Save The smell of blistering tomatoes always takes me straight back to a sticky August evening when I wanted something fresh but filling. I had leftover chicken, a bag of pasta, and a basket of cherry tomatoes that were one day from overripe. What started as fridge scraps turned into a dish I now crave every time the farmers market floods with sweet summer produce. Its one of those rare recipes where simplicity actually delivers on flavor.
I made this for my sister the week she moved into her first apartment. She had exactly two pans and a dull knife, but we managed to pull it off on her wobbly electric stove. Watching her twirl that first forkful, eyes wide at how something so straightforward could taste this bright and balanced, I knew this recipe had earned a permanent spot in my rotation. She still texts me photos every time she makes it, usually with some creative addition like roasted red peppers or a handful of arugula.
Ingredients
- Penne or fusilli pasta: The ridges and curves catch all that tomatoey, garlicky goodness, though any short pasta works in a pinch.
- Boneless, skinless chicken breasts: Trim any excess fat before cooking so they sear evenly and stay tender.
- Garlic, minced: Fresh garlic is non-negotiable here, it blooms in the oil and perfumes the whole dish.
- Shallot, finely chopped: Sweeter and more delicate than onion, it melts into the background without overpowering the tomatoes.
- Cherry tomatoes, halved: Use the ripest you can find, they collapse into a chunky, jammy sauce as they cook.
- Extra-virgin olive oil, divided: Good quality oil matters, you will taste it in every bite.
- Balsamic vinegar: Just a tablespoon adds a subtle tang that balances the sweetness of the tomatoes.
- Fresh basil leaves, thinly sliced: Toss them in at the end so they stay bright and aromatic.
- Fresh parsley, chopped: A handful of parsley adds a fresh, grassy note that keeps things from feeling too heavy.
- Freshly grated Parmesan cheese: Grate it yourself, the pre-shredded stuff does not melt the same way.
- Fresh mozzarella, diced: It gets all melty and stretchy, clinging to the pasta like a dream.
- Kosher salt and freshly ground black pepper: Season generously, pasta needs more salt than you think.
- Red pepper flakes (optional): A pinch adds a gentle warmth without any real heat.
- Pasta cooking water, reserved: This starchy liquid is the secret to a silky, cohesive sauce.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente according to package directions. Reserve a quarter cup of the starchy cooking water before draining, it will help everything come together later.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry and season both sides generously with salt and pepper. Do not skip the drying step, it helps the chicken get a beautiful golden crust.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and let it sear undisturbed for 5 to 7 minutes per side until deeply golden and cooked through to 165 degrees. Transfer to a cutting board and let it rest for 5 minutes before slicing into half-inch pieces.
- Saute 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 fragrant and translucent but not browned.
- Cook the tomatoes:
- Add the halved cherry tomatoes and 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 using.
- Combine everything:
- Return the sliced chicken to the skillet, then add the cooked pasta. Toss gently to combine, adding a splash of reserved pasta water if the mixture looks dry.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan, and diced mozzarella. Toss until the cheese starts to melt and the herbs are evenly distributed.
- Adjust and serve:
- Taste and adjust seasoning with additional salt and pepper if needed. Transfer to serving bowls or a large platter, garnish with extra Parmesan, a drizzle of olive oil, and a few basil leaves, then serve immediately.
Save The first time I served this at a casual dinner party, I watched three friends go back for seconds without saying a word. One of them finally looked up, twirling her fork, and said it tasted like summer vacation in Italy even though none of us had ever been. That is when I realized this dish does not need a backstory or a fancy name, it just needs to be exactly what it is: bright, comforting, and impossible to stop eating.
Making It Your Own
This recipe is forgiving and adaptable in all the best ways. I have stirred in handfuls of baby spinach, swapped the chicken for white beans, and even tossed in roasted red peppers when I had them on hand. If you want it vegetarian, just skip the chicken and add a bit more cheese or a can of rinsed cannellini beans for protein. The base of pasta, tomatoes, garlic, and fresh herbs is flexible enough to handle whatever your fridge or mood is offering.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the mozzarella will firm up a bit as it cools. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce, stirring occasionally until warmed through. I have also reheated single portions in the microwave, covered with a damp paper towel to keep the pasta from drying out. The flavors deepen overnight, so leftovers are never a disappointment.
Serving Suggestions
This pasta is hearty enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette or a crusty loaf of garlic bread for soaking up any extra juices. I like to serve it family-style in a big shallow bowl so everyone can dig in together. A chilled glass of white wine or sparkling water with lemon feels just right alongside it, especially on warm evenings when you want something satisfying but not heavy.
- Toss in a handful of arugula just before serving for a peppery bite.
- Drizzle a little extra balsamic reduction over the top for added sweetness.
- Finish with a sprinkle of toasted pine nuts for crunch.
Save This dish has become my go-to whenever I want something that feels special without any fuss. I hope it finds a place in your kitchen, too, and becomes one of those recipes you make without measuring, adjusting by instinct and taste.
Common Questions
- → Can I make this dish vegetarian?
Yes. Omit the chicken and increase the cheese quantity or add white beans for protein. The bruschetta vegetable mixture works beautifully on its own.
- → What pasta shapes work best?
Penne or fusilli are ideal because their ridges and curves catch the tomato juices and cheese. Other short pasta like rigatoni or gemelli would also work well.
- → Can I use regular tomatoes instead of cherry tomatoes?
Cherry tomatoes are preferred because they hold their shape while softening and release concentrated juices. Larger tomatoes would need to be diced small and may become too watery.
- → Why reserve pasta cooking water?
The starchy pasta water helps bind the sauce and creates a silky texture that clings to the pasta. It transforms the juices from a loose mixture into a cohesive coating.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil. Note that the pasta will continue to absorb moisture, so you may need to adjust seasoning when reheating.
- → Can I prepare components ahead?
You can cook the pasta and chicken up to a day in advance. Store them separately and combine with the fresh tomatoes, herbs, and cheese just before serving for the best texture and flavor.