Pin it The smell of garlic hitting hot olive oil always takes me straight back to a Sunday afternoon when I had nothing but odds and ends in the fridge and a craving for something vibrant. I tossed together what I had: leftover pasta, a container of cherry tomatoes about to turn, and some chicken I'd meant to grill days earlier. What came out of that skillet tasted like summer in a bowl, and I've been making variations of it ever since. It's the kind of dish that feels fancy enough for company but forgiving enough for a weeknight scramble.
I made this for a friend who claimed she didn't like chicken breast because it was always too dry. She watched me let it rest on the cutting board, skeptical, then took a bite and admitted she was wrong. The key was searing it hard and fast, then letting it sit undisturbed while the juices redistributed. Now she texts me every few weeks asking if I remember the chicken pasta thing, and I send her this recipe all over again.
Ingredients
- Penne or fusilli pasta (12 ounces): The ridges and tubes grab onto the tomato juices and bits of basil, making every forkful satisfying and full of flavor.
- Boneless, skinless chicken breasts (2): Trim any excess fat or silverskin so they sear evenly and don't curl up in the pan.
- Garlic (2 cloves, minced): Fresh garlic blooms in the oil and perfumes the entire dish, but watch it closely so it doesn't burn and turn bitter.
- Shallot (1 small, finely chopped): Shallots bring a sweeter, more delicate onion flavor that won't overpower the tomatoes.
- Cherry tomatoes (1 pint, halved): Use the ripest ones you can find, they'll burst into a jammy sauce that coats the pasta naturally.
- Extra-virgin olive oil (3 tablespoons, divided): This is your cooking fat and finishing drizzle, so use one that tastes good enough to sip.
- Balsamic vinegar (1 tablespoon): Just a splash adds a sweet-tart depth that makes the tomatoes taste even more like themselves.
- Fresh basil leaves (8, thinly sliced): Tear or slice them at the last second to keep the flavor bright and the edges from browning.
- Fresh parsley (2 tablespoons, chopped): It adds a grassy, fresh note that balances the richness of the cheese.
- Parmesan cheese (¼ cup freshly grated, plus more for garnish): Freshly grated melts into the pasta better than the pre-shredded kind and tastes about ten times better.
- Fresh mozzarella (½ cup diced): The soft, milky kind from the deli counter melts into creamy little pockets that make you slow down and savor.
- Kosher salt (½ teaspoon, plus more to taste): Season the chicken well and taste the pasta at the end, it should sing with flavor, not whisper.
- Freshly ground black pepper (½ teaspoon, plus more to taste): Crack it fresh for a peppery bite that wakes up the whole dish.
- Red pepper flakes (pinch, optional): A tiny bit of heat in the background makes everything else taste more alive.
- Pasta cooking water (¼ cup, reserved): This starchy liquid is liquid gold for bringing the sauce together and making it cling to every noodle.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente according to package directions. Before draining, scoop out ¼ cup of the starchy cooking water and set it aside.
- Season the chicken:
- While the pasta cooks, pat the chicken breasts dry with a paper towel and season both sides generously with ½ teaspoon salt and ½ teaspoon pepper. Dry chicken sears better and gets that golden crust you're after.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken breasts and let them cook 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 settle back into the meat. Slice into ½-inch pieces and set aside.
- 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 fragrant and translucent but not browned.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet 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 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 seems dry or tight.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan cheese, and diced mozzarella. Toss until the cheese starts to melt and the herbs are evenly distributed.
- Taste 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.
Pin it One evening I made this for a small dinner party, and as we sat around the table with our bowls, someone said it tasted like eating on a patio in Italy even though we were in my cramped kitchen with mismatched chairs. That's when I realized this dish doesn't need a special occasion, it creates one. The conversation slowed, forks scraped bowls clean, and nobody rushed to leave.
Getting the Chicken Just Right
I used to panic and flip chicken breasts every thirty seconds, but that just steams them instead of searing. Let them sit in the hot oil without moving, and they'll develop a golden crust that locks in moisture. When you flip and see that caramelized surface, you'll know you did it right. An instant-read thermometer takes the guesswork out, 165°F means it's safe and still juicy.
Making It Your Own
If you want to skip the chicken, this works beautifully as a vegetarian pasta, just add a can of drained white beans or chickpeas for protein. I've also tossed in handfuls of arugula or baby spinach right at the end, letting the residual heat wilt the greens into the pasta. On nights when I'm feeling indulgent, I'll add a few spoonfuls of ricotta along with the mozzarella for extra creaminess.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the basil will darken a bit. Reheat gently in a skillet over low heat with a splash of water or broth to loosen the sauce, microwaving tends to dry out the chicken. If you're making this ahead, cook everything but hold off on adding the fresh herbs and mozzarella until you reheat and serve.
- Store the chicken and pasta separately if you want the best texture when reheating.
- Freshen up leftovers with a handful of torn basil and a drizzle of good olive oil before serving.
- This dish doesn't freeze well because the tomatoes and mozzarella break down, so plan to eat it within a few days.
Pin it This is the recipe I turn to when I want something that feels like a hug but doesn't ask much of me in return. It's generous, forgiving, and always better than I remember.
Recipe FAQ
- → What type of pasta works best for this dish?
Penne or fusilli pasta works beautifully as their shapes hold the sauce and ingredients well. Other short pasta shapes like rigatoni or gemelli would also be suitable alternatives.
- → Can I make this vegetarian?
Yes, simply omit the chicken and increase the cheese portions or add white beans for protein. The dish remains flavorful and satisfying without the poultry.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). The chicken should also feel firm to the touch and show no pink when sliced.
- → Why reserve pasta water?
The starchy pasta water helps bind the ingredients together and creates a silky coating. Adding it back to the skillet ensures every bite is coated in flavor.
- → What can I substitute for cherry tomatoes?
Grape tomatoes work well as a substitute. Roma tomatoes can be used if diced into small pieces, though they may release more liquid during cooking.
- → 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 to refresh the sauce coating.