs all those flavors.
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