Save on Pinterest The sizzle of chicken hitting hot olive oil is one of those sounds that pulls everyone into the kitchen. I was trying to use up a basket of cherry tomatoes that had ripened all at once on my counter, and I had leftover pasta in the pantry. What started as a clean-out-the-fridge dinner turned into something I now make on repeat every summer. The way the tomatoes burst and mingle with balsamic while the mozzarella melts into every bite feels like a small celebration on a weeknight.
I first served this to friends on a sticky July evening when turning on the oven felt impossible. We ate it on the porch with cold white wine, and someone said it tasted like summer vacation in a bowl. The tomatoes were so sweet they almost tasted like candy, and the basil I snipped from the garden added that final green, peppery note. It became the dish I make whenever I want something bright and comforting without overthinking it.
Ingredients
- Penne or fusilli pasta: The ridges and tubes grab onto all the tomato juices and melted cheese, making every bite rich and saucy.
- Boneless, skinless chicken breasts: Searing them until golden creates a crispy exterior that contrasts beautifully with the tender pasta and soft tomatoes.
- Garlic and shallot: These aromatics form the flavor base and smell incredible as they soften in olive oil.
- Cherry tomatoes: Halving them helps them release their juices faster, creating a light, fresh sauce without any canned products.
- Extra-virgin olive oil: Use a good one here since it coats the pasta and carries all the other flavors.
- Balsamic vinegar: Just a tablespoon adds a hint of sweetness and tang that ties everything together.
- Fresh basil and parsley: Stirring them in at the end keeps their color bright and their flavor vibrant.
- Parmesan and mozzarella: The Parmesan adds sharpness, while the mozzarella melts into creamy pockets throughout the dish.
- Salt, pepper, and red pepper flakes: These simple seasonings bring out the natural sweetness of the tomatoes and balance the richness.
- Pasta cooking water: This starchy liquid is the secret to making everything cling together without feeling heavy.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until al dente, then reserve a quarter cup of the starchy water before draining. This water will help bind the sauce later without adding cream or butter.
- Season the chicken:
- Pat the chicken breasts dry and season both sides generously with salt and pepper while the pasta cooks. Dry chicken sears better and gets that golden, crispy crust.
- Sear the chicken:
- Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken and cook undisturbed for five to seven minutes per side until golden and cooked through. Let it rest on a cutting board for five minutes before slicing so the juices stay inside.
- Sauté the aromatics:
- In the same skillet, add the remaining olive oil and reduce the heat to medium, then cook the shallot and garlic for one to two minutes, stirring constantly. They should smell sweet and fragrant but not brown.
- Cook the tomatoes:
- Toss in the halved cherry tomatoes and cook for three to four minutes until they soften and start to burst, releasing their juices. Stir in the balsamic vinegar and red pepper flakes if you like a little heat.
- Combine everything:
- Return the sliced chicken to the skillet along with the drained pasta, tossing gently to coat. If it looks dry, add a splash of the reserved pasta water to loosen it up.
- Finish with herbs and cheese:
- Remove the skillet from the heat and stir in the basil, parsley, Parmesan, and mozzarella until the cheese starts to melt. Taste and adjust the seasoning with more salt and pepper if needed.
- Serve:
- Transfer to bowls or a platter and garnish with extra Parmesan, a drizzle of olive oil, and a few fresh basil leaves. Serve immediately while the mozzarella is still gooey.
Save on Pinterest There was one night I made this after a long day and realized halfway through that I was out of Parmesan. I used a handful of crumbled feta instead, and it was unexpectedly delicious, tangy and salty in all the right ways. That happy accident reminded me that recipes are guides, not rules, and sometimes the best meals come from trusting your instincts. Now I switch up the cheese depending on what I have, and it always works.
Choosing Your Tomatoes
The sweetness of this dish hinges entirely on ripe, in-season cherry tomatoes. I learned this the hard way when I made it in February with pale, flavorless supermarket tomatoes and the whole thing fell flat. In the summer, look for tomatoes that feel heavy for their size and smell faintly sweet at the stem. If it is winter and you are craving this, roast the tomatoes with a pinch of sugar to coax out more flavor.
Making It Your Own
This recipe is incredibly flexible and practically begs for improvisation. I have stirred in handfuls of arugula, swapped the chicken for shrimp, and even made it vegetarian by adding white beans for protein. A friend of mine uses sun-dried tomatoes when fresh ones are not in season, and another tosses in kalamata olives for a briny kick. The base is forgiving enough to handle whatever your pantry or garden offers.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will absorb some of the sauce as it sits. When reheating, add a splash of water or broth to a skillet over medium heat and toss gently until warmed through. I do not recommend microwaving it because the chicken can get rubbery and the mozzarella turns greasy.
- Store the chicken and pasta together so the flavors continue to meld.
- If meal prepping, keep the fresh basil separate and stir it in after reheating for the brightest flavor.
- This does not freeze well because the tomatoes and mozzarella break down and get watery when thawed.
Save on Pinterest Every time I make this, I am reminded that the best dinners are not complicated, they are just made with care and good ingredients. Serve this to people you love, and they will ask for the recipe before they finish their first bowl.
Recipe Questions & Answers
- → Can I use a different pasta shape?
Yes, any short pasta like rigatoni, farfalle, or rotini works well. The ridges and curves help catch the tomatoes and cheese.
- → 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) at the thickest part of the breast. The juices should run clear.
- → Can I make this dish ahead of time?
This dish is best served fresh, but you can prep ingredients in advance. Cook the chicken and store separately, then combine everything just before serving to prevent the pasta from absorbing too much moisture.
- → What can I substitute for fresh mozzarella?
You can use shredded low-moisture mozzarella, burrata for extra creaminess, or even cubed provolone. Add it while the pasta is still warm so it melts slightly.
- → How can I make this vegetarian?
Simply omit the chicken and add white beans, chickpeas, or extra vegetables like zucchini and bell peppers. You can also increase the cheese for additional protein.
- → Why should I reserve pasta cooking water?
The starchy pasta water helps create a silky sauce that clings to the noodles. Add it gradually if the dish seems dry, as it binds all the ingredients together beautifully.