Bruschetta Chicken Pasta

The smell of garlic hitting hot olive oil always pulls me straight into the kitchen, no matter what else I'm doing. I threw this dish together on a Tuesday night when the tomatoes on my counter were almost too ripe to ignore and I had leftover chicken breasts thawing in the fridge. What started as a scrappy clean-out-the-crisper dinner turned into something I now crave weekly. The tomatoes burst into sweet, tangy pools around the pasta, and that first bite with melted mozzarella clinging to every piece convinced me I'd stumbled onto something worth keeping.

I made this for my sister the night she came over stressed from work, wine in hand and zero patience for anything complicated. She sat at the counter, sipping her glass and stealing tomatoes straight from the skillet while I tossed everything together. By the time I plated it, she was already twirling her fork before I even sat down. She told me it tasted like summer in a bowl, and honestly, I haven't found a better description since.

Ingredients

• Penne or fusilli pasta: The ridges and curves catch every bit of tomato juice and melted cheese, making each bite satisfying and full of flavor.
• Boneless, skinless chicken breasts: Searing them in a hot skillet locks in moisture and adds a golden crust that contrasts beautifully with the soft pasta.
• Garlic, minced: Fresh garlic blooms in olive oil and perfumes the entire dish, so don't skip it or swap for powder.
• Shallot, finely chopped: Shallots add a sweet, delicate onion flavor that doesn't overpower the tomatoes or basil.
• Cherry tomatoes, halved: These little gems soften quickly, releasing their natural sweetness and creating a light, clingy sauce without any effort.
• Extra-virgin olive oil: Use good quality oil here since it carries the garlic and ties everything together with a silky, fruity finish.
• Balsamic vinegar: Just a tablespoon adds a tangy-sweet depth that balances the richness of the cheese and chicken.
• Fresh basil leaves: Thinly sliced basil stirred in at the end keeps its bright green color and peppery aroma intact.
• Fresh parsley, chopped: Parsley adds a fresh, grassy note that lightens the dish and makes it feel vibrant.
• Freshly grated Parmesan cheese: Parmesan melts into the hot pasta and adds a nutty, salty punch that ties everything together.
• Diced fresh mozzarella: Fresh mozzarella melts into creamy pockets and adds a mild, milky richness that balances the acidity of the tomatoes.
• Kosher salt and black pepper: Season generously at every step to build layers of flavor instead of trying to fix it all at the end.
• Red pepper flakes: A pinch adds warmth and a subtle kick without making the dish spicy.
• Pasta cooking water: The starchy water loosens the sauce and helps everything cling to the pasta like magic.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil, then cook the pasta until it still has a slight bite in the center. Reserve a mugful of that starchy water before draining, it's your secret weapon for a silky sauce later.

Season the chicken:

Pat the chicken breasts dry with a paper towel, then sprinkle both sides evenly with salt and pepper. Dry chicken sears better and develops that golden crust you want.

Sear the chicken:

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in gently and let it cook undisturbed for 5 to 7 minutes per side until deeply golden and cooked through. Let it rest on a cutting board for 5 minutes before slicing so the juices stay inside instead of running all over your board.

Sauté the aromatics:

Add the last tablespoon of olive oil to the same skillet, lower the heat to medium, and toss in the shallot and garlic, stirring constantly for a minute or two until they smell sweet and fragrant. Don't let the garlic brown or it'll turn bitter.

Cook the tomatoes:

Toss the halved cherry tomatoes into the skillet and let them cook for 3 to 4 minutes, stirring occasionally, until they start to collapse and release their juices. Stir in the balsamic vinegar and red pepper flakes if you like a little heat.

Combine everything:

Slide the sliced chicken back into the skillet, add the drained pasta, and toss gently to coat everything in those tomato juices. If it looks dry, splash in a little pasta water and stir until it loosens into a light sauce.

Finish with herbs and cheese:

Pull the skillet off the heat, then stir in the basil, parsley, Parmesan, and mozzarella until the cheese starts to melt and the herbs are evenly scattered. Taste it now and add more salt or pepper if it needs it.

Plate and garnish:

Spoon the pasta into bowls or onto a big platter, then top with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve it right away while the mozzarella is still melty and the pasta is hot.

Save to Pinterest

This dish became my go-to when I wanted to feel like I had my life together without actually spending hours in the kitchen. It's the kind of meal that makes people think you're a better cook than you are, and I'm perfectly fine with that illusion. The combination of warm pasta, juicy tomatoes, and creamy mozzarella feels like a hug in a bowl, and I've served it to everyone from picky eaters to foodie friends with equal success.

Making It Your Own

I've tossed arugula in at the last second for a peppery bite, swapped chicken for shrimp when I wanted something lighter, and even stirred in white beans to make it vegetarian for a friend. The beauty of this recipe is that it doesn't fall apart if you tweak it, it just becomes a new version of itself. Sometimes I add a squeeze of lemon at the end for extra brightness, and it never disappoints.

Timing and Temperature

Getting the chicken perfectly golden without drying it out comes down to heat and patience. I used to crank the burner too high and end up with a burnt outside and raw center, so now I stick to medium-high and resist the urge to flip it early. A meat thermometer is your friend here, 165 degrees means it's done, no guessing required.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the moisture overnight. When I reheat it, I add a splash of water or broth to a skillet and warm it gently over medium heat, stirring until it loosens back up. The microwave works in a pinch, but the stovetop brings back that just-cooked texture better.

• Store the chicken and pasta together so the flavors keep melding in the fridge.
• If you're meal prepping, keep a little extra mozzarella on hand to stir in when reheating for a fresh creamy bite.
• Garnish with fresh basil right before serving instead of storing it with the pasta to keep it bright and green.

Save to Pinterest

This pasta has earned a permanent spot in my weeknight rotation, and I hope it does the same for you. It's proof that simple ingredients, treated right, can turn into something you'll want to make again and again.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and increase the cheese quantity or add white beans for protein. The pasta and vegetables create a satisfying meatless version.

→ What type of pasta works best?

Penne or fusilli pasta are ideal because their shapes hold the sauce well. Any short pasta with ridges or tubes will work nicely with this dish.

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

Use a meat thermometer to check for an internal temperature of 165°F (74°C). The chicken should also feel firm to the touch and juices run clear when cut.

→ Can I prepare this ahead of time?

You can cook the pasta and chicken in advance, but toss everything together just before serving. The dish is best enjoyed fresh while the pasta retains its texture.

→ What can I substitute for cherry tomatoes?

Grape tomatoes or Roma tomatoes diced into small pieces work well. Just avoid large watery tomatoes as they won't soften properly in the skillet.