Save The first time I made bruschetta anything, I was seventeen and trying to impress someone with my cooking skills. I burned the garlic bread into charcoal, but the tomato basil mixture was so bright and alive that it saved the entire meal. This pasta version came from years of craving that same fresh tomato burst but wanting something more substantial than toasted bread. Now it is the recipe I turn to when Tuesday needs a Saturday night dinner feeling.
Last summer my neighbor caught a whiff of the balsamic and tomatoes wafting through my open kitchen window. She showed up with a bottle of wine and stayed for dinner, claiming she could taste sunshine in every bite. That is the thing about this dish. It pulls people in.
Ingredients
- 12 ounces penne or fusilli pasta: The ridges catch every bit of tomato juice and melted cheese
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed
- 2 cloves garlic minced: Do not let it brown or it will turn bitter
- 1 small shallot finely chopped: Shallots give a sweeter more delicate flavor than onions
- 1 pint cherry tomatoes halved: They hold their shape better than chopped tomatoes and look beautiful
- 3 tablespoons extra virgin olive oil divided: You need good oil here since it carries so much flavor
- 1 tablespoon balsamic vinegar: A splash cuts through the richness and adds depth
- 8 fresh basil leaves thinly sliced: Add them at the very end so they stay bright and fragrant
- 2 tablespoons fresh parsley chopped: Fresh parsley brings a peppery counterpoint to the sweet tomatoes
- ¼ cup freshly grated Parmesan cheese: Buy a wedge and grate it yourself for the best melt
- ½ cup diced fresh mozzarella: Fresh mozzarella creates creamy pockets throughout the pasta
- ½ teaspoon kosher salt plus more to taste: Taste as you go because the cheese adds saltiness too
- ½ teaspoon freshly ground black pepper plus more to taste: Grind it fresh for the best punch
- Pinch of red pepper flakes optional: Just a pinch adds warmth without overwhelming the dish
- ¼ cup pasta cooking water reserved: This liquid gold ties everything together into a silky sauce
Instructions
- Cook the pasta to al dente perfection:
- Bring a large pot of salted water to boil then cook pasta according to package directions. Reserve that precious cup of pasta water before draining and set the pasta aside.
- Season and sear the chicken:
- Season both sides of chicken breasts with half the salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium high heat until it shimmers then sear chicken 5 to 7 minutes per side until golden and cooked through to 165 degrees.
- Let the chicken rest and slice:
- Transfer chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice into ½ inch pieces and set aside.
- Build the flavor base:
- In the same skillet add the remaining olive oil and reduce heat to medium. Sauté shallot and garlic for 1 to 2 minutes until fragrant and translucent while stirring constantly.
- Blister those cherry tomatoes:
- Add halved cherry tomatoes and cook 3 to 4 minutes until they start to soften and burst. Stir in the balsamic vinegar and red pepper flakes if using.
- Bring it all together:
- Return sliced chicken to the skillet then add cooked pasta and toss gently. If the mixture seems dry stir in a splash of reserved pasta water to create a silky sauce.
- Finish with fresh herbs and cheese:
- Remove from heat and stir in basil parsley Parmesan and mozzarella until the cheese starts to melt. Taste and add more salt and pepper if needed.
- Plating and serving:
- Transfer 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 cheese is still melty.
Save This became my go to for potlucks because it travels well and actually improves as it sits. Something magical happens when the basil and melted cheese mingle with the balsamic tomatoes during that short carry over.
Getting The Chicken Right
I have learned that pounding the chicken to even thickness is the difference between dry breasts and juicy ones. Take five minutes to do this step and your future self will thank you at the dinner table. The cooking time becomes predictable and the texture stays tender throughout.
Making It Vegetarian
My sister skips the chicken entirely and adds a can of drained white beans instead. The protein holds up beautifully and the creamy beans absorb all those garlicky tomato juices just as well as the meat would. She says she actually prefers it that way.
Serving Suggestions
A crisp green salad with a lemon vinaigrette cuts through the richness perfectly. Keep the wine simple and Italian like a Pinot Grigio or light Chianti. Some nights I just serve it with crusty bread to soak up any extra sauce at the bottom of the bowl.
- Let the dish rest for 5 minutes before serving so the sauce thickens slightly
- Extra basil never hurt anyone so keep handfuls on hand for garnish
- Leftovers reheat beautifully with a splash of water to loosen the sauce
Save This pasta has that rare ability to feel fancy enough for date night but simple enough for a Wednesday. The balsamic kiss at the end is what keeps it in our regular rotation.
Recipe Guide
- → Can I prepare this without chicken for a vegetarian option?
Absolutely! To make this dish vegetarian, simply omit the chicken. You can enhance the protein content by increasing the amount of cheese or by adding cooked white beans to the pasta mixture. The vibrant flavors of the tomatoes, basil, and balsamic will still create a wonderful meal.
- → What type of pasta is recommended for this dish?
Penne or fusilli pasta are suggested as they hold the sauce and other ingredients well. However, you can use any medium-sized pasta shape you prefer, such as farfalle or rigatoni, ensuring it's cooked al dente for the best texture.
- → Why is it important to reserve pasta cooking water?
Reserving a quarter cup of pasta cooking water is a key trick to achieving the perfect sauce consistency. The starchy water helps to emulsify the sauce, allowing it to cling beautifully to the pasta and other ingredients, preventing the dish from becoming dry.
- → How do I ensure the chicken remains tender and juicy?
The best way to keep your chicken tender and juicy is to avoid overcooking it and to allow it to rest for at least 5 minutes after searing. Resting helps the juices redistribute throughout the meat before slicing, ensuring a moist result.
- → What's the secret to the best tomato flavor in this dish?
For the most delicious tomato flavor, use ripe, in-season cherry tomatoes. Their natural sweetness and juiciness will elevate the entire dish, creating a brighter and more vibrant profile when gently softened with garlic and balsamic.