Save The first time I made this pasta, my kitchen smelled like an Italian grandmother's summer garden. Cherry tomatoes were popping in the skillet, sending little bursts of sweet juice everywhere, and I remember thinking there was no way something this simple could taste this extraordinary. Now it's become my go-to when I want to impress people without actually trying that hard.
Last summer my friend Sarah came over for what she thought was going to be takeout and ended up staying for two hours just talking at the table while we devoured bowl after bowl of this. That's when I knew this wasn't just dinner, it was the kind of meal that makes people linger longer than they planned to.
Ingredients
- 12 ounces penne or fusilli pasta: The ridges catch all that gorgeous tomato juice and melted cheese like little edible cups
- 2 boneless skinless chicken breasts: Pound them slightly to an even thickness so they cook through without drying out
- 2 cloves garlic minced: Fresh minced garlic makes such a difference here, dont be tempted by the jarred stuff
- 1 small shallot finely chopped: Shallots give you this mild sweetness that regular onions just can't match
- 1 pint cherry tomatoes halved: In season ones will burst like little flavor bombs, but even decent grocery store ones work beautifully
- 3 tablespoons extra-virgin olive oil divided: You really want the good stuff here since it's not getting cooked down much
- 1 tablespoon balsamic vinegar: This is the secret ingredient that makes everything taste restaurant quality
- 8 fresh basil leaves thinly sliced: Stack them and roll like a little cigar before slicing for perfect ribbons
- 2 tablespoons fresh parsley chopped: Adds this fresh brightness that cuts through all that rich cheese
- ¼ cup freshly grated Parmesan cheese: Buy the wedge and grate it yourself, the pre-grated stuff has anti caking agents that keep it from melting properly
- ½ cup diced fresh mozzarella: The little pearlini mozzarella balls are perfect here, just quarter them
- ½ teaspoon kosher salt plus more to taste: Kosher salt sticks to chicken better than table salt and has a cleaner flavor
- ½ teaspoon freshly ground black pepper: Grind it fresh right before you use it, the pre-ground stuff has zero personality
- Pinch of red pepper flakes optional: Even if you're sensitive to heat, this tiny amount adds just a whisper of warmth
- ¼ cup pasta cooking water reserved: This starchy liquid is liquid gold for bringing everything together
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente. Before you drain, scoop out that ¼ cup of cooking water and set it aside.
- Season the chicken while you wait:
- Pat those chicken breasts dry with paper towels and hit both sides with the salt and pepper. Let them sit at room temperature while the water heats up so they cook more evenly.
- Sear the chicken until golden:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it's shimmering. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through to 165°F.
- Let the chicken rest like a pro:
- Move the chicken to a cutting board and give it 5 minutes to relax. This is the step that keeps it juicy instead of dry and sad.
- Build the flavor base:
- In the same skillet, add the remaining olive oil and turn the heat down to medium. Cook the shallot and garlic for 1-2 minutes until they're fragrant and translucent, stirring constantly so the garlic doesn't burn.
- Get those tomatoes bursting:
- Add the halved cherry tomatoes and cook for 3-4 minutes until they start to soften and release their juices. Stir in the balsamic vinegar and red pepper flakes and watch it get all glossy and beautiful.
- Bring it all together:
- Slice the rested chicken into ½-inch pieces and return it to the skillet. Add the cooked pasta and toss everything gently. If it's looking dry, splash in some of that pasta water you saved.
- Finish with the good stuff:
- Take the skillet off the heat and stir in the basil, parsley, Parmesan, and mozzarella. Let the residual heat start melting the cheese and distributing all those fresh herbs.
- Taste and adjust:
- This is your moment to be the boss. Taste it and add more salt and pepper if it needs it, then serve it up in bowls with extra Parmesan, a drizzle of olive oil, and those pretty basil ribbons on top.
Save My aunt walked in while I was making this once and immediately asked what I did differently from my usual pasta routine. When I told her about the balsamic, she looked at me like I'd just revealed a state secret. Now every time she comes over, this is what she requests, and I've learned to just make extra because there are never leftovers.
Make It Your Own
Sometimes I'll throw in a handful of arugula right at the end and let it wilt slightly from the residual heat. It adds this peppery bite that cuts through all the richness and makes the whole thing feel a little more elegant. Plus it's an easy way to sneak in more greens without anyone complaining.
Wine That Works
A crisp Pinot Grigio is your best friend here, something bright enough to stand up to the balsamic but not so heavy that it overpowers everything. If red wine is more your speed, a light Chianti has just enough acidity to play nice with the tomatoes while still feeling like a proper dinner party.
Leftovers Make Everything Better
Here's something I discovered by accident, this pasta might be even better the next day. The flavors have this chance to really get to know each other overnight in the fridge, and when you reheat it with just a tiny splash of water, it comes back to life beautifully.
- Store it in a glass container so you can see what you're working with
- Reheat on the stovetop over medium heat, not the microwave, for the best texture
- If it seems dry when you're reheating, add another splash of water or olive oil
Save Every time I make this now, I think about how the simplest ingredients can create the most memorable meals. Good food doesn't have to be complicated, it just has to be made with care and shared with people you love.
Recipe FAQ
- → How do I ensure the chicken stays tender and flavorful?
To achieve tender and juicy chicken, make sure not to overcook it; sear for 5-7 minutes per side until it reaches an internal temperature of 165°F (74°C). Crucially, allow the chicken to rest for at least 5 minutes after cooking before slicing. This helps redistribute the juices, keeping the meat moist.
- → What's the best way to choose tomatoes for this preparation?
For the most vibrant and sweet flavor, select ripe, in-season cherry tomatoes. Their natural sugars will caramelize beautifully as they soften in the skillet, enhancing the overall taste of the dish.
- → Can this preparation be adapted for a vegetarian diet?
Absolutely! To make this meat-free, simply omit the chicken. You can enhance the protein content by increasing the amount of cheese or by adding cooked white beans to the pasta mixture. Ensure all other ingredients are suitable for your dietary needs.
- → Why is reserving pasta water important for the finished dish?
Reserving a portion of the starchy pasta cooking water is key. If the final mixture appears too dry after combining, a splash of this water helps to loosen the sauce, creating a silkier texture and helping all the components cling together beautifully.
- → What type of pasta should I use, and how should it be cooked?
Penne or fusilli are excellent choices for this preparation as their shapes hold the sauce well. Cook the pasta according to package directions until it is al dente, meaning it's still firm to the bite. This ensures it doesn't become mushy when tossed with the other ingredients.
- → Are there any simple additions to boost the greens in this meal?
For an extra boost of greens, consider tossing in a handful of fresh arugula or baby spinach just before serving. The residual heat from the pasta will gently wilt them, adding a peppery or mild leafy texture.