Pin It The first time I made this dish was during a sweltering July heatwave when turning on the oven felt like a personal betrayal. I stood by the stove watching cherry tomatoes blister and burst in the pan, their juices mingling with balsamic in a way that made the whole kitchen smell like an Italian grandmother's summer kitchen. My roommate wandered in, drawn by the scent, and ended up leaning against the counter until dinner was ready. We ate straight from the skillet while discussing nothing in particular, and I knew this pasta had earned permanent rotation in our weeknight lineup.
Last summer I made this for my sister's birthday dinner after she specifically requested something that tasted like sunshine but wouldn't keep us trapped in the kitchen all evening. We kept the balcony door open, letting in just enough of a warm breeze while the chicken seared to golden perfection. She took three photos before even taking a bite and later texted me asking for the recipe to add to her emergency dinner rotation.
Ingredients
- 12 ounces penne or fusilli pasta: Choose a shape with ridges or twists to catch every drop of that tomato balsamic sauce
- 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- 1 pint cherry tomatoes: The sweetness of in-season tomatoes makes all the difference here so grab them at peak ripeness
- 2 cloves garlic and 1 shallot: Mince them finely because no one wants big chunks of raw garlic in their pasta
- 3 tablespoons extra-virgin olive oil: Use the good stuff here since it carries a lot of the flavor
- 1 tablespoon balsamic vinegar: Adds that perfect tangy depth that makes restaurant bruschetta so addictive
- Fresh basil and parsley: Dont skip the fresh herbs, they brighten everything like summer should
- Parmesan and fresh mozzarella: The combo creates that perfect salty and creamy balance we all secretly crave
- Salt, pepper, and optional red pepper flakes: Season generously because pasta needs more salt than you think
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente then reserve 1/4 cup cooking water before draining
- Season and sear the chicken:
- Pat chicken dry and season both sides with salt and pepper then sear in hot olive oil 5 to 7 minutes per side until golden and cooked through
- Let chicken rest:
- Transfer to cutting board and rest for 5 minutes so juices redistribute then slice into 1/2 inch pieces
- Build the flavor base:
- Add remaining olive oil to the same skillet and sauté shallot and garlic 1 to 2 minutes until fragrant but watch closely so garlic does not burn
- Make the sauce:
- Add cherry tomatoes and cook 3 to 4 minutes until they soften and release their juices then stir in balsamic and red pepper flakes
- Bring it together:
- Add sliced chicken and cooked pasta to the skillet tossing gently and add pasta water if mixture seems too dry
- Finish with herbs and cheese:
- Remove from heat and stir in basil parsley Parmesan and mozzarella until cheese starts to melt
- Taste and serve:
- Adjust seasoning with salt and pepper then serve immediately garnished with extra Parmesan and basil
Pin It This pasta became my go-to dinner when I started hosting casual weeknight dinner parties with friends who swear they cannot cook. Something about watching cherry tomatoes burst open makes everyone feel like they are part of something special even if they are just sitting at the counter with a glass of wine and keeping me company while I chop.
Making It Your Own
After making this recipe dozens of times I have learned that it is incredibly forgiving. Sometimes I add a handful of arugula at the end just to wilt into the pasta or swap in spinach when my garden is overflowing with it. The balsamic glaze creates such a beautiful foundation that you can really play with vegetables or proteins without losing the soul of the dish.
Perfecting The Technique
The real secret is getting your skillet hot enough before adding the chicken so you get that gorgeous golden crust without overcooking the meat. I learned the hard way that patience during the sear pays off in texture while keeping the heat medium when sautéing the garlic prevents that bitter burnt flavor that can ruin an otherwise perfect meal.
Serving Suggestions
This pasta works beautifully alongside a simple green salad dressed with lemon vinaigrette which cuts through the richness of the cheese and olive oil. I have also served it with crusty garlic bread when feeding a crowd though honestly it is substantial enough to stand on its own for a satisfying dinner. A light white wine like Pinot Grigio complements the tomatoes without overpowering the delicate basil flavor.
- Make extra chicken if you want leftovers because the flavors deepen overnight
- Keep some extra basil on hand because fresh garnish makes everything look intentional
- Have grated Parmesan ready at the table because some guests will always want more
Pin It This pasta is the kind of meal that turns an ordinary Tuesday into something worth celebrating without requiring any special occasion at all.
Recipe FAQs
- → How can I ensure my chicken stays tender and juicy?
Allow the seared chicken breasts to rest for at least 5 minutes after cooking before slicing. This helps redistribute the juices, ensuring a more tender and flavorful result.
- → What's the best way to choose tomatoes for this dish?
For the sweetest and juiciest flavor, opt for ripe, in-season cherry tomatoes. Their natural sweetness will elevate the overall taste of the meal.
- → Can I make this dish vegetarian?
Yes, absolutely! To make it vegetarian, simply omit the chicken. You can increase the amount of cheese or add a can of drained and rinsed white beans for extra protein.
- → Why is reserving pasta water important?
The starchy pasta cooking water is crucial for achieving the perfect sauce consistency. If your dish seems too dry, a splash of this reserved water will help loosen the sauce and bind the ingredients together.
- → What kind of pasta is recommended?
Penne or fusilli pasta works wonderfully in this dish, as their shapes are excellent for catching the flavorful sauce, tomatoes, and cheese. However, feel free to use your preferred short pasta.