Save One August evening, I stood barefoot in my kitchen with a colander of just-picked cherry tomatoes from the farmers market, wondering what to do with them before they turned. The chicken was already defrosted, the pasta was in the cupboard, and I remembered a café dish I'd had years ago that married bruschetta flavors with comfort food. What came out of that skillet that night became the meal I crave every time the tomatoes are sweet and the basil smells like summer.
I made this for my sister the night she got a promotion, and she ate two bowls standing at the counter, twirling her fork and laughing about how she'd forgotten what a home-cooked meal felt like. We toasted with sparkling water because that's all I had, but the pasta felt celebratory enough on its own. She still texts me every few months asking if I remember the tomato chicken thing, and I always know exactly what she means.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch the tomato juices and bits of basil beautifully, and they hold up well when tossed with chicken.
- Boneless, skinless chicken breasts: Trimmed and seared until golden, they stay tender if you let them rest before slicing.
- Garlic and shallot: These aromatics build a sweet, fragrant base that makes the whole kitchen smell like an Italian trattoria.
- Cherry tomatoes: Halved so they release their juices quickly, turning jammy and bright in just a few minutes.
- Extra-virgin olive oil: Use a good one you'd drizzle on bread, it adds richness and ties everything together.
- Balsamic vinegar: Just a tablespoon brings a gentle tang that balances the sweetness of the tomatoes.
- Fresh basil and parsley: Torn or sliced at the last minute, they add color and a burst of herbal freshness.
- Parmesan and mozzarella: The Parmesan adds nuttiness, the mozzarella melts into creamy pockets throughout the pasta.
- Kosher salt, black pepper, and red pepper flakes: Season generously, and add the flakes only if you like a gentle kick.
- Pasta cooking water: Starchy and salty, it loosens the sauce and helps everything cling together.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente, usually 10 to 12 minutes. Before draining, scoop out a mugful of the starchy cooking water and set it aside.
- Season and sear the chicken:
- Pat the chicken breasts dry, then season both sides with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then lay the chicken in and let it sear undisturbed for 5 to 7 minutes per side until deeply golden and cooked through to 165°F.
- Rest and slice:
- Transfer the chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice it into half-inch pieces on the diagonal.
- Sauté the aromatics:
- In the same skillet, add the remaining tablespoon of olive oil and reduce the heat to medium. Toss in the shallot and garlic, stirring constantly for 1 to 2 minutes until they smell sweet and turn translucent.
- Cook the tomatoes:
- Add the halved cherry tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they soften and release their juices. Stir in the balsamic vinegar and red pepper flakes if you're using them.
- Combine everything:
- Return the sliced chicken to the skillet, then add the drained pasta. Toss gently, adding splashes of reserved pasta water if it looks dry, until everything is glossy and well coated.
- Finish with herbs and cheese:
- Remove the skillet from the heat and stir in the fresh basil, parsley, Parmesan, and mozzarella. Toss until the cheese starts to melt and the herbs are evenly distributed.
- Taste and serve:
- Adjust the seasoning with more salt and pepper if needed, then transfer to bowls or a large platter. Garnish with extra Parmesan, a drizzle of olive oil, and a few whole basil leaves.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant and just plated it at home. I laughed, but honestly, that's the magic of this dish: it looks and tastes like something you'd pay good money for, but it comes together in your own kitchen with ingredients you can pronounce. It's become my go-to when I want to feel like I'm hosting a dinner party, even if it's just me and leftovers the next day.
Choosing Your Pasta Shape
I've made this with penne, fusilli, rigatoni, and even bowties, and they all work beautifully as long as the shape has some texture or ridges to hold the sauce. Short pasta is easier to toss and eat than long strands, and it doesn't compete with the sliced chicken. If you're gluten-free, use a sturdy rice or chickpea pasta that won't turn mushy when you toss it with the hot tomatoes.
Getting the Chicken Just Right
I used to overcook chicken breasts until I started using a thermometer and letting them rest. Searing them in a hot skillet creates a golden crust that adds flavor to the whole dish, and slicing them after resting keeps every bite tender and juicy. If your breasts are uneven, pound them gently with a rolling pin so they cook at the same rate.
Making It Your Own
This recipe is forgiving and adaptable, which is why it's stayed in my rotation for years. You can swap the chicken for shrimp, add a handful of arugula at the end, or toss in white beans for a vegetarian version. I've even stirred in sun-dried tomatoes when fresh ones weren't great, and it was still delicious.
- Add a handful of baby spinach or arugula just before serving for extra greens.
- Swap chicken for shrimp or omit it entirely and add cannellini beans.
- Use gluten-free pasta or dairy-free cheese to suit your dietary needs.
Save This is the kind of meal that makes you want to linger at the table, twirling your fork and soaking up every last bit of sauce with a piece of crusty bread. I hope it brings you as much joy as it's brought me, whether you're cooking for a crowd or just treating yourself to something special.
Recipe Questions & Answers
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and increase the cheese quantities or add white beans for protein. The vegetables and herbs provide plenty of flavor on their own.
- → What pasta shapes work best?
Penne or fusilli are ideal because their ridges and curves catch the juicy tomato sauce and cheese. Short pasta with texture works better than long strands like spaghetti.
- → Why reserve pasta water?
The starchy cooking water helps bind the sauce ingredients together and creates a silky coating that clings to the pasta. Add a splash if the mixture seems dry.
- → Can I use regular tomatoes instead of cherry?
Cherry tomatoes are preferred because they hold their shape better and release juices gradually. If using larger tomatoes, dice them small and reduce cooking time slightly.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce. The pasta may absorb more liquid overnight.
- → What can I add for extra vegetables?
Toss in a handful of arugula or baby spinach just before serving for fresh greens. Sautéed bell peppers or zucchini would also complement the Italian flavors.