Bruschetta Chicken Pasta (Printable)

Tender chicken and pasta with cherry tomatoes, basil, mozzarella, and balsamic for a fresh Italian-inspired dinner.

# 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 - ¼ cup freshly grated Parmesan cheese, plus more for garnish
11 - ½ cup diced fresh mozzarella

→ Seasonings

12 - ½ teaspoon kosher salt, plus more to taste
13 - ½ teaspoon freshly ground black pepper, plus more to taste
14 - Pinch of red pepper flakes, optional

→ Other

15 - ¼ cup pasta cooking water, reserved

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ¼ cup of the cooking water, then drain and set pasta aside.
02 - While the pasta cooks, season both sides of the chicken breasts with ½ teaspoon salt and ½ 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 with an internal temperature of 165°F. Transfer chicken to a cutting board and let rest for 5 minutes, then slice into ½-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 Advice:

01 -
  • Everything cooks in under an hour, but it tastes like you simmered it all afternoon with care and attention.
  • The balsamic and fresh mozzarella turn simple ingredients into something restaurant-worthy without any complicated techniques.
  • You can make it exactly as written or swap in whatever herbs and vegetables are sitting in your crisper drawer.
02 -
  • If you slice the chicken right off the heat without resting it, all the juices will run out onto your board and you'll end up with dry, sad pieces.
  • The pasta water is not optional, it's the magic ingredient that turns oil and tomatoes into a silky sauce that actually clings.
  • Add the fresh herbs and cheese off the heat or they'll turn bitter and greasy instead of bright and creamy.
03 -
  • Salt your pasta water until it tastes like the sea, that's where most of your seasoning comes from and undersalted pasta is impossible to fix later.
  • Don't skip the resting step for the chicken, those five minutes are the difference between juicy slices and dried-out scraps.
  • If you have leftover pasta, store it in the fridge and reheat it gently with a splash of water or broth to bring the sauce back to life.
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