Save to Pins There was a night last June when I opened the fridge and found only chicken breasts, a basket of cherry tomatoes, and half a box of pasta. My plan had been takeout, but something about the way the evening light hit those tomatoes made me want to cook. I pulled out a skillet, turned on some music, and let instinct take over. What came together in that pan became the dish I now make whenever I want something that tastes like summer, no matter the season.
I made this for a small dinner party once, and my friend Laura, who usually picks at her food, went back for seconds before anyone else had finished their first plate. She asked if I'd taken a cooking class. I laughed and told her the truth: I'd just been paying attention to what made me happy in the kitchen. This dish does that every time.
Ingredients
- Penne or fusilli pasta (12 ounces): The ridges and tubes catch all the tomato juices and bits of basil, so every forkful is fully loaded.
- Boneless, skinless chicken breasts (2): Trimming them evenly ensures they cook at the same rate and stay tender, not rubbery.
- Garlic (2 cloves, minced): Fresh garlic blooms in the olive oil and perfumes the entire dish, so dont skip it or use jarred.
- Shallot (1 small, finely chopped): Shallots bring a gentler, slightly sweet onion flavor that wont overpower the tomatoes.
- Cherry tomatoes (1 pint, halved): Ripe, in-season tomatoes will burst into a naturally sweet sauce, choose the ones that smell like summer.
- Extra-virgin olive oil (3 tablespoons, divided): This is your cooking fat and finishing drizzle, so use one you would happily dip bread into.
- Balsamic vinegar (1 tablespoon): Just a splash adds depth and a hint of tang that makes the tomatoes sing.
- Fresh basil (8 leaves, thinly sliced): Basil goes in at the end to keep its bright, peppery flavor intact.
- Fresh parsley (2 tablespoons, chopped): It adds a clean, grassy note that balances the richness of the cheese.
- Parmesan cheese (¼ cup freshly grated, plus more for garnish): Freshly grated melts smoothly and tastes sharper than the pre-shredded kind.
- Fresh mozzarella (½ cup diced): The soft, milky cubes melt into creamy pockets that cling to the pasta.
- Kosher salt (½ teaspoon, plus more to taste): Season in layers, tasting as you go, to build flavor without oversalting.
- Freshly ground black pepper (½ teaspoon, plus more to taste): Freshly cracked pepper has a fragrance that pre-ground just cant match.
- Red pepper flakes (pinch, optional): A tiny bit of heat wakes up the whole dish without making it spicy.
- Pasta cooking water (¼ cup, reserved): This starchy liquid is the secret to a silky sauce that clings to every noodle.
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. 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 and season both sides evenly with ½ teaspoon salt and ½ teaspoon pepper.
- Sear the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and sear 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees F. Transfer to a cutting board and let rest for 5 minutes, then slice into ½-inch pieces.
- Sauté the aromatics:
- In the same skillet, add the remaining 1 tablespoon olive oil and reduce heat to medium. Add the shallot and garlic, stirring constantly for 1 to 2 minutes until fragrant and translucent, watching carefully so they dont burn.
- Cook the tomatoes:
- Add the halved cherry tomatoes to the skillet and cook 3 to 4 minutes until they begin to 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 and toss gently to combine. If the mixture looks dry, stir in a splash of the reserved pasta water to loosen the sauce.
- Finish with herbs and cheese:
- Remove the skillet from heat and stir in the fresh basil, parsley, Parmesan cheese, and diced mozzarella until the cheese starts to melt and the herbs are evenly distributed.
- Taste and adjust:
- Taste the pasta and adjust seasoning with additional salt and pepper if needed. Transfer to serving bowls or a large platter.
- Garnish and serve:
- Garnish with extra Parmesan, a drizzle of olive oil, and a few basil leaves. Serve immediately while the mozzarella is still melty.
Save to Pins One evening, I served this to my nephew who claimed he hated tomatoes. He devoured his entire plate without a word, then looked up and asked what the red things were. When I told him, he shrugged and said these ones are okay. It was the highest compliment I could have received.
Making It Your Own
This recipe is forgiving and adaptable, which is why it has become my go-to for using up whatever vegetables are lingering in the crisper. Ive tossed in handfuls of arugula and baby spinach just before serving, added white beans for extra protein when skipping the chicken, and even stirred in sun-dried tomatoes for a deeper, more intense flavor. The base stays the same, but the dish never gets boring.
Storage 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 moisture as it sits. When reheating, add a splash of water or broth to a skillet over medium heat and toss the pasta gently until warmed through. The mozzarella wont be as melty, but the flavors actually deepen overnight, making the second-day lunch surprisingly satisfying.
Serving Suggestions
I like to serve this with a simple green salad dressed in lemon and olive oil, and a crusty baguette for mopping up any stray tomato juices left in the bowl. A chilled glass of Pinot Grigio or sparkling water with lemon feels just right alongside it.
- Pair with garlic bread or focaccia for a heartier meal.
- Serve alongside roasted asparagus or green beans for added color and crunch.
- Top with extra fresh basil and a sprinkle of lemon zest for brightness.
Save to Pins This dish has become my answer to the question of what to make when I want something comforting, bright, and easy all at once. I hope it brings you as much joy as it has brought me.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, any short pasta like rigatoni, farfalle, or bow ties works well. Choose shapes that catch the tomatoes and cheese in their crevices.
- → 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). The juices should run clear and the meat should no longer be pink inside.
- → Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prep ingredients in advance. Cook the chicken and chop vegetables earlier, then assemble and toss everything together just before serving.
- → What can I substitute for balsamic vinegar?
Red wine vinegar or lemon juice work as alternatives, though they'll create a slightly different flavor profile. Balsamic adds a sweet-tart depth that's distinctive.
- → 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 amount of cheese for added 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, allowing the ingredients to meld together beautifully.